How to Make Easier and Healthier Homemade Mayo

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Easier and healthier homemade mayo is a game-changer for your kitchen! Skip the store-bought jars loaded with unhealthy oils and additives—this simple recipe lets you whip up fresh, creamy mayo with just a few wholesome ingredients, perfectly customized to your taste.

I created this easy and healthier homemade mayo recipe because I wanted a cleaner, more nourishing option for my family. Store-bought mayonnaise often comes with a long list of preservatives and oils I try to avoid, so creating a homemade version felt like a natural choice. It’s not only quick and simple to make but also a satisfying way to take control of what goes into our meals.

Why You’ll Love This Recipe

Clean Ingredients: Skip preservatives and unhealthy oils with this mayo that is made from fresh, wholesome ingredients.
Cost-Effective: The better quality mayo at the store is expensive. This one is much more cost-effective.
Unmatched Freshness: Experience a rich, creamy texture and flavor that elevates any dish.
Fully Customizable: Tailor the flavor to your taste with herbs, spices, or other add-ins.

Ingredients Breakdown

Egg: The egg is the base of the mayo- it provides the richness and helps emulsify the oil. Make sure your egg is room-temperature and as fresh as possible!
Lemon Juice: Adds a tangy flavor and stabilizes the mayo.
Dijon Mustard: This adds a subtle sharpness, helps emulsify the mayo and makes the flavor even better.
Salt: Elevates the flavor of your mayo and you can adjust to your liking.
Avocado Oil or Light Olive Oil: These are healthier oils and have a neutral flavor profile.

Tools

A tall, narrow container
Immersion Blender or Food Processor
Spatula

How to Make Easier and Healthier Mayo

Please see the recipe card at the bottom of this post for the full recipe details.

Avocado oil, salt, lemon juice, dijon mustard and egg in a glass mason jar

1. Combine Ingredients
Add the oil to your tall container. Crack the egg into the container. Ensure it’s at room temperature for better emulsification. Add the lemon juice, Dijon mustard, and salt.

ingredients in a mason jar with an immersion blender ready to blend

2. Blend the Ingredients
Place the immersion blender at the bottom of the container, making sure it’s in contact with the egg. Blend on high for about 10-15 seconds, keeping the blender steady at the bottom. As the mixture emulsifies, you’ll see the mayo beginning to form.

mayo blended in a mason jar with an immersion blender

3. Continue to Thicken
Gradually move the blender upward as the mayo thickens, continuing to blend until all the oil is incorporated and the mayo is smooth and creamy.

mayo in a mason jar in a silver spoon ready to use

4. Taste and Adjust
Once your mayo has reached the desired consistency, taste it. Adjust the seasoning with more salt, lemon juice, or mustard if needed. Blend briefly to mix in any adjustments.

Recipe Tips

Use fresh, high-quality ingredients for the best flavor and a smooth, creamy texture.

Bring your egg to room temperature before blending — this helps the mayo emulsify properly.

Blend carefully: If using an immersion blender, start at the bottom of the jar and blend well before slowly lifting upward.

If the mayo doesn’t thicken, add another egg yolk and blend again until creamy.

How to Store

Store in an airtight container or glass jar in the refrigerator. Keep refrigerated for up to 5–7 days for best freshness.

Serving Suggestions

Spread on sandwiches, burgers, or wraps for a creamy, flavorful boost.
Use as a dip for fries, sweet potato wedges, or roasted veggies.
Serve alongside chicken tenders, wings, or grilled meats.
Stir into chicken salad, tuna salad, or egg salad.
Drizzle over grain bowls or roasted potatoes.
Use as a base for aioli or flavored mayo (garlic, herbs, or spices).

overhead view of mayo in a white bowl on a cutting board with lemon slices and eggs next to it in a white dish with a pink and white towel

Frequently Asked Questions

Homemade mayo typically lasts up to 1 week when stored in an airtight container in the refrigerator. Be sure to use fresh eggs and keep it chilled.

Yes, but use light-tasting olive oil for a milder flavor. Extra virgin olive oil can be too strong and overpower the mayo

Homemade mayo is safe if made with fresh, high-quality ingredients and stored properly. If concerned about raw eggs, use pasteurized eggs.

Yes! Add garlic for aioli, fresh herbs for a burst of flavor, or spices like smoked paprika or curry powder to customize your mayo.

More Kitchen Staples You’ll Love

Equipment

immersion blender

Ingredients

1 cup avocado oil or light olive oil
1 egg room temperature
1 tsp lemon juice
1/2 tsp Dijon mustard
1/4 tsp salt

Instructions

In a tall jar or bowl, add the oil, egg, lemon juice, Dijon mustard, and salt.
Insert an immersion blender into the jar, placing it at the bottom, ensuring the egg is covered. Turn it on and blend without moving it for 10-15 seconds until the mixture begins to emulsify.
Slowly lift and tilt the blender to incorporate the remaining oil until the mayo is thick and creamy.
Taste your mayo and add more salt or lemon juice, if needed, for your desired flavor.

Notes

Store in an airtight container in the refrigerator for up to 1 week.
Use fresh, high-quality eggs for the best results.
Ensure your ingredients are at room temperature for proper emulsification.
Customize your mayo by adding garlic, herbs, or spices for unique flavors!

Did you make this recipe?

I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!

Tag @simplychelseahome on Insta