Easy 4 Ingredient Homemade Mayo - Simple, Fresh, and Foolproof
Homemade mayo is one of those small kitchen wins that makes everything taste better. It’s creamy, tangy, and comes together in minutes with pantry staples. Once you try it, the store-bought jar won’t stand a chance.
Ingredients
- 1 large fresh egg (room temperature, if possible)
- 1 cup neutral oil (like avocado, grapeseed, canola, or light olive oil)
- 1 tablespoon lemon juice or white wine vinegar
- ½ teaspoon kosher salt (plus more to taste)
Instructions
- Choose your tool. For the easiest, most reliable mayo, use an immersion blender and a tall jar that just fits the blender head. A food processor or blender works too, but the immersion blender is more foolproof.
- Add ingredients to the jar. Crack the egg into the jar. Add salt, lemon juice or vinegar, and Dijon if using. Pour all the oil on top. The layering helps the emulsion start fast.
- Blend from the bottom. Place the immersion blender at the bottom of the jar and start blending on low. Don’t move it for about 10–15 seconds. You’ll see the mixture turn white and thick at the base.
- Pull up slowly. Once the bottom has emulsified, gently lift the blender head to incorporate the remaining oil. Move it up and down a few times until everything is creamy and uniform, about 30–45 seconds total.
- Adjust to taste. Stir in a little more salt, lemon, or a pinch of sugar if you want a softer tang. If it’s too thick, whisk in a teaspoon of water to loosen it.
- If using a blender or food processor: Add egg, lemon, salt, and mustard first. Blend, then very slowly drizzle in the oil in a thin stream until thick. Patience is key here.