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Spoon lifting a generous dollop of creamy homemade mayonnaise from a jar.
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Homemade Mayonnaise Recipe

Fresh, creamy, and ready in under 5 minutes, it's a staple in our fridge! This recipe uses avocado oil for clean flavor and healthy fats.
Prep Time5 minutes
Blending Time1 minute
Total Time6 minutes
Course: condiment
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 16 tabelspoons
Author: Rena Awada

Ingredients

  • 1 large egg room temperature
  • 1 cup avocado oil or light olive oil
  • 2 teaspoons white wine vinegar or red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon Mustard
  • ¼ teaspoon sea salt

Instructions

  • Add the whole 1 large egg, 2 teaspoons white wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon lemon juice, and ¼ teaspoon sea salt to a tall jar or the jar of your immersion blender. Pour in the 1 cup avocado oil and let it settle for a few seconds.
    All ingredients combined in a tall glass jar before blending: whole egg at the bottom, Dijon mustard, lemon juice, vinegar, salt, and avocado oil poured on top.
  • Slowly insert your immersion blender into the jar or container, making sure it sits at the bottom. Try to sit it over the egg yolk.
    Immersion blender held steady at the bottom of the jar, with the base of the mixture starting to thicken into creamy mayonnaise.
  • Turn on the blender and blend for about 12-15 seconds, until the ingredients emulsify. Hold the blender firmly without moving it at first.
    Immersion blender lifted slightly, showing more of the mixture emulsifying into a pale yellow, creamy consistency.
  • Move the immersion blender up and down slowly.
    Immersion blender continuing to blend, with the mayonnaise now mostly thick and smooth inside the jar.
  • Continue blending until the mixture is thick and creamy.
    Fully blended thick, creamy homemade mayonnaise in a tall glass jar with an immersion blender in it, ready to be transferred.
  • Adjust the taste at this point if needed. You may add more lemon juice, sugar, or a bit more salt. Transfer the mayonnaise into a lidded jar or airtight container and store in the fridge for up to one week.
    Close-up of thick, creamy homemade mayonnaise in a tall glass mixer, showing the smooth, emulsified texture after blending, with an immersion blender lying next to it with mayonnaise on the end.

Notes

  • This recipe makes one cup of mayo, which is about 16 tablespoons.
  • Use room-temperature ingredients (especially the egg) for the smoothest, quickest emulsion.
  • No immersion blender? A food processor or high-speed blender works. Drizzle the oil in very slowly while running it.
  • For richer, more stable mayo, try one room-temperature egg yolk instead of the whole egg.
  • If raw egg is a concern, use store-bought pasteurized eggs for the same creamy result.
  • Too tangy? Add a tiny pinch of sugar (½ tsp max) after blending to balance without sweetening.
  • Store in an airtight jar in the main fridge compartment (not the door) for up to 1 week. Steady cold temps keep it from separating.

Nutrition

Serving: 1tablespoon | Calories: 125kcal | Carbohydrates: 0.1g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 44mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg