A big part of many recipes we come across or think up call for homemade mayonnaise.  Once upon a time, I would buy it at the store and Heather actually thought it was gross—homemade or not. Now, we both shudder when reading the labels but Heather has come to enjoy our homemade stuff.  This is definitely not the first recipe for homemade mayonnaise out there; but we’ve been playing with this for a few months, and are finally happy enough with the results to share with you.

The best part of this recipe is that it only takes about 10 minutes to make from start to finish.  It will keep for a few weeks, and is a great condiment to have in the house for all kinds of fun recipes.  It’s a perfect binder for crab cakes and a great base for creamy salad dressings, vegetable dips, and more.

1 egg
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp dijon mustard (we love Koop’s)
2/3 C avocado oil
1/3 C olive oil



In a small bowl, prepare your egg, salt, pepper, lemon juice, and mustard.


Pour into the base of the blender, and prepare a 2 cup measuring cup with the mixture of avocado and olive oil.  Other oils will work as well, but will change the flavor slightly.


Put the blender on a whipping setting (on low) and slowly pour the oil into the blender.  We use the end of a spoon to make sure there is a slow and steady pour.  It takes me around 60 seconds to add in all the oil.

If the last bit of oil isn’t emulsifying with the rest, turn blender to high and lightly agitate the top of the mixture to help fold in the oil.


Place into a container, and you’re all set.  This is a fast and easy way to prepare mayonnaise to have in the house.


The bonus is that this will come in handy for this week’s upcoming recipe.  Be sure to have the refrigerator prepped with your homemade mayonnaise!


  1. This did not work for me 😦 It’s super thin and tastes like oil, not mayo. I followed the instructions to the letter and it even took me more than a minute to stream in the oil. Triple checked my measurements too. Could it be the whole egg that did this? Most recipes I’ve come across use only egg yolk. Bummed to have wasted all these ingredients.


    1. Hi Colleen, I’m really sorry to hear that this didn’t work out for you! 😦

      It sounds like the mayo may not have fully emulsified. The full egg may have had a small role in that, but my gut tells me it may have been the speed of your food processor/blender as well as they specific type of oil used (even certain brands have more or less flavor).

      Occasionally we add an additional egg yolk to the mixture and still get a thick mayo, so I don’t think it was too much egg. This has been our go-to recipe for over a year, and we’ve never had this issue. Sorry again. That’s totally a bummer!


      1. Brent, thanks for the speedy reply with some input. I agree it may have been the blender speed. I guess results will vary depending on what unit you have. I consulted my blender manual and recipe book as well, for more insight and lo and behold there is a recipe in there for mayo. It never occurred to me to look there as we have so many food intolerances I usually ignore my appliance recipe guides and cookbooks. It gave me a good idea of how to proceed with my particular blender to make mayo. Will attempt again with your recipe, and will try avocado oil only for neutral flavor – thanks a lot!


  2. OMG – you just helped me make my first homemade mayonnaise!!!!!!!!!!!!!!! I tried once before but I failed with the recipe I had. I made this as written in my vitamix on speed 1 and it came out absolutely perfect!!!!!!!!!!!!!!! LOVE IT!


  3. Is there an alternative to the dijon mustard? There are ingredients in mustard that I cannot have.


    1. You could also potentially just use mustard seed. What is it in dijon mustard that you have an allergy to? Quality dijon should just consist of mustard seed, white wine/vinegar, and maybe oil.


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