Mayo is a go-to condiment in most households. So what better skill to master than to learn to make this fast, easy, and healthy homemade mayonnaise to use with all your favorite food recipes?
Why make Homemade mayonnaise?
*This post contains affiliate links. Click here for more info.
If you have never made homemade mayo, wait till you do! You will likely ditch store-bought mayo once and for all.
It is no secret that store-bought mayo isn’t necessarily the healthiest. In the ingredient lists of most mayonnaise bottles, we can find unhealthy oils, preservatives, and added flavors. By making homemade mayo, not only can you control the ingredients, but you can also control the flavor profile.
Once you learn how to make the basic recipe, you can add many other ingredients to spice it up according to your preference. For instance, garlic, hot sauce, honey, and herbs all make great additions to homemade mayo.
Homemade mayo is super creamy and packs much more flavor than anything you can buy at the store. That is why making your own will always be the best option.
Homemade Mayo Ingredient List
Making mayo at home is very easy, and the basic recipe requires only five ingredients.
Eggs: Homemade mayo calls for one raw egg. For this recipe, we will be using the whole egg (egg white and yolk).
**Please note, as per the FDA, “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Oil: One of my favorite things about making homemade mayo is that we get to choose the oil. Ideally, you opt for a healthy, flavor-neutral oil. I love avocado oil for this preparation. But if you don’t have avocado oil, light olive oil would work. Some people also opt for canola, vegetable, or grapeseed.
Lemon juice: Ideally, freshly squeezed. Otherwise, bottled will do. If you don’t have a lemon on hand, use the same ratio of vinegar instead.
Mustard: Any mustard will work well in this recipe, although Dijon adds a nice kick. Mustard helps to keep the mayo stable by helping emulsify the mixture.
Salt: Last but not least, a pinch of salt. Any salt will do, of course. I, as always, use Redmond’s Real Salt, as it is unrefined, contains 60+ minerals, and is mined and packaged in the USA.
NOTE: Printable recipe below.
Homemade Mayo Tools and Equipment
This recipe is very simple to make. All you need is:
- A wide-mouth Mason jar (a half-pint is perfect for one recipe)
- An immersion blender (you can also use a food processor if you don’t have an immersion blender)
Note: There is a printable recipe below for making homemade mayo with an immersion blender OR in a food processor.
Homemade Mayonnaise Steps
Healthy Homemade Mayonnaise Recipe (Fast & Easy)
Homemade Mayonnaise made with an immersion blender or food processor.
- In a wide-mouth Mason jar (or any glass container), add all ingredients (raw egg, oil, lemon juice, Dijon mustard, and a pinch of salt).
- Place the immersion blender inside the jar. Turn it on, and using a slow up and down motion, blend all of the ingredients.
- Blend for a minute or two, and DONE!
- Use it in your favorite recipes right away and/or refrigerate it for up to a week in a lidded jar.
- If using a food processor, DON NOT mix all ingredients at the same time!
- First, add the egg, and blend for a few seconds until creamy (about 20 secs.).
- Then, add the Dijon mustard, lemon juice, and salt and blend for another few seconds.
- Important: Lastly, add the oil SLOWLY, in very tiny increments, to give it time to emulsify. If you add it all at once, your mayo will be runny instead of creamy.
Using an immersion blender:
Using a food processor:
- Use immediately and/or refrigerate in a lidded jar for up to a week.
- Use in your favorite recipes: potato salad, tuna salad, caselaw, as a dipping sauce, sandwich spread, etc.
- For a sweet-spicy mayo, add honey and your favorite hot sauce.
I hope you love this fast and delicious homemade mayo recipe! Let me know how you like it in the comments below once you try it.