Home Made Mayonnaise

For this recipe you will need a stick blender. 

Course * All Courses, Sauces & Dressings
Cuisine * All Recipes, 30 Day Reset, 30 Day Reset - Vegetarian, Ketogenic Diet
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes


  • 1 egg room temperature is best
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 2 pinches salt big pinches
  • 1 cup olive oil


  1. In a large tall glass crack the whole egg trying to keep the yolk intact. If the yolk breaks, this is ok too. 

  2. Add mustard, lemon juice, and salt - THEN add 1 cup of olive oil. Be careful not to break the yolk. If it's broken, this should work anyway, so don't worry. 

  3. Put the stick blender in the container over the yolk and hold firmly on the bottom. 

  4. With the stick blender held firmly on the bottom, turn it on. You should start to see the ingredients turn a white mayo colour. 

  5. Very slowly pull the stick blender up and move it side to side, making sure all ingredients are well blended together forming a nice thick mayo.

  6. While this does not taste like the supermarket mayo, it's pretty yummy and can be a base sauce for you to add/blend other ingredients such as roasted capsicum, herbs, spices, avocado, wasabi, chilli - get creative and try a few different ingredients in this recipe.