Homemade mayo couldn’t be any easier to make. With only a handful of ingredients and a few minutes of your time, you could be looking at a beautiful jar of creamy, healthy, delicious mayonnaise. Perfect for sandwiches, burgers, sauces, dips or anything your heart desires. Typical homemade mayo recipes call for dijon mustard and vinegar – which just aren’t my favorite flavors. This mayo is made without mustard and vinegar and is the best tasting mayo I’ve ever had!
How to make homemade mayonnaise
1) Place the egg in the bottom of the wide mouth mason jar.
2) Add the oil, lemon juice, salt, and spices.
3) Place the immersion blender at the bottom of the jar.
4) Without moving the blender, turn it on high speed for 10 seconds.
5) After the initial 10 seconds, you should start to see the contents in the jar emulsify. Yay! You’ve made homemade mayo!
6) Move the blender all around and up and down until all the oil is mixed in thoroughly.
7) Store in an air tight container for up to 1 week.
Tips for making homemade mayo
Tip #1 – When making homemade mayo, you’ll want to use a light/neutral tasting oil – one that doesn’t have a strong flavor. Avocado oil is my absolute favorite oil to use. Others also have success using light olive oil. Don’t, I repeat DON’T use regular olive oil or coconut oil. It won’t taste good. At all.
Tip #2 – Use fresh lemon juice. I mean, it just tastes so much better – what can I say? You’ll also avoid yucky additives. Fresh is always best!
Tip #3 – I highly recommend using wide mouth mason jars like I mentioned above. They are the perfect size for making mayo and helping it emulsify properly. If you don’t have one, try using a liquid measuring cup or tall drinking glass. Just be sure to test that your immersion blender fits into the bottom of your container BEFORE adding the ingredients to it.
Tip #4 – I love these mason jar lids for easy storage. I think you’ll love them too. 😊
Follow me on Instagram and use the tag #simplyjillicious if you make this whole 30 mayo recipe! I’d love to see it! Happy emulsifying!
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Homemade Mayo (Mustard Free, Paleo)
Ingredients
- 1 cup avocado oil
- 1 egg
- 2 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt or more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- pinch of pepper or more to taste
Instructions
- Crack the egg into the bottom of a wide mouth mason jar.
- Add the oil, lemon juice, salt, and spices.
- Place the immersion blender at the bottom of the jar and without moving the blender, turn it on high speed for 10 seconds.
- After the initial 10 seconds move the blender all around and up and down until all the oil is mixed in thoroughly and the contents of the jar resemble typical mayonnaise.
- Store in an air tight container for up to 1 week.
Notes
Hungry for more? Try some of my favorite recipes:
Gluten Free Pecan Chocolate Chip Cookies
I just tried the recipe and did not expect it to work because it was so simple and reading about all the dire circumstances of home made mayonnaise falling flat unless done just right with Dijon Mustard and Vinegar and adding the oil one drop at a time. So I put the ingredients in the Mason Jar ( I used a fairly light olive oil because that is what I had on hand), dropped the stick blender on the bottom and the mayonnaise blossomed right before my eyes. Presto. I was amazed. It was a little heavy because of the Olive Oil, but it was delicious.So if you can get Mayonnaise to come together this easily why do people put Dijon Mustard and Vinegar in there and drip the oil in excruciatingly? Who wants a mustard, vinegar tasting Mayonnaise and who wants to drip oil in for 20 minutes? I am going to make another batch to add to a “Mrs. Wages” Cole Slaw Dressing Mix using Grapeseed Oil and fresh lemons this time. Light Olive oil was as expensive as regular Olive Oil and Avocado Oil was expensive so I grabbed the Grapeseed Oil for 15 cents an ounce. We will see how it does.
Woo hoo! So glad it turned out for you, Michael! I agree, it’s SO easy and fresh tasting. No need for the mustard or vinegar. 🙂 Good luck with the grapeseed oil!
I will tell you one thing, this lady Jill harping on using fresh lemon juice instead of bottled lemon juice in the recipe made me go out and get some fresh lemons to do the recipe and use else where. So I squeezed some fresh lemon juice on my olive oil salad and after the first bite, I immediately got up and poured 3/4 of a bottle of Great Value bottled lemon juice down the drain. The difference was unbelievable. The bottled lemon juice was hiding the flavor of the Olive Oil and not letting it come out.
Haha! Glad to see you’ve walked away from the dark side 😉
Don’t rub it in, but it is true. Trying to save a few pennies was robbing me of tremendous flavor.
Disclaimer: For anyone reading this, I have since found out that the Great Value Grape Seed Oil that I used in the second attempt at making homemade mayonnaise that did not come together and stayed watery until adding another yoke, was highly refined and not a reflection on the recipe. The recipe is genius in its simplicity.
I’ve tried making mayo before and failed. But this recipe was so easy and it worked! Thank you!
Yay! Glad to hear it, Erica! So glad it worked out for you. 🙂
Wow can’t believe how easy that was! And result is 👌
Right?! It really is so easy and more fresh than store bought. Thanks, Isabelle!
This looks so easy and healthy! Excited to try it.
Do you know if I can make it last longer? I don’t know if I can finish a jar in a week.
Hi Yehudis! I’ve stretched mine to about 2 weeks. I would just smell it before using. There’s not really a way to make it last longer since it’s made fresh. Sorry!
Delightful and easy! I made a jar of this for Passover and it was great! Thanks for the tip about the wide mouth jar.
Thanks for taking the time to comment, Melanie! So glad the mayo was a hit 🙂
Hi can I use apple cider vinegar instead of the lemon juice? Thank you
Hi Stephanie!
Yes I think that would be okay. It will change the flavor slightly so I would still recommend the lemon. You may want to use less to start with, and add more to taste.