Easy Homemade Mayo

Rich and velvety with just the right zip, this homemade mayo uses lemon juice, Dijon mustard, and a touch of white vinegar to brighten the flavor without overpowering it. It’s the kind of base that makes everything else taste better.

We only link to what we use – and what Bobby hasn’t exploded across the backsplash.

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Ingredients

3⁄4 Cup Light Olive Oil

1 Egg (Room temperature works best!)

2 Tsp Dijon Mustard

1 Tsp Lemon Juice

1⁄8 Tsp White Wine Vinegar

Pinch of Salt (to taste)

5 mins

Prep Time:

2 mins

Cook Time:

7 mins

Total Time:

Tags:

Keto

Servings:

Course:

Human

Human or Dog:

Published:

January 30, 2026

Instructions

1. Add all ingredients to a tall jar or container, ensuring that your immersion blender will reach all the way to the bottom.

Note: This is VERY important. Ideally, the jar or container you use will only be slightly larger than the head of the immersion blender, and the blender must be able to reach the bottom in order for the emulsification to work correctly. This recipe is easy but this step is key.

2. Turn the blender on. We typically use a medium-high speed. Count to 8 or 9 "Mississippi's" (or repeat "Bobby is the best" until it blends) and you will see the mayonnaise form like magic. Slowly raise the blender as it continues to emulsify.

Note: The mayo may look thinner than you are used to with store-bought mayo, but it should thicken up nicely in the fridge. Note: Bobby claims saying his name out loud makes it emulsify faster. We have no scientific evidence.

Notes/Variations

Notes:

None

Dog Commentary: