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+ servings
a bowl of mayonnaise with eggs and oil

Homemade Mayonnaise Recipe

The best homemade mayonnaise recipe that's perfectly tangy and just right anywhere you want to use it.
Prep Time 10 minutes
Total Time 10 minutes
Servings 48 servings
Calories 31kcal
Author Rachel Ballard


  • 1 egg yolk pastured preferred, room temperature
  • 1 1/2 teaspoons lemon juice use a real lemon
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons white wine vinegar
  • 3/4 cup avocado oil not olive oil


  • In a blender add the egg yolk, lemon juice, salt, and vinegar. Blend briefly in the food processor, blender, or with a whisk to combine. If using a whisk, see note 1.
  • With the blender running or while whisking rapidly, slowly add the oil just a few drops at a time until the mixture starts to thicken. If you have a food processor with the small hole in the food chute you can add the oil all at once and it will drip in.
  • Pour in the oil in a steady stream and blend until the mayo reaches a spreadable thickness--1 to 2 minutes at the most. Use immediately or cover and refrigerate up to 2 weeks.


Note 1: If using a whisk and bowl, you'll want to hold the bowl steady while you whisk with one hand and add oil with the other. To do this, wet a dish towel, roll it up and curl the towel into a circle on the counter. Set the bowl in the towel to stabilize it. 


Serving: 2teaspoons | Calories: 31kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 25mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg