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  • Writer's pictureAdrienne Beaupré, Holistic Nutrition Consultant

Homemade Mayonnaise Recipe

Homemade Mayonnaise
Homemade Mayonnaise

Whether as sandwich spread, in a tuna, egg or chicken salad, as the base of a dip, or any of its other usages, mayonnaise is a staple condiment in most kitchens. Most store-bought options are made up of yucky ingredients. Canola oil? Soybean oil? No, thanks. Did you know many mayonnaises sold in grocery stores contain added sugar, preservatives and other unnecessary additives?

One of the best ways to control an ingredient list, is to make it on your own. Here's an easy recipe for homemade mayonnaise from Downshiftology. It has already been client tested and approved! Not only are the ingredients better than commercially sold ones, but those who have tried this recipe out agree it tastes better as well and delight in the creaminess of it. We hope you enjoy it too!

Easy Homemade Mayonnaise - Downshiftology
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  • 1 whole egg

  • ½ tbsp lemon juice

  • 1 tsp white wine vinegar

  • ¼ tsp Dijon mustard

  • ¼ tsp sea salt

  • 1 cup avocado oil or light-flavored olive oil

Instructions - Immersion Blender

  • Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

  • Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

  • Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

  • Stir the mayonnaise and place in an airtight storage container in the refrigerator.

Instructions - Hand Wisk or Hand Mixer

  • Place the egg yolks, Dijon mustard, salt, pepper and vinegar in a medium bowl. Whisk them together until they're smooth.

  • Add the oil slowly, while continuously beating the mixture on medium speed or whisking constantly — add just a tablespoon at a time. Wait for the the oil to be completely mixed with the yolk each time time before adding more oil.

  • Once thick and mayo-like, you can add the oil a little more quickly until all of the oil is incorporated. Beat in the rest of vinegar or lemon juice, taste the mayo and add more salt if needed.

Don't worry, broken mayo can be repaired!

If at any point, the mayo "breaks" or "splits" (the oil separates out), you can fix it. In a clean bowl, start with a fresh (room temperature) egg yolk, then beat the broken mixture a tablespoon at a time into the egg yolk. Smooth and easy!


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