Making mayonnaise at home is simple, fast and much better for you! This recipe is made with things you may already have in your kitchen and takes no more than 2 minutes. Yes, I am serious!

Once I looked at the ingredients in store bought mayonnaise, I thought there must be a better way to enjoy my favorite sandwich condiment without the harmful oils, artificial colours and preservatives. Guess what? THERE IS! I enjoy this recipe so much because:
- It uses regular REAL eggs, no freeze dried powdered eggs here!
- Takes a few minutes to make and can be easily stored for up to 3 weeks with store bought pasteurized eggs or for 1 week with farm fresh non pasteurized eggs.
- Uses good oils and fats such as avocado oil and olive oil instead of canola oil, soybean oil or other synthetic oils.
- Is easily made into any other yummy mayo based sauce by adding herbs or spices or chilis or anything you like to the blending process.
I store my mayonnaise in a simple mason jar in the fridge and it never remains longer in our house that a few days. It has become such a staple for us in sandwiches, in salad dressings and dips too!
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Mayonnaise Ingredients
- Egg: This is what makes your mayo creamy and have structure. We do use raw eggs in this recipe but use pasteurized eggs from our local farm. These are also primarily sold at your local grocery store.
- Avocado Oil: This is a light tasting oil that will not overpower the mayo. It has such good health benefits as well and is a naturally derived oil, unlike canola oil and synthetic oils that use gases to create.
- Olive Oil: I like adding a bit of olive oil to the mix because of its more robust flavour and further health and skin benefits.
- White Wine Vinegar: You can substitute this with a basic white vinegar or even a red wine vinegar BUT I do love the tanginess a white wine vinegar brings to this mayo.
- Mustard Powder: In many mayonnaise recipes I see people use normal mustard, BUT I like the subtle flavour of a mustard powder instead of something very vinegar forward. We are already adding our own vinegar goodness anyways!
- Sea Salt: Sea salt is a must for your body to function and for your mayo to explode with taste!
- Lemon/Lime Juice: This helps preserve the mayonnaise and give good tang and flavour to our favorite condiment.
Room temperature eggs work best for this recipe! If are like me and keep your eggs in the fridge, simply remove them from there and place the eggs in a bowl of warm (not hot!) water for a few minutes before using.
How To Make Homemade Mayonnaise From Scratch
This just takes a few minutes, so no need to prep anything in advance!

STEP 1: GRAB YOUR TOOLS
Grab your hand blender and jar or blender. I personally love using a wide mouth mason jar with my hand blender because I can make the mayo, and put the lid on and place it right into the fridge. Less dishes to clean!
STEP 2: MAKE THE MAYO
Place your whole egg and an extra egg yolk into the jar or blender. Slowly pour your oils on not to ensure you are not mixing them up with the egg. The separation at first is key for that whipped texture. Start blending the egg slowly in high pulses and then blend the oil in once the egg appears very white and creamy.
STEP 3: STORE
Add in your remaining ingredients and give it one last blend. Store in the fridge and enjoy immediately!
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How To Store
Keep your mayonnaise in an airtight container, such as a mason jar, in the fridge. If your eggs are pasteurized, the mayonnaise will keep for up to 3 weeks. If non pasteurized eggs were used, it will keep for 1 week.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

2 Minute Mayonnaise
Ingredients
- 1 Large Egg
- 1 Large Yolk
- ยพ Cup Avocado Oil
- ยผ Cup Olive Oil
- 1 Tablespoon White Wine Vinegar
- ยฝ Teaspoon Mustard Powder
- ยฝ Teaspoon Sea Salt
- 1 Tablespoon Lemon or Lime Juice
Instructions
- In a large cup or wide mouth jar or hand blender cup, crack your egg and egg yolk. Slowly pour over your eggs the oils to ensure you are not mixing the egg and oils via a harsh pour. We need these to stay separate for proper emulsion.
- Grab your hand blender, place it in the bottom of the container and start pulsing the blender on high until you start seeing the egg get whipped and become creamy in colour. Now continue with a full blend pulling the hand blender up and down to get all the oils and emulsify the entire mixture.
- Now add in your vinegar, mustard powder, sea salt and juice. Blend once more until everything is incorporated. Add more salt if needed!
- Store in an airtight jar for 2 weeks in the fridge.
love it. and so easy to make xx
thank you sarah xx
Too good! Such a good recipe!! Thx Sarah from Germany! Really love your channel!