Making mayonnaise at home is easier than you think, and it’s a healthier alternative to store-bought versions! With just a few simple ingredients, you can create creamy, rich mayonnaise that’s perfect for sandwiches, salads, and dips. Let’s dive into this quick and healthy homemade mayo recipe!

Homemade Mayonnaise Recipe

Making your own mayonnaise at home is surprisingly simple and healthier than store-bought versions! This recipe uses healthier ingredients like olive oil and egg yolks to create a creamy, rich mayonnaise that’s perfect for sandwiches, salads, and dips.

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Equipment

Immersion blender (or regular blender/food processor)
Tall, narrow container or blender jar (for immersion blender)
Measuring spoons
Small bowl (for mixing optional honey)
Spoon or spatula (for scraping down the sides)

Ingredients

1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon lemon juice or white vinegar
1/2 teaspoon salt
1 cup olive oil or avocado oil for a lighter taste
1 teaspoon honey optional, for sweetness

Instructions

Prepare the Ingredients

Place the egg, Dijon mustard, lemon juice (or vinegar), and salt into a tall, narrow container or blender jar. This will help the ingredients emulsify better.

Blend the Base

Using an immersion blender (or regular blender), blend the mixture on low speed for a few seconds until smooth.

Add the Oil

With the blender still running, slowly drizzle in the olive oil, starting with a very thin stream. Take your time, as adding the oil too quickly will prevent the mayo from thickening properly.
Blend Until Thickened
Keep blending for about 30 seconds or until the mixture thickens into a creamy mayonnaise consistency. If it’s too thick, you can add a small amount of water or extra lemon juice to reach your desired texture.

Taste and Adjust

Taste your mayonnaise and adjust the seasoning if needed, adding more salt or lemon juice. If you prefer a sweeter mayo, you can mix in the optional honey.

Store

Transfer the mayonnaise to a clean jar or airtight container. It can be stored in the fridge for up to one week.

Notes

For a lighter version, use half olive oil and half plain Greek yogurt instead of all oil. You can also add garlic, herbs, or smoked paprika for extra flavor!