A simple, clean homemade mayo made with real ingredients and no unnecessary additives.
Ingredients (what I actually use)
- 1 large egg (room temperature)
- 1 cup light-tasting oil
- (avocado oil or light olive oil work well)
- 1 tablespoon lemon juice or apple cider vinegar
- ½ teaspoon salt
That’s it. No stabilizers. No gums. No mystery oils.
Method (immersion blender – easiest)
Add all ingredients to a wide-mouth jar or tall container.
Place the immersion blender all the way at the bottom.
Blend without moving for about 10–15 seconds until the bottom turns white and thick.
Slowly lift the blender to incorporate the rest of the oil.
Taste and adjust salt or acid if needed.
You’ll have thick, creamy mayo in under a minute.
Method (by hand or standard blender)
Whisk or blend the egg, acid, and salt until combined.
Add oil very slowly while whisking or blending continuously.
Continue until thick and emulsified.
This takes longer, but works just fine.
Notes
Texture will thicken more after chilling.
Store covered in the refrigerator for up to 7 days.
If it separates, blend again — it’s forgiving.
Flavor can be customized after it’s made (garlic, mustard, herbs), but the base stays clean.
Why this matters
Most store-bought mayo relies on seed oils, stabilizers, and vague ingredient blends. Making it yourself removes guesswork and lets you decide what works best for your body.
No rules. Just clarity.