Mayo is probably the easiest condiment to make; the secret is using an immersion blender. This recipe is simple and creates a thick and creamy mayo from a few simple ingredients.

Eggs: Provide richness and act as an emulsifier, which helps to combine the oil and acid.
Oil: Gives the mayo its creamy texture. I suggest a light flavored oil like avocado oil or a light olive oil. EVOO will give your mayo an odd taste- I do not suggest.
Vinegar or Lemon Juice: Adds tanginess and helps stabilize the emulsion.
Mustard: Often added for flavor and additional emulsifying properties. There are many types of mustard you can use. I really like Dijon mustard but you can also use yellow mustard or stone ground per your preference.
Salt: Enhances the overall flavor.

Homemade Mayo

Course: CondimentsDifficulty: Easy

Servings

1.5

cups

Prep time

minutes

Ingredients

– 1c avocado oil
– 1 egg
– 2tsp mustard*
– 1tsp lemon juice
– 1-2tsp vinegar**
– pinch of salt
Immersion blender

Directions

Using a measuring cup, add your choice of oil.
Add in the egg, mustard, vinegar, lemon juice, and salt.
Blend using an immersion blender for a few minutes until all of the ingredients are mixed well and mayo is thick. Start at the bottom of the mixture and work your way up.
Store in the fridge. Mayo will last 2-3 weeks before it starts separating.

Recipe Video

Notes

*Mustard- I prefer dijon but you can use yellow or stone ground mustard.
**Vinegar- I use apple cider vinegar but you can use white vinegar.