condiments/sauces, Recipe Box

Homemade Mayonnaise

I’ve never really been a huge fan of mayonnaise. Like, I could definitely live without it. Those grocery store jars of mayo are never really appealing to me so it isn’t a condiment that I always have on hand, but when I do need it, I NEED it! While store-bought mayo is convenient, it is also filled with oils, sugars, and preservatives that are not so great for you. I’d rather leave all those added ingredients on the shelves.

Once I learned I could easily make mayonnaise at home with just a few simple ingredients that I most likely always have on hand, I stopped buying those prepackaged jars. And let me tell you what…I became a mayonnaise lover! I never knew mayo could be so good, but in its purest form, it really can transform the simplest foods to a whole other level. I took the main whole food ingredients in their simplest form and created this fail-proof, three minute, whole ingredients mayonnaise with the best flavor ever! Well, at least in my opinion. For real though, this mayo is so creamy and smooth (and non-gelatinous like those prepacked jars) and the flavor is on point. This could be used plain or as a base to make all sorts of different flavored aiolis and sauces. I’m already thinking, garlic, chipotle, basil….so many ideas! I can’t wait to experiment and share with y’all!

Now I know what you’re probably thinking, ain’t nobody got time to make mayonnaise! This recipe literally takes about 3 minutes to make and can be made and stored in a wide mouth mason jar. The only cleanup is the immersion blender used. Just pop the lid on the mason jar and store your mayo in the fridge for up to two to four weeks. I go by the smell test when it comes to eggs, as long as they smell ok they’re good to use in my book. If, you don’t feel comfortable with that just go by the ‘best by’ date on the carton of eggs.

The ingredients used are just as simple as the recipe itself. The main ingredients you can get by with: eggs, lemon juice, and a light tasting oil. I have found avocado oil to be the best, in my opinion. Grapeseed oil also works well. I have made this with olive oil and the taste was just a little too strong for me. I like to add in a little bit of mustard, salt, and white wine vinegar to add depth of flavor, but you can play around with ingredients or leave as is to fit your preferences.

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Homemade (3 minute) Mayo

  • Servings: 10-12
  • Difficulty: easy
  • Print


  • 1 fresh organic egg
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp white wine vinegar
  • pinch of salt
  • ¾ cup avocado oil (or other light tasting oil)


Put all ingredients in a wide mouth pint size mason jar. Place the immersion blender in the bottom and turn on high. Hold it on the bottom for about thirty to forty-five seconds. Slowly pull the blender up to continue emulsifying until everything is well blended and thickened to your liking. Pop the lid on and store in the fridge up to four weeks.


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