home made mayo in a mason jar 1


There's nothing quite like homemade mayo. Once you've tasted it, you'll never buy it again. This recipe is so easy and pretty much fool proof.
Course Dressing, Side Dish
Cuisine American, Australian
Keyword homemade mayo, mayonnaise
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 100kcal
Author Wendy Hodge, Wendy's Way to Health


  • 1 cup oil
  • 1 egg
  • juice of half a lemon
  • 1/4 tsp sea salt
  • black pepper, to taste

Optional extras

  • 1 clove garlic, finely chopped
  • 1 tbsp Dijon or seeded mustard


  • Add all of your ingredients to the jar and allow to settle for a minute or two, until your egg is at the bottom.
  • Insert a stick blender all the way to the bottom of the jar and start blending.
  • It should take about 20-30 seconds for the ingredients to be properly combined.
  • After about 20 seconds you can move the blender up and down to make sure that the oil is totally emulsified.
  • Store in the fridge in an airtight container and it will keep for a few days


I make the base recipe first and then when I'm happy that my mayo is nicely blended, I add the garlic and mustard and whiz for another 10 seconds or so.
I'm told that adding whey will not only make your mayo probiotic (meaning that it's good for your gut health) but will also make it last longer. 


Serving: 1person | Calories: 100kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 11.1g