Homemade Mayonnaise
Did you know that you can make mayo at home? This Homemade Mayonnaise is creamy, fresh, and made with simple ingredients. Once you learn how to make mayonnaise, you may never go back to store-bought. It takes minutes literally, tastes so much better, and makes the perfect base for sauces, dips, spreads, burger bowls, and sandwiches!
Print
Pin
Servings: 1 cup
Equipment
Ingredients
- 1 egg
- 1 cup avocado oil organic vegetable oil works too
- 1 tbsp dijon
- 1 tsp white wine vinegar
- 1 tbsp lemon juice
- pinch salt
Instructions
- Add egg, Dijon and lemon juice to a wide-mouthed glass jar.
- Use an immersion blender to emulsify. *You can make it with a food processor, but I suggest avoiding the blender.
- Slowly pour oil, blending the entire time.
- Mayo is done once doubled in size and thickened*.
- Season with salt to taste.
- Scrape into a small mason jar and store in the fridge for up to 2 weeks.
Notes
Homemade mayonnaise is very different from store-bought. My recipe will never be as stiff as store-bought. It is very creamy and looser in consistency.
Nutrition
Nutrition Facts
Homemade Mayonnaise
Serving Size
1 cup
Amount per Serving
Calories
2003
% Daily Value*
Fat
223
g
343
%
Saturated Fat
27
g
169
%
Trans Fat
0.02
g
Polyunsaturated Fat
30
g
Monounsaturated Fat
156
g
Cholesterol
164
mg
55
%
Sodium
228
mg
10
%
Potassium
101
mg
3
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
249
IU
5
%
Vitamin C
6
mg
7
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.