Homemade Mayo

Learn how to make homemade mayo from scratch.

I am not going to lie. When I first thought about making homemade mayo it seemed pretty intimidating. Also, my first attempt was more of a dressing. Now I have it down and it is super simple. It makes a super cheap recipe if you already have eggs and oil on hand.

Note, you need a wide mouth mason jar or wide glass jar. If you have an old mayo bottle you want to reuse, that would work too as long as it has a wide mouth. An immersion blender, your choice of oil (olive oil or avocado oil), egg (room temperature) salt, fresh lemon juice, mustard, and garlic & herb blend.

First, take your jar and crack your egg right into the bottom of the jar. Then add 1/2 tsp of salt, 1 tsp of garlic & herb blend (optional), 2 tsp lemon juice, 1/2 tsp of mustard, and 1 cup of avocado oil.

Take your immersion blender and put it in the jar and don’t turn it on yet. It is very important that you follow these instructions to a T or you will mess up the recipe and ruin your entire mayo. Now make sure that your immersion blender is touching the bottom of the jar. Then turn it on and don’t move it. Keep it on for a min without moving it and then after it’s white and showing thickness, move the blender up more to mix the oil in more and move it up and down until it’s all mixed in and thick.

It should be nice and thick. Store with a tight lid in the fridge for 5 days.

I personally think it taste better with a fresh farm egg but that is completely personal and up to you.

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Where to purchase:

• Immersion Blender