A zippy, fresh, lighter-tasting mayo you can whip up in minutes. Bright lemon, a little Dijon, and a creamy texture that holds up in sandwiches, salads, and dips.
By Matt Campbell
If regular mayo sometimes feels like it shows up wearing a winter coat, this one comes in a T-shirt. It’s lighter, brighter, and a little more playful, with lemon and Dijon doing the heavy lifting so you still get that classic creamy vibe.
The best part is you don’t need a culinary degree or a saintly amount of patience. If you can hold an immersion blender, you can make mayo. We’re going for zippy and fresh, with a texture that spreads like a dream and doesn’t taste flat.
Refrigerate: Store in a clean jar or airtight container for up to 3 to 4 days.
Keep it safe: Because this uses raw egg, use the freshest eggs you can find and keep the mayo cold. Don’t leave it at room temperature for more than 2 hours total, or 1 hour if it is above 90°F/32°C.
Stir before using: If it loosens slightly after a day, a quick stir brings it right back.
Do not freeze: Freezing can split the emulsion and you’ll end up with a sad, grainy situation.
Homemade mayo is made with raw egg, so there is some risk. Use very fresh eggs, keep everything refrigerated, and plan to finish it within 3 to 4 days to be conservative. If you are serving anyone pregnant, elderly, immunocompromised, or very young, consider using pasteurized eggs.
This version is “light” in two ways: the flavor is brighter and less oily-tasting, and the oil blend is on the milder side. It is not fat-free, and it is not meant to be significantly lower-calorie than classic mayo. It just tastes fresher and less heavy.
The most common culprits are a jar that is too wide, a blender head that did not fully cover the egg at the start, ingredients that were ice-cold, or (with a regular blender) oil that went in too fast. Use a tall jar, start with the blender head resting on the bottom so it fully covers the egg, and let the emulsion form before you move the blender.
You can, but strong extra-virgin olive oil can taste bitter once blended aggressively. If you want olive oil flavor, use light olive oil (refined and mild) or do a half-and-half blend with neutral oil.
Yes, but Dijon helps with flavor and stability. If you skip it, add a little extra lemon juice or vinegar for balance, and expect a slightly looser mayo.
I started making mayo at home for one simple reason: I wanted a sauce that tasted like it had a pulse. Store-bought mayo has its place, but sometimes it feels like background music. This version is what I make when I want my sandwich to taste like I actually tried, even if dinner is just rotisserie chicken and whatever bread is still soft.
It’s also my favorite “rescue move” for leftovers. A spoonful of this plus lemon zest turns plain chicken into a legit salad. Add garlic and it becomes a dip. Add hot sauce and suddenly fries are not just fries.
Optional add-ins: 1 small grated garlic clove, 1 to 2 teaspoons chopped herbs, 1 teaspoon honey, hot sauce or chipotle powder to taste.
Set up your jar. Add the egg, Dijon, lemon juice, vinegar, salt, and pepper to a tall blending jar. Let it sit for 30 seconds so everything settles at the bottom and the blender head can fully cover the egg. If your egg is fridge-cold, let it sit a few minutes so it is not icy.
Add the oil. Pour in the light olive oil and neutral oil. Do not stir.
Blend to emulsify. Place the immersion blender all the way at the bottom of the jar, covering the egg. Turn it on and hold it still for about 10 to 15 seconds. You should see a thick, pale column forming at the bottom.
Lift slowly. Once the emulsion starts climbing, slowly lift the blender up through the jar to pull the remaining oil into the mayo. Blend until smooth and thick, about 30 to 45 seconds total. Basically, you are done in under a minute of blending.
Taste and tweak. Add more lemon for extra zip, a pinch more salt if it tastes flat, or 1 to 2 teaspoons water if you want it looser for drizzling.
Store. Transfer to a clean jar, cover, and refrigerate. It thickens slightly as it chills.
If it breaks: Try this quick rescue first: add 1 teaspoon Dijon and 1 teaspoon water to a clean jar, then slowly blend the broken mayo into it until it comes back together. If that does not work, start with a fresh egg yolk in a clean jar and slowly blend the broken mayo into the yolk to re-emulsify.
