Homemade Mayo Recipe

Introduction

Homemade mayo is a simple and delicious way to elevate your sandwiches and salads. With just a few fresh ingredients, you can create a creamy, flavorful condiment that’s free from preservatives and full of good flavor.

Ingredients

• 1 whole large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 clove garlic (minced)
• 1 cup avocado oil (or other neutral oil)
• ½ teaspoon salt

Instructions

1. Step 1: Using a large mouth jar or glass, add the egg, lemon juice, and mustard. Make sure the immersion blender fits just right so the blades can fully emulsify the ingredients.
2. Step 2: Remove the blender, then add the minced garlic, salt, and pour in the oil. Let the mixture sit for 1 minute to slightly combine before blending.
3. Step 3: Place the immersion blender back in and blend on high. Once the mixture begins to emulsify, tilt the blender slightly and slowly raise it to the top to fully blend everything together. This should take about 1 minute.
4. Step 4: Cover and store the mayo in the fridge for up to 2 weeks.

Tips & Variations

• Use a neutral oil like avocado or grapeseed to keep the flavor light and creamy.
• For a tangier mayo, add an extra teaspoon of lemon juice.
• Try adding fresh herbs or a pinch of smoked paprika for a flavor twist.
• If you prefer a thicker mayo, use less oil or add a teaspoon of Greek yogurt after blending.

Storage

Store your homemade mayo in an airtight container in the refrigerator for up to 2 weeks. Always use clean utensils to prevent contamination. If the mayo separates or develops an off smell, discard it. Bring it to room temperature before using for easier spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mayo without raw egg?

Raw egg is key for emulsification and texture, but if you’re concerned, use pasteurized eggs to reduce risk, or consider egg-free mayo recipes that use aquafaba or other substitutes.

What type of oil is best for homemade mayo?

Neutral oils like avocado, grapeseed, or light olive oil work best as they don’t overpower the mayo’s flavor and create a smooth, creamy texture.

Homemade Mayo Recipe

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★★★★★

4.9 from 61 reviews

This homemade mayonnaise recipe delivers a creamy, rich, and tangy condiment made with simple ingredients like egg, Dijon mustard, lemon juice, garlic, and avocado oil. Using an immersion blender, this quick and easy method creates a smooth and flavorful mayo that can be stored in the fridge for up to two weeks, perfect for sandwiches, dressings, and dips.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 1 minute
• Total Time: 6 minutes
• Yield: Approximately 1 cup 1x
• Category: Condiment
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Mayonnaise Ingredients

• 1 whole large egg
• 1 Tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 1 clove garlic, minced
• 1 cup avocado oil (or other neutral oil)
• ½ teaspoon salt

Instructions

1. Prepare the jar and initial ingredients: Using a large mouth jar or glass, add the whole egg, lemon juice, and Dijon mustard. Make sure the immersion blender can fit fully inside the jar so that it reaches the ingredients to ensure proper emulsification.
2. Add remaining ingredients and let settle: Remove the immersion blender, then add the minced garlic, salt, and pour in the avocado oil. Let the mixture rest for one minute to start combining the ingredients slightly before blending.
3. Emulsify the mixture: Insert the immersion blender and process on high speed. As the mixture begins to emulsify, gently tilt the blender to one side and slowly lift it toward the surface to fully blend and thicken the mayonnaise. This emulsification process should take approximately one minute.
4. Store the mayonnaise: Transfer the freshly made mayo into a covered container and store it in the refrigerator. It will keep fresh and flavorful for up to two weeks.

Notes

• Use a fresh, pasteurized egg for food safety.
• If you prefer a less garlicky flavor, reduce the garlic clove quantity.
• Avocado oil works well for its neutral taste and health benefits, but other neutral oils like canola or grapeseed oil can also be used.
• Ensure the immersion blender fully reaches the ingredients to successfully emulsify the mayo.
• Do not overblend as it may separate; blending for about one minute is sufficient.
• Homemade mayo should be refrigerated and consumed within two weeks.

Keywords: homemade mayonnaise, mayo recipe, easy mayonnaise, white sauce, homemade condiment, immersion blender mayo, avocado oil mayo