Homemade Mayo

Our Homemade Mayo takes only 1 minute to make and is way better than store bought! If you love mayonnaise and have wanted to try making your own, this is the recipe for you. Our version is made with only great quality ingredients, you won’t find a long list of ingredients like a bottle from the store! We love knowing exactly what ingredients go into our mayo, and it can be more affordable than store-bought. The key here is a mild-tasting oil, such as avocado oil or light olive oil, and a high-quality, pasture-raised egg cold out of the fridge. This recipe is suited to sandwiches, wraps, tuna and chicken salad, and beyond!

What stands out

You will not believe how quick and straightforward it is to make Homemade Mayo. This recipe couldn’t be simpler and the results couldn’t be more. The ingredients list is totally streamlined and only uses a few high-quality items. You know exactly what is going into this jar. It’s creamy and tangy thick and beautifully spreadable. in sandwiches, wraps, salads and more.

How to Prepare

Gently add a whole egg into a wide-mouth mason jar or tall liquid measuring cup making sure the yolk doesn’t break.

Next, add the salt, pepper, mustard, lemon juice, and avocado oil.

Then take the immersion blender and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute.

Store the mayo in a tightly sealed a mason jar then pop it in the fridge, and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.

Kitchen tip

A good quality egg is key here: we like pasture raised.

Swaps

1. Feel free to use any oil you enjoy. We personally rotate between avocado or olive oil. Olive oil will have a much stronger taste depending on the type so we like LIGHT olive or avocado oil as the mayo will taste exactly like the oil you use.
2. If you like a thinner mayo, use extra lemon juice. Freshly squeezed lemon juice is a MUST here, nothing bottled as it will alter the taste.
3. Lemon juice/apple cider vinegar are all to taste and options in here as long as the mayo has some sort of acidic component to it.
4. Once the mayo is done you can add things like finely chopped fresh chives.
5. For a spicy twist, try adding some Sriracha or any hot sauce you like, as seen in our Spicy Mayo recipe.

Serve it with

• Use this Homemade Mayo in any wrap or sandwich, such as our Ham and Cheese SandwichesItalian Chopped Sandwich or Lettuce Wrap.
• Use this Homemade Mayo to make a tuna salad or chicken salad.
• Use the mayo to make any dressing or dip you love, like caesar or ranch.

Questions

what type of oil is best in this recipe?

You can use any light or mild-flavored oil you like, such as light avocado oil, sunflower, grapeseed, or olive oil. Avoid using strongly flavored oils like extra virgin olive oil, as they can overpower the taste.

can we add other flavorings to this homemade mayo recipe?

Yes, you can certainly add your own flavor twist. Try adding chopped fresh chives, garlic powder, chopped roasted red peppers, hot sauce, or smoked paprika.

is it safe to consume raw egg?

A good quality egg is key here (we like pasture-raised). According to the USDA raw eggs are not safe for consumption so this is our disclaimer to please do your own research. Many people including our family have made homemade mayo like this for years. In the pasteurization process, eggs are heated in their shells to an exact temperature to kill any bacteria or viruses but we encourage you to do your own research or enjoy our a strong Egg Free Mayo recipe.

why do we need to use a cold egg from the fridge?

Using a cold egg helps with the emulsification process, resulting in a thicker, creamier mayo.

strong Can we make this mayo without an immersion blender?

You can also use a regular mark blender or link mark food processor. Just be sure to add the oil slowly while blending to ensure proper emulsification.

Ingredients

Makes 16 tablespoons

• 1 large egg, cold out of the fridge (pasture-raised is preferred)
• ½ teaspoon salt, to taste
• 1 teaspoon honey dijon mustard, to taste
• ½ lemon, juiced
• 1 cup avocado oil, any light or mild oil you like

Equipment

• Stick Blender
• Liquid Measuring Cup
• Small Mason Jars (250ml)

Method

1. Gently add the whole egg (making sure the yolk doesn't break) into a tall liquid measuring cup.
2. Add the lemon juice, salt, honey dijon and avocado oil.
3. Take the immersion blender (hand blender) and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute.
4. Store the mayo in a tightly sealed a mason jar, pop it in the fridge, and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.