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Homemade mayonnaise in a weck jar.

Homemade Mayonnaise

A delicious and easy to make alternative to store-bought mayonnaise.
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Servings: 24


  • 1 cup vegetable oil
  • 1 large egg room temperature
  • ¼ teaspoon sea salt
  • 1 teaspoon white vinegar
  • 1 teaspoon dijon mustard
  • 1.5 teaspoons lemon juice


  • Place ingredients into a wide mouth mason jar.
  • Stick the immersion blender into the jar all the way to the bottom. Blend for about 10-20 seconds and then slowly lift the blender up and down until everything is blended and the mixture has become thick and emulsified. (About 1 minute)
  • Cover with lid and store in the refrigerator until ready to use, up to 3 days.


Serving: 1tablespoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 1mg