It is so empowering to be able to make something like homemade mayonnaise in your own kitchen you thought you had to buy from a store!

This is such an easy staple to be able to swap out, and so much healthier for you and your family too. It’s made with all real ingredients and tastes so much better than anything you can buy in the store!

With a stick blender and some simple ingredients (oil + egg + acid) you’ll be amazed at how quickly this comes together!

This recipe makes a small batch—about 1 cup—using a stick blender, which is much easier than traditional recipes that require a food processor and make 4–6 cups. I love this size because it’s the perfect amount for egg salad and doesn’t go to waste. (Especially when all those Naturally Dyed Easter Eggs need to be eaten)!

The trick to making this recipe work is using a jar that is just barely bigger than your stick blender. For me this is a wide mouth (straight sided) pint-sized mason jar.

You can use lots of different oils; I prefer avocado or sunflower oil. But you can find your own blend from favorites like avocado, olive, untoasted sesame, sunflower, and coconut oils. Use what you’ve got, knowing whatever oil you do use will end up affecting the overall flavor of your finished homemade mayonnaise. *I do suggest staying away from using all olive oil as it won’t taste right, at least to me.*

Yield: 1 cup of mayonnaise

Homemade Mayonnaise Recipe

Ingredients

  • 1 large (or two small) raw egg – room temperature
  • 1 T lemon juice or raw apple cider vinegar
  • 1 T Dijon mustard
  • 1 pinch of salt
  • 3/4 Cup to 1 Cup Oil

Instructions

  • Place room temperature egg (temp is important here!), lemon juice or vinegar, mustard, and salt in the jar.
  • Add oil(s) to the top.
  • With the blender blades over the yolk, keep the blender firmly on the bottom of the jar and start blending.
  • You’ll see the oil and egg start to emulsify almost immediately.
  • Keep blender blades at the bottom for around a minute. Once most of the ingredients are blended, you can raise the stick blender up a little to incorporate any extra oils.

This will not feel quite as thick as store-bought mayonnaise right away. Once refrigerated it will firm up and spread like any store-bought mayo—but it will taste SO MUCH BETTER!

You can add other seasonings after the main emulsifying process, like garlic mayo, spicy mayo, etc…

You can add more vinegar, mustard, or salt to suit your tastes with each new batch.

This homemade mayonnaise will keep refrigerated for three to four weeks.

Perfect for egg salad and deviled eggs… which is something we eat a lot of since we raise our own backyard chickens!

Let me know if you liked the mayo and how you used it most.

Dig In, Michelle