This 5-minute mayo is the bomb. It delivers the healthy benefits of extra-virgin olive oil, grapeseed oil and MCT oil in a creamy, homemade mayonnaise that store-bought versions can’t match.
This recipe started as a kitchen experiment. I attempted a different mayo variation but it didn’t work out, so I improvised with the oils I had on hand. The result was a rich, smooth mayonnaise that came together in minutes and kept well for short-term use.
Because I ran out of both olive oil and grapeseed oil, I added MCT oil to finish the jar. Mixing oils this way is practical and budget-friendly—using a blend gives you healthful fats without relying entirely on one expensive oil. MCT oil has become a popular choice for those following low-carb, keto or Trim Healthy Mama-style eating, but you can omit it or substitute another neutral oil if you prefer.
One of the best things about making your own condiments is control: homemade mayo contains no fillers, unnecessary preservatives or added sugars. You decide the ingredients, so the flavor and nutrition are clean and customizable.
This 5-minute mayo is especially handy for camping or short trips because it makes a small amount that’s easy to use up within a few days. It stores compactly, requires only basic equipment and pairs perfectly with sandwiches, salads, dips and more.
I prefer using an immersion (stick) blender and a wide-mouth Mason jar to make this mayo—less mess and you can blend and store in the same container. It takes very little effort and cleanup.
My grandmother taught me to make mayonnaise when I was a child, so it’s a comfort food for me. I use it everywhere: as a dip for fries, on burgers, in meatloaf, or blended with Greek yogurt as a coating for chicken before baking or frying.
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/4 cup grapeseed oil
- 1/4 cup MCT oil (or substitute another neutral oil)
- Place the egg into a 2-cup wide-mouth Mason jar. Add the oils on top of the egg.
- Insert an immersion blender all the way to the bottom of the jar and blend without moving the blender for about 20–30 seconds until emulsion forms. Slowly lift the blender while continuing to blend for an even texture.
- Transfer to a sealed container if desired and refrigerate. Use within 1–2 weeks.
I organize recipes on Pinterest and use it to save ideas; if you use Pinterest, you can pin this recipe to your favorite board.
Tips and variations: use a pasteurized egg if you prefer a lower food-safety risk; add a teaspoon of Dijon mustard or a splash of lemon juice for extra flavor and stability; or experiment with different oil ratios to suit your taste. This basic technique creates a creamy, stable mayonnaise every time when using an immersion blender and a narrow jar.