This easy homemade mayonnaise recipe comes together in a pinch and is so much healthier for you than what you buy from the store! It uses only three ingredients – egg, olive oil, and apple cider vinegar – all of which you probably already have in your kitchen! I use this every time I make my favorite chicken salad, my creamy chicken pasta salad, and even as a base for my easy homemade pesto! Of course it spreads well onto sandwiches, too! Once you learn this recipe, you’ll never want to buy mayo from the store again – it tastes so much better!
Why You’ll Love This Homemade Mayonnaise Recipe
It’s actually healthy for you – Unlike store bought mayonnaise, this homemade mayo is actually healthy for you! I’d say the protein in the egg and the good fat in the olive oil are a plus!
Uses common ingredients – This recipe only calls for three ingredients: egg, olive oil (or avocado oil if you’d prefer), and a splash of apple cider vinegar.
It’s more cost effective – You can buy mayonnaise without seed oils at the store if you are willing to pay a high price! Especially when you buy your olive oil in bulk, this recipes comes together at a fraction of the price you’d pay at the store.
Ingredients
Egg – You’ll make a good amount of mayonnaise with just one egg. This emulsifies with the olive oil, making a creamy, spreadable mayo! Because this recipe uses raw egg, I like to use quality eggs that I’m more confident in!
Olive oil or avocado oil – I always use olive oil when making homemade mayo, but if you like avocado oil you can use that too! Please note – I’ve switched to using a light olive oil to make the mayo more mild tasting. Regular extra virgin olive oil certainly adds that “robust” flavor that often is on the label! Just something to keep in mind!
Apple cider vinegar – I just use a splash to add a little extra flavor! Plus it helps keep the egg and olive oil stabilize. Lemon juice can be substituted.
How to Make Homemade Mayonnaise
Step 1 – Add one egg, one cup of olive oil, and a splash of apple cider vinegar to a glass jar (make sure immersion blender head can fit!).
Step 2 – Put immersion blender on top of egg at the bottom of the jar and begin blending as egg and olive oil emulsify. Once emulsification has started, move the blender through the remaining olive oil until all oil is mixed in.
Step 3 – Use immediately, or store in fridge for up to 3 days.
If you make this recipe and enjoy it, please give it 5 stars! Tag me on Instagram @thehappeningsofhome!
Easy Homemade Mayonnaise Recipe
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy1
cup5
minutes5
minutesThis easy homemade mayonnaise recipe is so simple and uses staples that you’ll already have in your kitchen! Spreads nicely onto sandwiches and is great for making chicken salad or as a base for creamy salad dressings.
Keep the screen of your device on
Ingredients
1 egg
1 cup olive oil (I recommend light olive oil for a milder taste – you can also used avocado oil)
Splash of apple cider vinegar (or about a tsp of lemon juice)
- Special Tools and Equipment
Immersion blender
Directions
- Add one egg, one cup of olive oil, and splash of apple cider vinegar to a glass jar (make sure immersion blender head can fit inside of whatever jar you use).
- Put immersion blender on top of egg at the bottom of the jar and begin blending as egg and olive oil emulsify. Once emulsification has started, move the blender through the remaining olive oil until all oil is mixed in.
- Use immediately, or store in fridge for up to 3 days.
Notes
- The first time I tried making homemade mayo, I tried to “blend” everything too quickly and my ingredients didn’t emulsify! To avoid this mistake, place the immersion blender on top of the egg at the bottom of the jar and hold it there a few seconds when beginning to blend. After that, you can lift up the blender and work it through the rest of the oil and it should emulsify fine!
