Forget the store-bought squeeze bottle. Once you taste homemade mayo, there’s no turning back.
It’s rich, creamy, and made with real food ingredients, no weird preservatives, no added sugar, and way more flavor. You can whip it up with a blender, food processor, or stick blender in under a minute, and it keeps beautifully in the fridge.
Whether you’re slathering it on sourdough sandwiches, mixing up your own dressings, or folding it into potato salad, this mayo gives everything that fresh homemade yumminess!
Why You’ll Love This Mayo
- ✔️ 100% from-scratch
- ✔️ Takes 1 minute or less
- ✔️ Clean ingredients — no junk
- ✔️ Uses your farm-fresh eggs!
- ✔️ Flavor you can actually taste
Ingredients You’ll Need
- 1 egg (room temp)
- 1 cup light neutral oil (avocado, sunflower, or light olive oil — not extra virgin)
- 1 tbsp lemon juice or vinegar
- ½ tsp salt
- Optional: ½ tsp mustard, pinch of garlic, dash of honey
Use the freshest eggs you’ve got this recipe uses raw egg, so clean-handling and trusted eggs are key.
Best Tools for the Job
- Immersion blender (my favorite for no-fail mayo!)
- Blender or food processor
- Tall mason jar or narrow container for immersion blending
How to Make Homemade Mayo
Immersion Blender Method (1-Minute Mayo):
- Add egg, oil, lemon juice, salt, and any extras to a narrow mason jar.
- Place immersion blender at the bottom of the jar.
- Blend without moving for 15–20 seconds until thick.
- Slowly lift the blender to mix in oil and fully emulsify.
Done. It’s that easy.
Blender/Food Processor Method
- Add egg, lemon juice, salt, and optional mustard to blender.
- With blender running on low, slowly drizzle in oil until thick and emulsified.
- Scrape down sides and blend again briefly. Done!
Flavor Variations & Uses
| Add This | Flavor Profile |
| Garlic + lemon | Aioli vibes |
| Honey + Dijon | Sweet + tangy sandwich mayo |
| Chipotle or smoked paprika | Spicy + smoky |
| Dill + chives | Fresh herb garden twist |
| Greek yogurt | Lightens it up |
Ways to use it
- Sandwiches & burgers
- Chicken salad or egg salad
- Ranch base or dressing mix
- Pasta + potato salad
- Homemade dipping sauces
How to Store
- Store in a sealed jar in the fridge for up to 7 days
- Always use clean utensils to scoop
- Label with the date if you’re prepping in bulk!
Did you make this recipe? We’d love to see!
Tag @homesteadwildflower on Instagram! #homesteadwildflower
#homemademayo #fromscratchpantry #farmfresheggs #homesteadcooking