Homemade mayo is one of the staples in our home. It is so simple to make and a great base for any sauce or dip!

Homemade mayo in a grass mason jar with ingredients in the background

It is currently the middle of Summer and our days seem to be busier than ever. Between garden chores and chasing toddlers, our days are busy to say the least. By the time we make it in for lunch from being outside, the last thing I want to do is stand in the kitchen for hours to prepare a meal for lunch or dinner. This is why I absolutely LOVE to always have some good ole homemade mayo on hand for quick lunches or even dinners. I can then quickly throw together any wrap, sandwich, or salad with ingredients from our own garden and bring it together with this mayo. We especially love to slather a homemade Sourdough tortilla with this mayo, pack it with raw cheese, and fry it in the cast iron skillet for a perfect quesadilla.

If you are wanting to try your hand at some easy from-scratch recipes, this is the place to start! All you need is a food processor or immersion blender for this recipe to work. I will say I have tried a blender and it does still work. So, if all you have is a blender, this recipe should still work out well for you.

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Pinnacle graphic of homemade mayo in a jar

There are several recipes out on the wide web for homemade mayo. I have not personally tried them all but I found this simple recipe when I was doing the Whole 30 diet years ago and it has stayed a staple ever since.

One of the reasons I love this recipe is that it is so customizable. For example, you can easily add some extra lemon juice and freshly minced garlic to this homemade mayo and turn it into a delicious aoli for hamburgers or sandwiches. The possibilities are truly endless for this base staple.

Now let’s get to what you need to make this easy from-scratch staple.

What Supplies You Need To Make Homemade Mayo

Food Processor or Immersion Blender
Spatula
Measuring Cup
Measuring Spoon
Storage container, such as a pint sized mason jar ( This recipe will make just a bit over a pint of mayo)

Ingredients You Will Need To Make Mayo

Avocado Oil
Egg
Salt
Lemon or Lemon EO

How To Make Homemade Mayo

Begin by adding an egg and 1/4 cup of Avocado Oil to a food processor.

Secure the lid and blend for about 10 seconds.

Slowly add the remaining oil in 1/4 cup increments blending well in between to emulsify.

Once the mayo has emulsified and come together, add salt and fresh lemon juice to the food processor and blend well to combine.

Store in a container with a lid in the fridge for about 2 weeks or as long as the egg is good.

Enjoy in your favorite sauces or meals!

Some Ideas to Utilize Homemade Mayo

Add garlic and extra lemon juice to create an aoli for a sandwich or burger.
Slather the outside of homemade bread or tortillas with it and stuff the interior with cheese, meat, and other ingredients to fry and create a delicious grilled cheese or quesadilla.
Use to make a homemade fry sauce or dip
Add to balsamic and fresh herbs for a creamy salad dressing
Use in potato salad to bring the recipe together
Cook up a whole Chicken and add some mayo, celery, grapes, and nuts to make a yummy sandwich!

I’d love to hear some of your favorite ways to utilize mayo, leave a comment below!

More wholesome recipes from My Abiding Home:

Mayonaise in a glass jar with avocado oil, salt, and Lemon Essential Oil in the background

Homemade Mayo

Homemade mayo is a simple recipe that lends itself well to any recipe. Use as a base for a sauce or on a sandwich for a quick meal, the possibilities are endless!

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Course Appetizer, Salad, Snack

Cuisine American

Equipment

Food processor Immersion or regular blender will also work
Spatula
Measuring Cup
Measuring spoon
Storage container with lid

Ingredients

1¼ Cups Avocado Oil light Olive Oil will also work. Avoid EV
1 Egg, room temp Pastured preferred
½ tsp. Salt High quality Sea Salt or Himalayan preferred
¼ Lemon, juiced or 2 drops of CPTG Lemon Essential Oil

Instructions

In a food processor combine egg and ¼ cup of Avocado Oil. Blend well.
In ¼ cup increments, add the remaining oil and blend well in between to emulsify.
Add Salt and Lemon Juice. Blend well.
Store in a container, such as a glass mason jar, for up to 2 weeks or until the egg goes bad.
Enjoy!

Notes

Do not add the oil too quickly or you will end up with a liquid mess and your mayo will not emulsify. In my experience, it cannot be salvaged if this happens.

Keyword Homemade, Mayo, quick, Simple