2-Minute Homemade Mayo
Thick, creamy mayonnaise made with an immersion blender and avocado oil in about two minutes — and it’s nearly foolproof once you know the trick.
Nutrition per serving
1 tbsp- Net carbs
- 0.1g
- Calories
- 103kcal
- Protein
- 0.3g
- Fat
- 11g
- Total carbs
- 0.1 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Tartar sauce: Chopped dill pickles, capers and fresh dill folded into the mayo. Bottled tartar sauce gets its carbs from sweet relish; this version has almost none.
- Fold the pickles, capers and dill into the finished mayo with an extra squeeze of lemon. Chill 30 minutes before serving with fish or crab cakes. Like the mayo, it keeps up to 4 days.
Spicy sriracha mayo: The creamy, spicy sauce from sushi bars, made by whisking sriracha and a little toasted sesame oil into the homemade mayo.
- Whisk the sriracha and sesame oil into the finished mayo, adding more sriracha to taste. Drizzle over poke bowls, burgers or coconut shrimp.
- Also add
- Also add
Estimated cost $4.64 for 20 servings ($0.23 each) · how we estimate
Instructions
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Put the egg, lemon juice, mustard and salt in a wide-mouth jar just slightly wider than the head of your immersion blender. Pour the oil on top and let it settle for about 15 seconds.
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Set the blender head flat against the bottom of the jar, switch it on high and hold it still for 10–15 seconds while thick white mayo forms beneath the oil.
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Once most of the jar has turned creamy, slowly tilt and lift the blender to pull in the remaining oil, about 15 seconds more.
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Taste and adjust with more salt or a squeeze of lemon. Transfer to a clean jar and refrigerate.
Tips for success
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The egg stays raw, so use a pasteurized egg — and have everything at room temperature; cold ingredients are the main reason mayo refuses to emulsify. - Avoid using all extra-virgin olive oil: high-speed blending makes it taste bitter. Avocado or light olive oil keeps the flavor clean.
- Variations: stir in chopped dill pickle, capers, dill and lemon for tartar sauce, or extra Dijon plus a little allulose for a honey-mustard-style dip. Use it in deviled eggs and egg salad.
Nice to have, not needed
- An immersion blender and a jar it just fits make this nearly foolproof — a whisk works too if you add the oil drop by drop at first.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Write the date on the jar: mayo made with a raw (pasteurized) egg keeps only 4 days, and it doesn’t freeze.
Refrigerate in a sealed jar up to 4 days (it’s made with a raw egg). Don’t freeze it.
Variations
2 variations, each with its own ingredients and macrosTartar sauce
FlavorChopped dill pickles, capers and fresh dill folded into the mayo. Bottled tartar sauce gets its carbs from sweet relish; this version has almost none.
- + ½ cup dill pickles
- + 2 tbsp capers
- + 2 tbsp fresh dill
0.1 g net · 104 kcal · 0.4 g protein · 12 g fat · ≈$0.30 per serving (same net carbs as the original)
Spicy sriracha mayo
FlavorThe creamy, spicy sauce from sushi bars, made by whisking sriracha and a little toasted sesame oil into the homemade mayo.
- + ¼ cup sriracha
- + 1 tsp toasted sesame oil
0.7 g net · 109 kcal · 0.4 g protein · 12 g fat · ≈$0.27 per serving (+0.6 g net carbs vs the original)
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