60-Second Homemade Mayo?? Yes, Really! (2024)

This homemade mayonnaise recipe is easy to make at home — emulsification is a snap, as you’ll see — and is free of GMO ingredients. This version is quite similar to Best Foods brand mayonnaise.

Want to try replacing another common condiment? Be sure to try this ridiculously easy homemade mustard.

Why Homemade Mayonnaise?

I’ve been avoiding store bought mayo brands because they’re typically made from canola or soy oil, both products made from crops that are commonly genetically modified.

I spent a small fortune on a “certified non-gmo” canola mayonnaise awhile back, only to find it was terrible a really good replication of Miracle Whip. NOT what I was looking for. So I started making homemade mayo, experimenting a bit with different ingredients until I found a combination that tasted like the spread we’re used to.

Emulsification

If you were paying attention in science class, you know that oil and water don’t mix. Put the two in a container and the oil will rise to the top, creating two very distinct layers. Even when you shake a jar of vinaigrette salad dressing, the ingredients will separate after sitting for a time.

Oil and water don’t mix — unless they’re emulsified.

Emulsification is the process of blending oil and water (or other liquids) so that they remain cohesive. The main ingredients for this mayo recipe are egg and oil. Plop them together in a container and they’ll separate. But the egg yolk is an emulsifier. Force that egg yolk into the oil with a blender or food processor and the two will become one, making a lovely, thick, creamy mayonnaise.

There is a certain margin of error with the need to emulsify the ingredients, but using a room temperature egg really seems to increase the rate of success. Out of the dozen or so batches I’ve made, all but one have emulsified into a nice thick spread. The one that didn’t emulsify? Was turned into a splendid salad dressing.

Making Mayonnaise

Depending on your equipment, it can take from 60 seconds to15 minutes to make this mayonnaise, start to finish.

With an Immersion Blender

My favorite (read: the easiest) way to make this homemade mayonnaise is with an immersion blender. It’s faster, since there’s no need to slowly drizzle the oil into the egg mixture. And it’s easier to clean up. Simply combine the ingredients in a wide mouth glass jar, pulse the stick blender a few times, and then blend it into a creamy dressing.

With a Blender

Add all ingredients except the oil and then drizzle that in with the blender running. And I do meandrizzle – almost drop by drop, or else it won’t emulsify properly.

With a Food Processor

This is essentially the same method as the blender. Just use the kitchen equipment you have!

FAQs

Why won’t my mayo recipe emulsify?

After having great success with this homemade mayonnaise recipe, I found myself making failed recipe after failed recipe. The egg and oil combined to make a thin, runny mixture. Definitely NOT what I was going for.

What was wrong? Why did the emulsification process stop working?

Turns out, I had been using a room temperature egg during the summer months to make successful batches of homemade mayonnaise. The temperatures were around 80 degrees Fahrenheit. A room temperature egg when the temperature is 60 degrees? Simply isn’t warm enough. I combated the problem by letting the egg sit in a bowl of very warm water for 10-15 minutes.

While I don’t know the science behind it, that simple trick put me back on track to a thick, emulsified mayonnaise.

What oils can I use?

If you don’t have avocado, try a light olive oil or sunflower oil. These are all mild flavored oils.

Using Homemade Mayonnaise

I’m sure I don’t have to tell you this, but – the best way to use this mayo recipe is on freshly grilled burgers! Also enjoy it on your favorite sandwich fillings. It is especially delicious with tuna or hardboiled eggs.

Storing This Mayo Recipe

Store in an airtight jar in the fridge for up to two weeks. Watch for any visible spoiling or let your nose do the testing.

30+ DIY Condiments to Make at Home

This mayonnaise recipe is just one great condiment you can make yourself! Why not try your hand at making more?

Making sour cream at home requires just two ingredients — and a little bit of patience. It’s great to make in a pinch to avoid a trip to the store, and DIYing can really cut down on the number of plastic tubs you bring home. Get the recipe here.

You might be surprised to discover just how easy it is to make mustard at home! Another two ingredient recipe, this one has many variations to suit your taste buds. Get the recipe here.

If you love indulging in chips and dip, try your hand at making this green onion dip from scratch. Get the recipe here.

See the entire collection of homemade condiment recipes you can make at home here!

A successful batch of mayonnaise will net a thick, spreadable condiment that’s great for spreading in sandwiches, making this spicy mayo, or for adding to homemade potato salad.

★ Did you make this homemade mayonnaise recipe? Don’t forget to give it a star rating below!

Homemade Mayonnaise Recipe

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This homemade whole egg mayonnaise recipe is easy to make at home and is free of GMO ingredients. This version is quite similar to Best Foods brand mayonnaise.

Ingredients

• 1 large egg, room temperature (this is critical)
• 2 teaspoons apple cider vinegar
• 2 teaspoons Dijon-style mustard
• Pinch sea salt
• 1 cup avocado oil (or other neutral oil)

Instructions

1. There are three different ways to make this homemade mayonnaise recipe.

With an immersion blender:

1. Pour the oil directly into a quart-sized, wide mouth canning jar to the one-cup mark (no measuring cup to wash).
2. Add remaining ingredients.
3. With the blade portion of the blender sitting at the bottom of the jar over the egg, pulse 10-12 times. You should see the beginnings of the emulsification process happen below the blade.
4. Now hold the power on while moving the blender up and down in the jar until the oil and egg are completely combined. You'll have nice, thick mayo within 30 seconds.

In a blender:

1. Add all ingredients except the oil to the blender container.
2. Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour in the oil through the feed tube. I mean drip by drip. Or at the very least, the thinnest stream you can possibly pour without adding it drip by drip. Adding the oil slowly is the key to emulsification. It should take about 10 minutes to add the oil.

In a food processor:

1. Many food processors have a feature that most people don't even know about. The little push tube? Look to see if it has a hole in its base. This is for slowly adding oil! Same drill as above - all ingredients except oil go into the food processor bowl. Put lid in place, turn the machine on and pour the oil into the push tube; it will regulate the flow of oil. It's easier on the arms, faster because of the steady oil stream instead of my hit and miss pouring, and easier to get all the mayo.
2. This homemade mayonnaise recipe makes a little more than a cup. It lasts a week or so in the fridge.

Notes

Consumption of raw or undercooked eggs may increase the risk of foodborne illness.

Choose a neutral flavored oil. If avocado oil isn't in your pantry, other good choices include extra light olive oil or sunflower oil.

You can substitute fresh squeezed lemon juice for the vinegar.

If it's cool at your place, drop the egg into warm water to bring it up to about 80 degrees in temperature. If the egg is too cool (as your home may be during winter months) you'll have a hard time emulsifying this homemade mayonnaise.

Nutrition Information:

Yield: 16Serving Size: 1 tablespoon
Amount Per Serving:Calories: 133Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 12mgSodium: 13mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

Originally published in December 2012; this post has been updated.