Everything really is better when it’s homemade, right? If you’re slowly trading in packaged, pre-prepared foods for something made from scratch, this is an easy switch. Homemade mayonnaise is one of those staples that finds its way into so many things—spread on sandwiches, as a base for homemade salad dressings, we even like it on our tacos. And the best part? This recipe comes together in minutes with just a handful of simple ingredients and makes a thick and creamy mayo.

Homemade Mayonnaise

Supplies:

Wide-mouth canning jar (or a similar container)
Immersion blender
Measuring cups and spoons

Ingredients:

1 cup avocado oil
1 egg
¼ tsp dry mustard
2 tsp lemon juice
1/4 tsp salt

(see notes for substitutions)

How to Make It:

Add all of your ingredients to a wide-mouth jar.
Place the immersion blender at the bottom of the jar and blend on low. Within a few seconds, you’ll see the egg begin to turn creamy.
Keeping the blender running, slowly lift it up through the oil to bring everything together. Move it gently up and down the jar until the mixture thickens into a smooth, creamy mayonnaise. This only takes about a minute.

And just like that, you’ve made your own mayonnaise! It will keep in the fridge for about a week.

Notes:

You can use white vinegar in place of the lemon juice.
Other mild oils work well too—light olive oil, fractionated coconut oil (which doesn’t solidify), or even bacon grease if you’d like a more savory version.
Swap the dry mustard for ½ tsp prepared mustard if that’s what you have on hand.
For a spicy mayo, use spicy mustard and add a pinch of paprika or cayenne, plus a bit of coarse ground pepper.

Is it safe to eat raw eggs?

We use fresh eggs from our own laying hens, so we know they come from healthy, well-fed birds, which gives us peace of mind when using them raw. As always, use your own judgment here. If you don’t have your own hens, look for eggs from a source you trust—and do what feels right for your family table.

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Thick and creamy homemade mayonnaise recipe.

Easy Homemade Mayonnaise

This thick and creamy mayonnaise comes together in minutes with just a handful of simple ingredients.

Prep Time 3

Ingredients

1 cup avocado oil
1 egg
1/4 tsp dry mustard
2 tsp lemon juice
1/4 tsp salt

See notes for substitutions

Instructions

Add all of your ingredients to a wide-mouth jar.
Place the immersion blender at the bottom of the jar and blend on low. Within a few seconds, you’ll see the egg begin to turn creamy.
Keeping the blender running, slowly lift it up through the oil to bring everything together. Move it gently up and down the jar until the mixture thickens into a smooth, creamy mayonnaise. This only takes about a minute.

Notes

You can use white vinegar in place of the lemon juice.
Other mild oils work well too—light olive oil, fractionated coconut oil (which doesn’t solidify), or even bacon grease if you’d like a more savory version.
Swap the dry mustard for ½ tsp prepared mustard if that’s what you have on hand.
For a spicy mayo, use spicy mustard and add a pinch of paprika or cayenne, plus a bit of coarse ground pepper.

A Note on Raw Eggs – We use fresh eggs from our own laying hens, so we know they come from healthy, well-fed birds, which gives us peace of mind when using them raw. As always, use your own judgment here. If you don’t have your own hens, look for eggs from a source you trust—and do what feels right for your family table.