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5 from 3 votes
Homemade Mayo
Author: Brittany Williams
  • 1 1/4 cup Light Olive Oil or Sunflower Oil
  • 1 Egg room temperature
  • 1/2 tsp Minced Onion or Garlic
  • 1/2 tsp Sea Salt
  • 1/2 Lemon juiced or 1 tsp Apple Cider Vinegar
  1. Make sure all of your ingredients are at room temperature.

  2. Add egg, 1/4 cup oil, minced garlic, and sea salt to a wide mouth mason jar.

  3. Use an immersion blender and begin blending ingredients. Slowly add remaining 1 cup of oil. SLOWLY, slower than a turtle slow. The slower the drizzle, the thicker the mayo.

  4. After mixture has emulsified gently stir in lemon juice with a spoon.

Recipe Notes

Notes: 1. This recipes makes 2 cups. 2. It is important that you use a lighter oil like sunflower, 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!