How to make mayonnaise at home in one minute – using only 5 simple ingredients! This method is foolproof and only requires a jar and immersion (stick) blender. Today, I’ll be making this homemade mayonnaise with avocado oil, but you can use any type of light-tasting oil, including light olive oil or grapeseed oil. This mayonnaise recipe is paleo friendly and gluten free.
Making Mayonnaise At Home
Not only is homemade mayonnaise more fresh, healthy, and contains minimal ingredients, it’s also a money-saver! Many store bought mayonnaise brands contain extra sugar, additives, and use low quality oils. And, even if you buy a high quality avocado oil mayonnaise at the store, you’ll be paying premium prices. With homemade mayonnaise, you get the best of both worlds by saving money and using high quality ingredients.
Here’s why I love making mayonnaise at home:
- It’s more fresh and tastes better
- You have full control over the ingredients (and the amount of each ingredient)
- You can adjust the ingredients to your desired taste (i.e. add more lemon or vinegar if you like it more tangy)
- The entire process only takes about one minute using the immersion (stick) blender method
- You can have fun with it by adding garlic, herbs, spices, etc.
- You can make it weight loss friendly by cutting it with plain greek yogurt to make it lower in calories and higher in protein
Homemade Mayonnaise Ingredients
This homemade mayonnaise recipe only requires 5-6 simple ingredients that you probably already have in your pantry. You will need the items listed below.
- Egg – The egg needs to be at room temperature to properly emulsify the ingredients. This is important.
- Avocado Oil – Technically, you can use any light tasting oil that has a neutral flavor, such as light olive oil, grapeseed oil, canola oil, etc. But, I prefer to use avocado oil because it’s not only light tasting and has a neutral flavor, but it’s also a very healthy and stable oil. You can certainly use an oil with bolder flavor, such as extra virgin olive oil or coconut oil, but the mayonnaise with take on that bold flavor (just FYI).
- Lemon Juice and/or Vinegar – This add flavor and a bit of tanginess to the mayonnaise. You can use both or just one of these options.
- Dijon Mustard – The mustard actually helps to emulsify the mayonnaise leading to a creamier, thicker consistency. It also has a bit of flavor. For the vinegar, you can use white wine vinegar, apple cider vinegar, or distilled vinegar.
- Sea Salt – I like to add a pinch of sea salt to round out the flavor.
How To Make Mayonnaise At Home
There are actually a few ways you can make mayonnaise at home, but I’ve found the easiest, fastest, and cleanest way is to use an immersion blender.
- Step 1: Make sure all ingredients are at room temperature (especially the egg). If you don’t have time to wait, you can submerge the egg in lukewarm water to bring it to room temperature.
- Step 2: Add all ingredients to a wide mouth jar (or use the container that comes with your immersion blender). Wait a few seconds to allow the ingredients to settle at the bottom of the jar (the oil should be sitting on top).
- Step 3: Place the immersion blender at the bottom of the jar and blend for about 20 seconds. Once you see the mixture beginning to emulsify, you can start to move the blender up and down until the entire mixture is fully emulsified. Taste the mixture to see if you want to add more lemon juice, vinegar, or salt. Give it a good stir and then store it in a glass container with a lid in the fridge for up to 7 days!
And, that’s it! No mess. No hassle. Super fast and easy. I bet you didn’t realize just how it easy it is to make homemade mayonnaise, huh?! And, there’s so many ways you can use it in addition to how you’d use regular mayonnaise. For instance, you can use it as the base to making homemade creamy salad dressings or pasta salad dressings.
Mayonnaise Flavor Variations
Now that you have the base homemade mayonnaise recipe, you can start getting creative with different flavor variations. You can try making a chipotle mayo, garlic and herb mayo, pesto mayo, lemon-y mint mayo, etc. The options are endless.
You can also make a lower calorie mayonnaise by mixing in unsweetened plain greek or dairy free yogurt.
Helpful Tips When Making Homemade Mayonnaise
Here’s a few helpful tips to ensure that the mayonnaise making process is seamless and it turns out creamy and perfect every time.
- Use an immersion blender. This mayonnaise recipe is best made with an immersion blender, not a food processor.
- Make sure the egg is at room temperature. This ensures that the mayonnaise fully emulsifies.
- Don’t skip the dijon mustard. I’ve found the mustard is essential for the emulsification process and is what makes this a foolproof recipe (no breaking or curdling).
- Don’t use a bowl to blend. Use a tall, skinny jar with a wide mouth or the jar that came with your immersion blender. Ideally, you want the bottom of the jar/container to fit the width of the immersion blender blade almost perfectly. If the bottom is too wide, it can prevent proper blending and interfere with the oil properly emulsifying.
- Refrigerate immediately. Once done, transfer the mayonnaise to a glass jar with a lid and immediately place it in the fridge. It’ll last in the fridge for up to one week. It is not freezer-friendly.
Delicious Ways To Use This Homemade Mayonnaise (plus recipes)
There are lots of ways to use mayonnaise other than sandwiches and spreads. I like to use it as the base to creamy salad dressings, pasta salad dressings, egg salad, chicken salad, salmon salad, homemade ranch dressing, and so much more!
Here’s a few of my healthy recipes that call for a high quality mayonnaise:
- Creamy Broccoli and Bacon Salad
- Dairy Free Ranch Dressing
- The BEST Homemade Creamy Egg Salad Recipe
- Creamy Shrimp & Dill Pasta Salad (the lunch recipe on this 5-Day Meal Prep Menu)
- Homemade Thousand Island Dressing
One-Minute Homemade Mayonnaise Recipe (with avocado oil)
- Wide Mouth Jar
- 1 Whole Egg, room temperature
- 2 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 1/4 tsp Sea Salt
- 1 C. Avocado Oil (or any neutral flavored oil)
- 1 tsp Vinegar, optional (white wine vinegar, apple cider vinegar, etc.)
- Bring the egg to room temperature. If you don’t have time to wait, submerge it in lukewarm water.
- Using the jar that came with your immersion blender or a tall, skinny wide-mouth mason jar, add all ingredients, except the oil. Once you’ve added all ingredients, pour the oil into the jar and allow a few seconds for the oil to separate (it should sit on top of the other ingredients).
- Place the immersion blender firmly onto the bottom of the jar and blend on high for 20 seconds. Once the bottom begins to emulsify, you can start to move the blender up and down until everything is fully emulsified.
- Once it’s fully emulsified, remove the blender, give the mayonnaise a good stir, and transfer it to a container with a lid. Place in the fridge immediately. This will stay fresh in the fridge for up to 7 days (do not freeze).