One-Minute Homemade Mayo

This homemade mayo recipe is made with real, whole, simple ingredients that you probably already have on hand. Whip it up and have it in your fridge in under a minute!

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It’s  so quick and easy to make this homemade mayonnaise recipe, I seriously can’t believe it took me almost 30 years to try making my own mayo from scratch for the first time!

But it’s like that with so many everyday items. We’ve become so accustomed to buying store-bought versions of pretty much everything that we rarely stop to think about the individual ingredients that are in some of our most basic kitchen staples.

Mayo is, after all, made of just a few fresh ingredients (or at least it should be) – a whole egg, a neutral oil (I recommend avocado oil) and a little bit of fresh lemon juice. Basic beyond belief! But if you don’t know that, you could easily go through life assuming that mayo comes only from a jar on the grocery store shelf, (and paying a premium in the name of “convenience”)!

But the fact is, homemade mayo is really no less convenient than its store-bought counterpart. In fact, it might even be MORE convenient, because this homemade mayonnaise recipe uses simple ingredients you probably already have on hand. Plus, it can be made in much less time than it takes to go to the grocery store, and it’s way healthier and free from any artificial ingredients.

What’s In Mayonnaise?

The basic recipe for mayonnaise is just oil, an egg, a little bit of lemon juice and usually a little mustard for flavour. But some store-bought versions have all sorts of bad-for-you ingredients like added sugar, salt, preservatives and less-than-healthy, highly processed vegetable oil. Making your own mayo means you have total control over what goes into (and doesn’t go into) this homemade condiment. 

Oh, and did I mention it’s super frugal to make? I make my mayo with avocado oil, and when you compare the cost of buying avocado oil-based mayonnaise from the store versus making it at home from scratch, it’s no surprise you can easily save a few bucks by making it yourself. 

As for the avocado oil, it has the best flavour of all the “healthy” oils I’ve tried. Extra-virgin olive oil gives this mayo a bitter taste, and I’ve done a lot more research since first writing this post two years ago when I recommended canola oil or vegetable oil as an alternative. I would no longer recommend either as they are highly chemically processed (instead of cold-pressed) and are often made from GMO crops. No thank you. So avocado oil has become my go-to neutral oil.

The avocado oil I use is cold-pressed and non-GMO certified. And it makes for a tasty homemade mayonnaise. Winning.

Scratch Mayonnaise Off Your Shopping List

This homemade mayonnaise recipe is so simple, anyone can make it. You most likely have everything you need already in your kitchen, so get cracking with the following ingredients and enjoy fresh, frugal homemade mayo on your next burger or sandwich. (Or if you’re doing the Keto diet like me, smother it on some cauliflower or broccoli and bake it with cheese. Mmmm… Don’t judge. It’s delicious. And if you’re following a low-carb diet, it’s actually healthy!)

And if you don’t use all the mayo you’ve made, store it in the fridge for up to two weeks. Easy, peasy, a little bit of lemon squeezy.

How to Make Homemade Mayo

You’ll need:

1 whole egg (raw)

1 cup of avocado oil

1/2 lemon, juiced (or one Tbsp. bottled lemon juice)

1 tsp Dijon mustard

Pinch of salt

*Note: I use an immersion blender to mix up this mayo, but you could also whip your mayo with a manual whisk, a hand blender or in the mixing bowl of a Kitchenmaid stand mixer fitted with the whisk attachment. If you use an immersion blender, make sure you mix in a container with high sides as your mayo will “rise up” as you blend it. You can use a wide-mouth Mason jar, but check to see that your immersion blender fits inside first. If it doesn’t, use a tall, narrow container and then transfer to a Mason jar to store.

To make the mayo, all you need to do is crack the whole egg into the jar or container you’re using (or mixing bowl if you’re whisking), and then add the rest of the ingredients. For best results, stick your immersion blender in right to the bottom of the jar and blend.

*If whipping your mixture, add the egg, mustard, lemon juice and salt first and then drizzle the avocado oil in slowly in a thin stream.

After a few seconds you’ll start to see the mixture beginning to transform into a thick, white substance just like store-bought mayo. Keep blending until everything is well-combined and your mixture has completely thickened into a creamy texture. Transfer to a Mason jar and store in the fridge for up to two or three weeks. 

Voilà! You’ve got your own mayo. Add it to your next sandwich, chicken salad, salad dressing, or any variety of your own sauces made from scratch.

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One-Minute Homemade Mayo

Yield: approx. one cup

5.0 Stars (1 Review)

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Ingredients

• 1 egg (whole, raw)
• 1 cup of avocado oil
• 1/2 lemon, juiced
• 1 tsp Dijon mustard
• Pinch of salt

Instructions

1. Crack one whole egg in a container or mixing bowl.
2. Add mustard, lemon juice and salt.
3. If using an immersion blender, you can add all the oil at once and blend. If whisking, drizzle the oil in a little bit at a time. Blend until all ingredients are thick and the consistency of mayonnaise (less than a minute with an immersion blender or electric mixer, although it might take a little bit longer using a manual whisk).
4. Enjoy just like you would store-bought mayo! Store in the fridge for up to two or three weeks.

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