Yield: 4
Prep Time: 5 minutes
Additional Time: 5 minutes
Total Time: 10 minutes

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!


  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 225 ml avocado oil or light olive oil
  • 2 tsp white wine vinegar or lemon juice


  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
  3. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.



Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.

Homemade mayo keeps about 5 days in the refrigerator.

As a child, I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices, and acid. You will not need more egg yolks if you keep the oil under a liter... and that's a lot of mayo!

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