Fresh Mayonnaise


Fresh Mayonnaise

After doing research on mayonnaise in the local market, I knew I needed to come up with a healthier solution. Even those that touted health on the label were far from healthy.  Who knew only takes 5 minutes to make fresh mayonnaise. Check out this easy to do mayo—you won’t be sorry!

  • Author: Adapted from J. Kenji Lopez-Alt /
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: 12 / 1 oz. portions


1 whole egg

1 Tbsp. lemon juice – (juice from about ½ lemon)

1 tsp. Dijon mustard

1 cup avocado oil

Kosher salt

Black pepper


Place egg, lemon juice, and mustard in the bottom of a cup or jar that just fits the head of your immersion blender. This is vital!  I use a Kerr brand jar as it has a wide mouth and my immersion blender fits perfectly. The circumference of the jar must be just slightly larger than the head of your handheld blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.

Pour the avocado oil into the jar and let settle for about 15 seconds, do not stir. Next, place the head of the immersion blender at the bottom of the cup and turn it on high speed.  Do not pulse or move the head.  As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Do not over blend. Season with salt & pepper as desired. Store in a sealed container for up to 2 weeks in the refrigerator.


“I did try this with extra virgin olive oil but it was a little strong tasting. We definitely preferred the avocado oil. Just avoid the PUFA oils, which are far from healthy, no matter what the label says!” – Avie Rosacci


  • Serving Size: 1 oz.
  • Fat: 18.6 grams
  • Saturated Fat: 168 grams
  • Carbohydrates: .2 grams
  • Protein: .5 grams