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Homemade Mayo

A few years back we began making our own homemade mayo. It was a step in the right direction for us as most of the mayos in the grocery store contain sugar, unhealthy oils, and preservatives. Don’t even get me started on Miracle Whip!

Homemade Mayonnaise instantloss.com

We like to use mayo in our Homemade Ranch and we love to eat it with our favorite burgers

As the tide turns and more people gravitate to the whole foods movement we are seeing new brands pop up that have healthier ingredients and old brands clean themselves up. There’s still nothing like homemade though! Mayo is something that is very easy to make and requires ingredients that you may already have on hand, win-win!

Friends will be amazed if you bring this to a BBQ and will ask you were you bought it. I always love telling everyone it’s homemade and see the look on their face. This is such a simple recipe!

Homemade Mayo instantloss.com

I love using this mayo on our sandwiches! Personally, I like it taste like the taste of homemade pantry staples, opposed to store bought.

You can find my favorite vegetarian burgers here and my favorite BBQ burgers here!

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Things like this can be a bit intimidating, here’s a video showing how I make this recipe, click here!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.com

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone! 

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma. 

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. 

5 from 3 votes

Homemade Mayo

Print Recipe

Ingredients

  • 1 large egg, room temperature (if you forget to set it out you can run it under warm water for a minute to warm it)
  • 1 1/4 cup organic avocado oil, light olive oil, or another light tasting oil of your choice
  • 1 1/2 teaspoons yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon raw honey or sweetener of choice (if you want that classic Hellmans taste, you don't want to skip out on this little addition).

Instructions

  • Combine all of the ingredients, in the order listed above, in a wide mouth mason jar.
  • Submerge the head of an immersion blender in the jar and begin to pulse the ingredients on the lowest setting. Do not move the head up and down, keep it still. When the mixture begins to emulsify, draw the head of the blender upwards slowly to begin to incorporate the oil that is separated on the top.
  • When the mayo had fully combined, place a lid on the jar and store it in the refrigerator for up to two weeks.

Notes

1. This recipes makes 2 cups.
2. It is important that you use a lighter oil like avocado oil, or light olive oil, extra virgin olive oil is too heavy and creates an undesirable flavor.
3. This mayo keeps for 1-2 weeks in the fridge but of course it's always best fresh!
Author: Brittany Williams

37 Comments

  1. I was running low on mayo and didn’t feel like running to the store so I pulled up your recipe. You directions were clear and my mayo turned out fantastic! The comments that you leave at the end of the recipes help inspire me to be open to trying new things and it’s always a win! Thanks for all your hard work. Much appreciated!

  2. My oldest daughter got Salmonella when she was 3 while we were on vacation in Kenya from undercooked eggs. Ever since then I am weirded out by raw egg recipes. Any ideas to help get past that?

    1. Hi Sheila, I’m so sorry to hear that. As long as they’re pasteurized they should be fine. All mayo is made with raw egg, even store bought. Of course if you don’t feel comfortable with this then the best policy is to do whatever you feel most comfortable with. 🙂

    1. I would suggest not using vegetable oil. It’s loaded with trans fats which are highly toxic and contribute to increase risk of heart disease, cancer, diabetes, and obesity.

  3. What kind of oil do you typically use?
    I made this with sunflower oil, super easy and great to make… but I couldn’t get past the sunflower seed-ish taste.

    Love love love your recipes, your story and following you though!

  4. I just made your mayonnaise Brittany! it tasted so good I never did the final step of adding the lemon juice. Thank you for sharing your awesome recipes! I am never buying store bought mayo again!!! 🙂

  5. Hi Brittany just wanted to ask real quick why the recipe doesn’t match the video? Just trying to make sure I make it correctly, thanks!!

  6. I’ve made this recipe with success twice…however today my eggs, brought to room temp by hot water, foamed as I began blending. It never emulsified like the others. My ? Is, what can I do with the egg/avo oil mixture? Certainly don’t want to through it away. Thinking of maki g a salad dressing with it, maybe Caesar?

  7. 5 stars
    The first time I tried this I failed, it didn’t emulsify. Second time was a hit! I don’t want to buy mayo again! And I love my mayo! But! I just tried it twice! 1st time, egg brought to room temp by water, no go. 2nd try everything at room temp no go! I’m thinking that the layering of ingredients is key..am I right? 3rd time hopefully a charm, egg is coming to room temp.

  8. I just have a question about the egg being at room temperature, Is it safe to leave the egg on the counter until it reaches room temperature? I only have access to store bought cold eggs and every website I see it is not safe to let an already refrigerated egg sit out.

  9. Hi Brittany! I am wanting to make your homemade mayo but I noticed you have a different oil measurement in your Cookbook. Which amount of oil do you prefer? 1.5 or 1 cup? Thank you so much!!

  10. 5 stars
    Made this yesterday, so good. I had a bit of a problem with my choice of jar, next time I will use one a little larger. But I absolutely love the taste. Thank you

  11. Oh no! My mayo was emulsifying and I was so excited. Then all of a sudden when I added the last bit of oil it turned completely liquid. What did I do wrong?

  12. Has anyone tried making this with just egg whites? I am trying to eat as low fat as possible due to gallstones…

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