Homemade Mayonnaise: No fuss, 60 seconds
5 from 3 votes


A homemade mayo made with 100% real food ingredients. 

Course Condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 oz
Calories 268 kcal
Author Kristin Marr


  • 1 egg yolk
  • 1 lemon juiced, at room temperature
  • 3/4 cup avocado oil
  • salt to taste
  • black pepper to taste, (optional)
  • 1 TB fresh herbs optional chipotle spice, dijon mustard, minced garlic


  1. In a wide jar (I use this Weck Jar) or a mixing bowl, add all four (or more) ingredients. Using an immersion blender (where to buy), fitted with the blending wand (the attachment with the blender blade), blend the ingredients until the liquid resembles creamy mayo. The blade should touch the very bottom of the jar before you turn on the immersion blender. Blend from the bottom to the top, leaving the blender blade at the bottom of the jar for 45-50 seconds, then pulling the blender slowing through the mayo to the top of the jar (use an up and down motion after this for the last couple of seconds, if needed).

  2. Store in the fridge for up to 7 days.

Recipe Video

Recipe Notes

The “where to buy” links provide links to the actual products I use. As always, I recommend shopping around online and at local stores for the best prices and products you love. Find my favorite kitchen essentials, here.