Making your own condiments can get addicting, but a lot of times also time-consuming. Homemade mayo always seemed to be one of the worst condiments to make because initial recipes called for a very slow painful drizzle in a blender, and only worked about 60% of the time before the emulsification process broke and gave you a soupy gross mess. And you could only use room temperature ingredients which took 30 additonal minutes to let warm up.
Not anymore.
This is by far the easiest way to make mayo I’ve ever seen, and I’ve been using it for YEARS. It takes me less than a minute to whip up once I have my ingredients together. No need to worry about waiting for room temperature, pouring, spooning, etc. This takes all of the headache out of making homemade mayo that you can enjoy.
Here’s how I do it!
Quick and Easy Nofuss Homemade Mayo Ingredients
- 1 and 1/4 cup light olive oil (or any light tasting oil)
- 1 egg
- 1 tbsp lemon juice (I love this brand
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- 1/2 tsp salt
- 1/2 tsp mustard powder (I prefer this – affiliate)
– affiliate)Quick and Easy Nofuss Homemade Mayo Preparation
- Put everything in a wide-mouth mason jar (I use these
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- Blend with an immersion blender (I use this one
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 – affiliate)That’s it! I blend it right in the jar, blend it, and put the lid on and I am DONE. This usually lasts 2-3 weeks in the fridge for us, but could probably last longer. It’s so good though that we never know how long it lasts because we consume it fairly quickly.
Here, watch for yourself (a newer video is coming):
Products I use in this Homemade Mayo Recipe:
