Homemade Mayo

Three jars of different types of body butters on a table.

Homemade Mayo

Servings 1 Cup


  • 1 egg, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon champagne or white wine vinegar
  • teaspoon fresh lemon juice, plus more to taste
  • ½ teaspoon kosher salt, plus more to taste
  • ¾ cup light neutral oil, avocado, canola, grapeseed or safflower- I usually use grapeseed which is pretty affordable at Trader Joe’s


  • In a jar or tall narrow measuring cup, combine the egg, mustard, vinegar, 1½ teaspoon of lemon juice, and salt. Using an immersion blender (I prefer this over a blender or food processor), quickly blend to combine ingredients. Very slowly, stream in oil, a few drops at a time, until the mixture is completely emulsified.
  • Once you have a mayo like consistency, taste and adjust the seasoning with more lemon juice or salt if desired. Store in an air-tight container in the fridge for up to one week.


To make Garlic Mayo, combine the homemade mayo with ½ teaspoon garlic paste, fresh lemon juice and a pinch of salt.
To make Sweet and Spicy Mayo, combine 1½ teaspoons of sweet chili sauce, 1 teaspoon sriracha, and ½ teaspoon fresh lemon juice.