Homemade Mayonnaise
This is a foolproof recipe for simple, easy and healthy homemade mayonnaise made in a blender. Needs just 7 ingredients and less than 5 minutes. Gluten-Free. Paleo, Whole 30, Low-Carb and Keto-friendly.
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What is great about making your own mayonnaise is that it takes no time at all. You put a few ingredients into you blender and slowly add oil.
Not only can you have fresh mayonnaise whenever you need it, but you know exactly what ingredients are in it!
Why You’ll Love this Recipe:
Simple, Real Ingredients: Made with just a handful of pantry staples—no preservatives or additives like store-bought versions.
Quick and Easy: Ready in less than 5 minutes with the help of an immersion blender.
Customizable Flavor: Adjust sweetness, tanginess, or saltiness to suit your taste preferences.
Healthier Option: Uses light olive oil and natural honey for a cleaner, better-for-you spread.
Versatile Use: Perfect for sandwiches, dressings, dips, or as a base for sauces like aioli or ranch.
Cost-Effective: Cheaper than buying high-quality mayo from the store—and fresher too!
Ingredients to Make Homemade Mayonnaise:
- light olive oil. Use light-tasting olive oil for a neutral flavor. Extra virgin olive oil is too strong and can make the mayo bitter.
- egg. Use a fresh, room-temperature egg for the best emulsification.
- salt. Enhances all the other ingredients—adjust to taste if needed.
- dijon mustard. Helps with emulsification and adds a subtle depth of flavor.
- raw honey. A touch of natural sweetness balances the tanginess without overpowering the flavor.
- white vinegar. Provides extra tang and works with the lemon juice to give that classic mayo zing.
- lemon juice. Adds brightness and helps stabilize the mayo. Freshly squeezed is best for flavor.
How to Make Homemade Mayonnaise:
- Add the egg, lemon juice, honey, salt, dijon mustard, and white vinegar to a tall jar or container suitable for an immersion blender.
- Pour the olive oil on top. Let everything settle for a few seconds.
- Place the immersion blender at the bottom of the jar and blend on low speed without moving it for about 20 seconds, until the mixture starts to emulsify.
- Once it begins to thicken, slowly lift the blender to incorporate the remaining oil until smooth and creamy.
- Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to 1 week.
Recipe Notes & Tips:
- Use an Immersion Blender: For foolproof mayo, use a tall jar and keep the blender at the bottom until it starts to emulsify before slowly lifting it.
- Room Temperature Ingredients: Ensure your egg and lemon juice are at room temperature to help the emulsification process.
- Don’t Use Extra Virgin Olive Oil: It’s too strong and can cause a bitter taste—stick with light olive oil or substitute with avocado oil for a mild flavor.
- Fix Broken Mayo: If your mayo doesn’t thicken, slowly blend in another egg yolk to bring it back together.
- Flavor Variations: Add garlic for aioli, a dash of smoked paprika for a smoky twist, or extra Dijon for a sharper flavor.
- Blender or Food Processor Option: You can use a high-speed blender or food processor, but pour the oil in slowly to prevent the mayo from separating.
Serving Suggestions:
How to Store:
Refrigerate: Store the mayo in an airtight container or glass jar in the refrigerator for up to 1 week.
Do Not Freeze: Homemade mayo doesn’t freeze well, as the emulsion will break when thawed, resulting in a separated and watery texture.
Label with Date: Since homemade mayo has no preservatives, it’s helpful to label the jar with the date you made it to keep track of freshness.
FAQs:
Yes, you can use avocado oil or any neutral-tasting oil like grapeseed or canola oil. Avoid strong-flavored oils like extra virgin olive oil.
If you’re concerned about raw eggs, use pasteurized eggs to reduce the risk. Always store the mayo in the refrigerator and consume within a week.
Yes, but you’ll need to slowly drizzle the oil in while blending to ensure proper emulsification. An immersion blender is quicker and more foolproof.
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Homemade Mayonnaise
Equipment
- Quart-sized jar
Ingredients
- 1 ¼ cup light olive oil
- 1 large egg
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- 1 teaspoon dijon mustard
- 1 teaspoon white vinegar
Instructions
- Add the egg, lemon juice, honey, salt, dijon mustard, and white vinegar to a tall jar or container suitable for an immersion blender.
- Pour the olive oil on top. Let everything settle for a few seconds.
- Place the immersion blender at the bottom of the jar and blend on low speed without moving it for about 20 seconds, until the mixture starts to emulsify.
- Once it begins to thicken, slowly lift the blender to incorporate the remaining oil until smooth and creamy.
- Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Notes
-
- Use an Immersion Blender: For foolproof mayo, use a tall jar and keep the blender at the bottom until it starts to emulsify before slowly lifting it.
- Room Temperature Ingredients: Ensure your egg and lemon juice are at room temperature to help the emulsification process.
- Don’t Use Extra Virgin Olive Oil: It’s too strong and can cause a bitter taste, stick with light olive oil or substitute with avocado oil for a mild flavor.
- Fix Broken Mayo: If your mayo doesn’t thicken, slowly blend in another egg yolk to bring it back together.
- Flavor Variations: Add garlic for aioli, a dash of smoked paprika for a smoky twist, or extra Dijon for a sharper flavor.
- Blender or Food Processor Option: You can use a high-speed blender or food processor, but pour the oil in slowly to prevent the mayo from separating.
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I never saw a follow up on the nutrition calculator. Any update? I make this about once a month to switch things up, and like it much better than any store bought mayo, but would also like to think I’m doing better on kcals lol
That’s funny, my experience with oils has been the opposite of yours. When I use olive oil, even the “extra light” olive oil – the mayo is bitter. When I use avocado oil, the taste and texture are perfect every time!
Hi Jen! To be honest, it’s hard to know for sure because there is variation between different oil brands. Some “light olive oil” brands we’ve tried does end up being slightly bitter, but definitely better than any result we’ve had with various brands of avocado oil. When refrigerated we found that our avocado oil mayo completely “hardened” and when “melting” back to room temperature turned into an oily puddle on the plate. We’re definitely keen to do more experimenting though!
My new favorite mayonnaise.
I’ve never made good homemade mayonnaise until I tried this recipe! Thank you so much for sharing!!
What size serving is the nutritional value based on since the oil alone has over 1900 kcal?
I think our nutritional calculator has some kind of error with the oil, maybe only calculating the 1/4 cup. The serving size is about one tablespoon. I’ll try to figure out the problem asap. Thanks for bringing this to my attention.
I only have dry mustard powder (I don’t generally purchase prepared mustard since I prefer ketchup on things)…and apple cider vinegar. Could either one be subbed in this recipe?
Hi Elizabeth! I make this recipe at least once a week and have used both prepared and dried mustard (about a teaspoon), as well as a variety of different vinegars (whatever I have on hand). Although it won’t taste exactly the same as the original recipe, it will most likely still be yummy! Hope it turns out okay for you:)
How many days will this last before it goes bad? Thank you
It is states that homemade mayo should be used within 3-5 days, but we’ve had it over a week and it was still fine:) Hope that helps.
Can this be made without honey?
Hi! The honey adds good depth of flavor, but it can definitely be made without it. 🙂