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Homemade Mayo Recipe
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Money-saving Homemade Mayo in 33 Seconds

This homemade mayo is the perfect choice when you need a quick dressing for a salad. It is incredibly tasty, doesn’t contain any additive and, most important, is ready in 30 seconds.
Prep Time5 mins
Course: Dressing
Cuisine: American
Keyword: Homemade, Mayo
Calories: 113kcal


  • immersion blender
  • tall container


Ingredients (makes 1 cup)

  • 0.9 cup sunflower oil, cold from the fridge
  • 1 egg, cold from the fridge
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • ¼ tsp salt

Vegan Homemade Mayonnaise Recipe

Ingredients (makes 1.5 cup)

  • 3 tbdp aquafaba
  • 1 cup avocado oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp salt


Direction (makes 1 cup)

  • Make sure you keep the oil and egg in the fridge for at least one hour before you start to work.
    Homemade Mayo Ingredients
  • Gather all the ingredients and place them in a tall and narrow bowl (you may use the container that comes together with the immersion blender). Follow this exact order: egg, oil, lemon juice, salt, mustard. When placing the egg on the bottom of the container, please be careful not to break the yolk.
  • Insert the hand blender all way down to the bottom. Aim for the yolk so the blades will hit it.
  • Set to the highest speed and turn on the blender. Keep it still for the first 10 seconds. Otherwise your will blow away your chances for getting your mayo fluffy.
  • You will notice that the mixture will start to emulsify and look like the mayonnaise you know. It is time to slowly (very slowly) move the blender up and down to incorporate all the oil that lies on the surface of the egg mixture.
  • This is it! The mayo is ready to be served. You don’t need to do anything else than to remove it from the container and transfer to a clean jar.

Direction (makes 1.5 cup)

  • Place the aquafaba, mustard, vinegar and salt in the tall container. Add the oil. Set aside for 10-15 seconds so that the oil and liquid will separate completely.
  • Take the blender inside and push it down until it reaches the bottom of the bowl.
  • Turn it on and don’t move at all for the first 20 seconds. This step is a bit different from the previous recipe. In a moment, you will be able to see how the oil starts to emulsify and the mixture transforms into the well-known creamy and white mayo. This concoction will start to make its way to the top of the jar.
  • You can now slowly move the blender up and down so that the oil will be evenly incorporated.
  • Transfer the vegan low calorie mayo to a clean jar and cover with a lid. It will keep up in the fridge for up to a few weeks.


  • Just make sure you enjoy it!


Calories: 113kcal | Fat: 12.6g