Homemade Mayonnaise

Prep:5min

This recipe is shockingly easy and so worth it! You’ll be surprised at how much taster homemade mayonnaise can be compared to store bought. Keep in mind that having all of your ingredients (ESPECIALLY THE EGG) at room temperature is important to ensure proper emulsion. There’s a thousand things you can make with mayonnaise, but one of my favorites is deviled eggs. It tastes even better when the mayo you use is homemade!

Updated at: Thu, 13 Mar 2025 18:56:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2053.3 kcal (103%)

Total Fat227.9 g (326%)

Carbs2.3 g (1%)

Sugars0.7 g (1%)

Protein6.2 g (12%)

Sodium815.9 mg (41%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1egg

room temperature

1 Tbspdijon mustard

1 Tbsplemon juice

¼ tspsalt

fine grain, you don’t want it too coarse or it’ll have a hard time blending in

1 cupneutral oil

vegetable, canola, sunflower, avocado, etc, Olive oil will probably be too strong of a flavor

Instructions

Step 1

Place all the ingredients in a wide mouth mason jar (or any glass jar that your immersion blender can fit into). You want to make sure there’s at least two inches of space between the top of the oil and the lip of the jar

Step 2

Plug in your immersion blender and gently place it down into the bottom of the mason jar. Blend on the highest setting while slowly pulling the blender up through the oil. Move it around to get pockets of oil as necessary

Step 3

Cover and store in the fridge. Try to enjoy within 2-3 weeks