This homemade mayo comes together with just an egg, bright lemon juice, a splash of apple cider vinegar, and light olive oil, whipped into a thick, pale emulsion with an immersion blender. No dairy anywhere in this ingredient list, so it's an easy, reliable staple to keep stocked for sandwiches, dressings, or dolloping onto whatever needs a creamy finish. The dry mustard and sea salt round out the flavor with a little tang and depth, so it tastes far more complex than the short ingredient list suggests. Because you control the emulsion from start to finish, the texture turns out thick and glossy every time, with none of the gums or fillers found in jarred versions. It keeps in the fridge for about a week, which makes it a solid make-ahead condiment for a dairy free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Add the pasteurized egg, lemon juice, apple cider vinegar, dry mustard, and salt to a wide-mouth jar or tall blending cup. Pour the light olive oil on top — do not stir.
Place the immersion blender head all the way to the bottom of the jar, pressing it flat against the base. Blend on high without moving the blender for 10–15 seconds, until a thick, white emulsion forms at the bottom.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
