I have been featuring homemade mayonnaise in a few of my recent posts, so I decided a tutorial was in order! This is where I admit my first two attempts at making homemade mayo were epic fails. Mayo is actually super easy to make and takes literally 30 seconds, but if conditions are not right there can be trouble. Here are my tips for Perfect Mayo In a Minute!
Post sponsored by La Tourangelle Artisan Oils
All you need for a simple mayonnaise is an egg, juice from half a lemon, a little sea salt and a good quality avocado oil or light extra virgin olive oil. I use La Tourangelle avocado oil, I love the flavor and it’s health benefits! Store bought mayonnaise is usually made with highly processed oils that are far from healthy. Homemade is not only far superior in taste and texture but in nutrition as well!
Very important: all ingredients must be room temperature. If any of the ingredients are cold the mayo won’t thicken up. So, pull eggs and lemons out of the fridge in advance and set them on the counter for an hour or two. If you forget to set the eggs out early you can set them in a bowl of really warm water for 10 minutes.
Simply put all ingredients in a narrow glass container or mason jar with a wide enough lid to accommodate an immersion blender (affiliate link). Important tip: Make sure the blender touches the bottom of the jar and stays there until the last few seconds of blending.
Turn on blender and you will immediately see the mayo thicken up in the center.
A few seconds later you will see the rest of the ingredients thickening up too.
And voila! In about 30-40 seconds you have a rich creamy delicious flavorful mayonnaise loaded with healthy Omega 3-6-9 fats.
Now That You Know How To Make Mayo, Let’s Talk Variations:
You can leave your mayo plain but it’s also fun to make variations like avocado, chipotle lime, wasabi, sriracha, or garlic aioli! And it’s simple to do and included in the printable recipe below.
The Recipe: Perfect Homemade Mayo in a Minute
Tips, recipes and what you need: I offer variations below for garlic aioli, chipotle lime mayo etc… If you are using avocado oil I recommend La Tourangelle Avocado Oil (<—buy here) If you are using extra light olive oil I recommend this one. You will need an immersion blender (affiliate link). I have found making mayonnaise in a regular blender to be more of a challenge. I have success every time using the immersion blender. Recipes: I use this mayo/aioli recipe in my Pulled Pork Sammys and Slaw, Caesar Salad, How To Make a Fantastic Burger, Chicken Salad, and Scottish Salmon Sandwich! For even more recipes visit The La Tourganelle Pinterest Board and Facebook Page.
Use this heart healthy mayonnaise on salads and sandwiches and for dips and salad dressings! All ingredients must be room temperature. If using olive oil make sure it is 'light' olive oil. Regular olive oil will not work.
- 1 cup avocado oil or light olive oil
- 2 eggs room temp (but you'll probably only need one, the second is back up)
- juice of half a small lemon
- 1 generous pinch sea salt
- Variations: to change things up you can...
- add a teaspoon of spicy brown mustard for more flavor
- add a minced clove of garlic to make garlic aioli
- after making mayo add smashed avocado for avocado mayo
- add sriacha sauce to taste for a hot mayo
- add 1 tablespoon or less chipotle in adobo sauce before blending and use lime instead of lemon juice for Chipotle Lime Mayo
- add wasabi for a hot asian version!
Place one egg, oil, lemon juice and salt (all room temp) into a narrow jar with a lid wide enough to accommodate the immersion blender.
Place the blender in jar so that it touches the bottom.
Turn blender on. You will see mayo thicken up almost immediately.
Keep the blender at the bottom of the jar for 20-25 seconds, if needed, move the blender up and down the last few seconds.
Now if your mayo doesn't 'set up' (this happened to me my first two times and hasn't happened since!) add the second room temp egg and blend again. That usually saves the day.
Store in a container in the fridge for up to a week.
There you have it my dears! I hope you love this mayo as much as I do. Once you go homemade you never go back! Kind of like almond milk. ~ Linda Spiker
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Post tags: grain free, gluten free, dairy free, Whole 30, paleo
Homemade mayo is one of the first things we made in Home Ec back in Jr. High (1984)…still love making it today but haven’t tried it with avocado oil…definitely giving this recipe a try! 🙂
That is a great skill to teach in Jr High!
YUM! I sure do love having homemade mayo on hand. We haven’t done this with avocado oil, but I bet that it’s delicious. It’s so easy ot make, too!
That looks so easy! I don’t know what I did before my immersion blender!
I know! It’s a handy tool!
Love making my own condiments and have been making mayo for years. It make the best dressings. We should be neighbors, we think alike.
I am down!
Such a cool idea! I like mayo at times but not the processed ingredients. Pinning to try later!
I like the transformation pictures you have. Good tip about warming up the eggs. I will have to try this mayo out.
Homemade mayo is the best, thanks for the great tips!
I just bought avocado oil yesterday so this post is perfect timing! Looks like I’ll have sandwhiches tonight (: Thanks for the recipe!
Timing is everything! You’re welcome!
This looks so easy! I’ll definitely have to give it a try.
Okay I need to try this, there’s so much junk in store bought. I’d love to make my own.
Yummy! I love my immersion blender! It is so great to be able to make your own homemade mayo!
