This Homemade Mayo is part of my Get Saucy series — 20 whole-food sauces that will genuinely change the way you cook. All ready in 5 minutes, mostly GF, DF, and refined sugar-free. Because dinner should never be boring again.
Want all 20 sauces in one place? Grab the Get Saucy ebook — every sauce, every tip, one download. No more hunting through saved posts.
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Homemade Mayo
1
cups5
minutesOnce you make mayo from scratch, you will never go back to the jar. This version is clean, simple, and made from real ingredients you can actually pronounce — no seed oils, no additives, no fillers. Just perfectly emulsified mayo that tastes like the real thing because it is. One jar, one blender, five minutes. If you have ever felt intimidated by homemade mayo, let this be the recipe that changes that.
Ingredients
1 egg, room temperature
1 cup avocado oil or light olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
Directions
- Add the egg, lemon juice, Dijon, and salt to a tall narrow jar or blender cup.
- Place an immersion blender at the very bottom of the jar and blend without moving it for 20–30 seconds until you see white, thick mayo forming from the bottom up.
- Once the base has emulsified, slowly pull the blender upward to incorporate the remaining oil. Blend until completely smooth and creamy.
- Taste and adjust salt or lemon as needed.
- Store in a sealed glass jar in the fridge for up to 7 days.
Notes
- The immersion blender method is the most foolproof, but a regular blender works too.
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