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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!
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Servings: 1 cup
Author: Teri-Ann Carty
Prep Time: 10 minutes
Total Time: 10 minutes

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

Serving: 1cup | Calories: 2003kcal | Carbohydrates: 2g | Protein: 6g | Fat: 223g | Saturated Fat: 27g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 156g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 228mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.