A favorite and well used tool!
i am so happy that i found this! i would love to make my own mayo and this sounds awesome
Homemade mayo is the best! I also love to add other flavors to it!
Homemade mayo is so delicious. I love that you used Avocado oil, I’m definitely going to give your recipe a try!
I have never tried making my own condiments, but this looks so good and I do love mayo! Will definitely give this a try soon, thanks for sharing!
Nothing tasted better then Homemade mayo. Thanks for sharing, will definitely try this recipe.
Holy moly, I will not buy mayo again! Cannot believe how easy that is! Thanks so much for sharing, can’t wait to try this myself!
I’ve never had success with the emersion blender technique, but I’m going to try again using your recipe. I usually use my food processor, but that leaves so much to be cleaned. I hope this one works for me!
I am shocked! I have no luck with the blender or food processor! Weird huh?
Yum! I love homemade mayo! I tend to stick to olive oil but I’m tempted to buy some avocado oil and give it a try your way.
They both work really well. It’s just a matter taste preference!
So damn easy! I got an immersion blender for Christmas this year – I am totally trying this version asap. I usually make my homemade mayo in the food processor, but this seems 1. way easier 2. less cleanup!
Thanks! – Also, beautiful blog 🙂
Love homemade mayo! Try wasabi in it next time. It’s out of this world!
Oh I will go add that to the list of variations! Thanks Karen!
I admit that this is NOT a habit. I would like it to be. I need to get organized. I have the immersion blender. I have wide mouth canning jars. I have good olive oil, eggs..
Seems like all that’s missing? Doing it!
I am not sure my family would consume 1 cup of mayo in a week. Maybe it’ll be so good… we’ll just eat it out of the jar!! Thanks for — as always — a super lesson!
If you make the recipes I link to using mayo I bet they would eat a cup in a week!
Love how simple this is + all of that avocado oil! Beautiful photos!
I shared this on my page and it was well-loved! Perfect demo!
Thank you Megan! I will swing by and take a look!
I’m excited to try this, can’t stand all the chemicals in commerical mayo!
This actually works!!! Like really makes mayo! And only one egg! The taste for me personally needs tweaking ( we usually make a 4 egg mayo ). But I made it and I will make again! So easy!! Would give 5* but the star thingy isn’t working.
Really?! I will have to check that out. Thanks for telling me.
I can’t stand store bought mayo but a homemade like this one I’m all about!
I’ve put off making homemade mayo for so long…eek! I’m going to have to make it this summer. Probably for a glorious BLT or homemade bleu cheese dressing. Oh, and once I have access to local pastured eggs again from my farmers market. I’m sure that’s key. Thanks for the tips, Linda!
I’ve only successfully made mayo once…but I have GOT to try it again. I have delicious eggs in my backyard that simply must be made into mayo! I’m going to follow your recipe and see what happens.
Dawn you probably read it already but I failed twice before I got it right! Just make sure everything is warm and keep the hand blender at the bottom of the jar!
Is it that simple? x
Delish with avocado oil. To save, just wondering if you recommend any brand of light olive oil. Should it be extra virgin olive oil? I have read somewhere some olive oils are too strong tasting. Thanks for your reply.
Yes if you use olive oil, definitely use extra light. Any reputable brand should be fine.Thanks and enjoy!
Love your recipes Linda!!!! They never get boring.
Thank you Carolina!
Just made this and it was runny so I added another egg, still not thickened?! Just tastes like oil??
I am sorry. That is frustrating and it happened to me the first time I tried. The key is the warm ingredients and keeping the immersion blender at the bottom of the jar. It always works better for me to soak the egg in the warm water for ten minutes. If you try again, try that. Here is a video that might help too: https://www.youtube.com/watch?v=jjQD6XFrhOs
Mayo from the store uses soybean oil which gives me a migraine. I’m glad I found your recipe so I can make my own. Thank you. I wish they would stop putting soy in everything, studies show its not that healthy.
Mayo from the store uses soybean oil which gives me a migraine. I’m glad I found your recipe so I can make my own. Thank you.
Yes, soy bothers many people. Glad you figured out what triggers your headaches!
I dont have an emulsion mixer but I do have a Kitchen Aid. Would that work?
A mixer won’t work. I have the best luck with the immersion blender, but some people succeed with a regular blender:)
the egg is raw…..right…..I amfine with it ……but soo many aren’t….so store bought is also raw….and people eat it all the time…..I was searching for a better option than store bought with soy!! Thank You
Yes the egg is raw:)
This is my first attempt at making mayo. Some recipes call for just the yoke.
Is this the whole egg ?
Can’t wait to give it a try.
Yes. Generally if you were just to use the yolk it would say “1 egg yolk”. It’s the whole egg! Good luck and hope you love it!
I’ve always used avocado oil, but I’m not a fan of the taste! I’m going to try the light extra virgen olive oil, I hope it tastes better. Thank you for this recipe.
Yes it’s totally a matter of preference. Some prefer extra light olive oil, others avocado. Bot are great for you so it’s all good:)
I used this recipe for my coleslaw omitting the hot ingredients and it was very good! Thanks!
Thanks so much for commenting Alma. I am so glad to hear that!