Easy Homemade Mayo with Lemon and Garlic
Make creamy, flavorful homemade mayo with extra light olive oil, lemon juice, garlic, and mustard powder. It’s quick and easy using an immersion blender and comes together in minutes. This healthier, preservative-free alternative is perfect for sandwiches, dips, or salad dressings, with no added preservatives.
There’s something special about making homemade mayo from scratch, and this recipe takes it to the next level. With just a few simple, high-quality ingredients like extra light olive oil, fresh lemon juice, and a hint of garlic, you’ll have a creamy, flavorful mayo that elevates any dish. This recipe is a go-to in my kitchen for its unbeatable taste and texture—far better than anything store-bought. Plus, you get to control exactly what goes into it, ensuring it’s made with the cleanest ingredients.
Whether you’re spreading it on sandwiches, whisking it into dressings, or using it as a dip, this mayo comes together quickly with minimal effort and maximum reward. With my step-by-step method, you’ll have perfectly creamy mayo every time—no ice bath or tempering needed, just pure, smooth perfection in minutes.
Why You’ll Love This Easy Mayo Recipe
- Quick and easy: This homemade mayo comes together in under 5 minutes using just an immersion blender.
- Rich and flavorful: With the freshness of lemon juice and a hint of garlic, this mayo is packed with flavor.
- Customizable: You can easily adjust the salt, garlic, and lemon to your taste preferences.
- Better ingredients: Made with simple, pantry staples like extra light olive oil, white wine vinegar, and mustard powder.
Ingredients & Substitutions
Here is everything you need to make the best lemon garlic mayonnaise recipe:
Oil: Extra light olive oil works best, but you can use avocado oil or sunflower oil for a different flavor.
Egg: Must be room temperature for emulsification. No substitution for the egg here as it helps create the creamy texture.
White Wine Vinegar: You can substitute apple cider vinegar or lemon juice if you prefer.
Lemon Juice: Fresh lemon juice gives the best flavor, but bottled lemon juice works too.
Mustard Powder: If you don’t have mustard powder, use Dijon mustard for a slightly different taste.
Garlic Powder: Freshly minced garlic can be used if you prefer a stronger garlic flavor.
Salt: Adjust the salt to taste or use sea salt for a milder flavor.
How to Make My Mayonnaise
Step 1. Use an Immersion Blender
This method only works using an immersion blender or stick blender. You will also need a narrow cup that is slightly larger than the head of the immersion blender. The beaker that comes with most immersion blenders works great!
Step 2. Room Temperture Egg
It is critical that your egg is at room temperature for the emulsification to happen. You can either leave your egg out on the counter for several hours, or let it soak in a bowl of hot tap water for 5-10 minutes.
Step 3. Add The Ingredients
Add in the white wine vinegar, lemon juice (fresh or from a bottle), mustard powder, garlic powder and salt.
Step 4. Add the Oil
Gently pour in the oil so you don’t upset the eggs at the bottom. Let the oil sit for a minute or two for all the ingredients to settle at the bottom, with the oil floating to the top..
Step 5. Emulsification
Gently lower your immersion blender into the cup and rest it on the bottom. Turn on the blender to the highest power and hold it steady in the cup. Within 15-20 seconds, the mixture will turn white on the bottom of the beaker. As soon as the mixture is white around the bottom of the cup, begin to gently move the immersion blender up and down to incorporate all of the oil. As soon as all the oil is mixed, turn off the blender. You do not want to over-mix the mayo.
Step 6. Enjoy!
Store your mayo in an air-tight container in the fridge. It will thicken up a little more once it is cooled.
Expert Recipe Tips
Room temperature egg: This is crucial for getting the right texture in your mayo.
Don’t over-mix: Stop blending as soon as the oil is fully incorporated to avoid breaking the mayo.
Storage time: Homemade mayo lasts 1-2 weeks in the fridge, so make sure to label the container with the date.
Delicious Serving Suggestions
- On sandwiches: Spread it on gluten-free bread or your favorite wrap for an extra burst of flavor.
- As a dip: Perfect for dipping fries, veggies, or using as a creamy base for salad dressings.
- In potato salad: Use this mayo to make a creamy, tangy potato salad that’s far better than store-bought versions.
- As a sauce base: Mix with herbs or spices to create custom sauces for chicken, fish, or roasted veggies.
- For burgers: Add a spoonful to your burgers for a restaurant-style creamy kick.
Do you love homemade dressings? Check out more of my easy and nutritious dressing recipes:
Easy Homemade Mayo with Lemon and Garlic
Equipment
- 1 Immersion Blender with Beaker Cup https://amzn.to/3Zuw7cJ
Ingredients
- 1-1/4 cup oil (extra light olive oil is my fave)
- 1 egg must be room temperature
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- This method only works using an immersion blender or stick blender. You will also need a narrow cup that is slightly larger than the head of the immersion blender. The beaker that comes with most immersion blenders works great!
- It is critical that your egg is at room temperature for the emulsification to happen. You can either leave your egg out on the counter for several hours, or let it soak in a bowl of hot tap water for 5-10 minutes.
- Add in the white wine vinegar, lemon juice (fresh or from a bottle), mustard powder, garlic powder and salt.
- Gently pour in the oil so you don't upset the eggs at the bottom. Let the oil sit for a minute or two for all the ingredients to settle at the bottom, with the oil floating to the top.
- Gently lower your immersion blender into the cup and rest it on the bottom. Turn on the blender to the highest power and hold it steady in the cup. Within 15-20 seconds, the mixture will turn white on the bottom of the beaker. As soon as the mixture is white around the bottom of the cup, begin to gently move the immersion blender up and down to incorporate all of the oil. As soon as all the oil is mixed, turn off the blender. You do not want to over-mix the mayo.
- Store your mayo in an air-tight container in the fridge. It will thicken up a little more once it is cooled.
Video
Nutrition
Responses
Hi Linda, yes, it can. But you have to use a different technique of VERY slowly pouring in the oil while it’s mixing. I haven’t perfected that method yet 🙂 I recommend doing a search for ‘homemade mayo in an upright blender’ and then watch a few of the videos in the search results.
I really want to make your recipe, I get nervous eating uncooked eggs, all those years growing up with warnings about uncooked eggs I guess. How do I get over the hump? Thanks for all your wonderful recipes
DebbieHi Debbie, I understand your concern and I appreciate that you love my recipes! I just did a google search and here are a few suggestions that might help…Use pasteurized eggs: Pasteurized eggs are heated to kill any harmful bacteria, making them safer to consume uncooked.
Understand the science: The acidic ingredients (like lemon juice or vinegar) help to create a safe environment that inhibits bacterial growth. I hope this helps 🙂
How long with the Mayo last in the fridge. I made the Italian dressing, it was fantastic who I stored in the fridge or on the counter? And how long will that last?
Hi Jackie, I’m so glad you love the Italian dressing. I had some on my chicken salad last night 🙂 I have found the mayonnaise and dressing last about 10-14 days in the fridge in a glass airtight container. I don’t store them on the counter.
This turned out great! I never put mayonnaise on sandwiches. Now I will definitely be making your mayo recipe
to put on sandwiches. It makes me feel good because it is healthy.
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