Quick Homemade Mayo

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This quick homemade mayo recipe is incredibly easy to make and so much better for you than store bought. It’s delicious and creamy, perfect for sandwiches, chicken salad and anything else you can dream up!

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Why make this quick homemade mayo?

When making this quick homemade mayo, you can control the ingredients that go in to it. Instead of seed oils which are in most commercial mayonnaise, I use cold pressed avocado oil. I know where my eggs came from (our chickens!) and I can adjust the lemon juice, vinegar and salt to my taste. While I grew up on Blue Plate mayo, and yes, it was delicious, this mayo is equally tasty and so much better for you!

What about the raw egg?

We raise our own chickens which we get our eggs from. We have them in chicken tractors on fresh grass in a clean environment. Because of this, I don’t think twice about eating raw egg. But even if you don’t have your own chickens, keeping your eggs cold as well as your mayo decreases your chances of any bad bacteria growing. The acidity from the lemon juice also helps to keep your mayo safe.

But, to each his own discretion. If you are uncomfortable eating raw egg, simply don’t eat homemade mayo. We have been eating homemade mayo now for almost two years and have had no problems. I trust what food we grow here on our homestead and I have complete confidence that it is better for me than the food at the store. Everyone should use their own judgement and do their own research. However, there are other options when it comes to making homemade mayo, such as these:

Using pasteurized eggs. These eggs are heated just up to a temperature to kill any bacteria. It doesn’t actually cook the egg. I have never tried one of these recipes nor have I ever searched for pasteurized eggs in a grocery store. But this is an option if you’re not completely comfortable with raw eggs.
You can also pasteurize your mayo in the microwave by heating it until it gets to 165 degrees. I have never done this, but there are recipes out there.

How long does this homemade mayo last?

While many people will leave homemade mayo in the fridge for up to two weeks, I discard any leftover after one week. We usually eat it all within three or four days though. You should know if your homemade mayo has gone bad. If it smells, tastes or looks weird, you probably shouldn’t chance it.

The lemon juice helps to not only emulsify the mixture, but it also helps to preserve it for longer. There are recipes for lacto-fermented mayo as well that can make your mayo last much much longer with the benefit of good for your gut bacteria.

What is in homemade mayo?

1 egg
1 cup avocado oil
1 tsp. salt
1/4 tsp. pepper (optional)
2 tsp. lemon juice
1 tsp. dijon mustard

You will also need:

Wide mouth pint jar
Immersion blender

How do I make quick homemade mayo?

Carefully crack the egg into your jar. The mayo will emmulsify better if the yolk is intact.
Add salt, pepper, lemon juice, vinegar and dijon mustard.
Slowly pour the oil on top and let sit for a few seconds to settle.
Place your immersion blender carefully over the egg yolk and begin mixing, slowly moving the immersion blender up and down, but keeping it under the liquid.
You will start to see the mixture thicken. Once it is thick, remove the immersion blender and enjoy your delicious homemade mayo!

Small mason jar with ingredients for quick homemade mayo.

Storing your homemade mayo

Keep your mayo in the fridge for up to one week. Again, many recipes say it is safe up to two weeks, but use your own discretion. Ours is usually gone very quickly! This recipe makes slightly over one cup of mayo. It’s the perfect amount for a week’s worth of sandwiches or a couple of recipes.

How can I use my homemade mayo?

You can use homemade mayo the same way you would store bought. It’s fantastic on sandwiches, but you can try making your own homemade ranch, chicken salad, deviled eggs and so much more!

Also try your homemade mayo in place of butter when making grilled cheese sandwiches. Slather both outside sides of your grilled cheese with mayo for cooking. There are tons of dressing and sauce recipes that you can use your homemade mayo in place of store bought to make them healthier too!

I hope that you enjoy this recipe! Let me know in the comments if you have any creative ways that you use your homemade mayo. If you want another from scratch recipe, check out my recipe for Easy Basil Pesto.

Servings

6-8

Prep time

5 minutes

Ingredients

1 egg
1 cup avocado oil
2 tsp. lemon juice
1 tsp. salt
1/4 tsp. black pepper
1 tsp. dijon mustard

Directions

Carefully crack egg into jar, making sure not to break the yolk.
Pour oil and remaining ingredients on top. Let settle for about 1 minute.
Place immersion blender over egg yolk and begin blending. Move the immersion blender up and down slowly, starting at the bottom and slowly moving it up. Once thickened and emulsified, enjoy!