Healthy Mayonnaise Recipe
This healthy mayonnaise recipe is a nutritious alternative to store-bought mayo. Made with wholesome ingredients like olive oil and egg, it's rich in healthy fats, free from preservatives, and perfect for those seeking a clean, homemade spread. Ideal for sandwiches, salads, or dips, it takes just 5 minutes to prepare and tastes better than store-bought versions.
Equipment
- Immersion blender or regular blender
- Measuring spoons and cups
- Mixing jar or tall container (if using immersion blender)
- Spatula
- Airtight container (for storage)
Ingredients
- 1 large egg room temperature
- 1 cup light olive oil or avocado oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon Dijon mustard optional for flavor
- 1/4 teaspoon sea salt
- Optional: pinch of garlic powder or black pepper
Instructions
- Prepare the container: In a tall mixing jar or blender jar, crack the egg first. Add vinegar or lemon juice, mustard (if using), and salt.
- Add oil: Pour the oil on top—do not stir.
- Blend:
- If using an immersion blender, place it at the bottom of the jar, then turn it on and blend without moving for about 20 seconds until the mixture begins to emulsify. Slowly move the blender upward to mix completely.
- If using a regular blender, blend on low and slowly drizzle in the oil until the mixture thickens.
- Taste and adjust: Add seasoning as needed.
- Store: Transfer to a clean jar and refrigerate.
Notes
Use room temperature eggs for best results.
Store in the refrigerator for up to 1 week.
For a vegan version, replace the egg with aquafaba (chickpea brine) and increase the blending time.
For flavored mayo, add herbs, garlic, or spices to customize it.