Go Back

Perfect Mayo in a Minute!

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.

Course Condiment
Cuisine American
Keyword easy lunch recipe, how to
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 12 servings
Author Linda Spiker


  • 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!


  1. 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.
  2. Place the blender in jar so that it touches the bottom.
  3. Turn blender on. You will see mayo thicken up almost immediately.
  4. 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.
  5. 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.
  6. Store in a container in the fridge for up to a week.