3 Easy Recipes for DIY Mayo

A jar of mayonnaise is always a trusty condiment for tuna sandwiches, dressings, and dips, but did you know homemade mayo is a snap to whip up yourself? In this latest Prep School installment, Chef Megan Mitchell delivers an easy DIY mayo recipe as well as two flavor variations to really enhance your spread. “When you make your own mayo you get to control your own ingredients, you know where they come from, and the flavor tastes so much better. Once you make homemade mayo, you won’t want to go back,” she says.

Master Mayo Recipe

If you keep a stocked pantry, this base recipe for olive oil mayonnaise is easy to whip up on the fly. Plus, it’s keto, paleo, and Whole30-ready so you can use it in a range of dishes without compromising your diet.

Yield: 1 cup
Active Time: 5 minutes

Ingredients

1 large egg yolk
1 teaspoon lemon juice
1 teaspoon Thrive Market Organic White Wine Vinegar
1 teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon kosher salt
¾ cup Thrive Market Organic Extra Virgin Olive Oil

Instructions

Add all ingredients except oil to a small food processor and blend until a smooth bright yellow sauce has formed. With the motor running slowly, add the oil in a steady stream; this ensures the sauce emulsifies and doesn’t break. Once all of the oil has been added, the sauce should be thick, creamy, and a pale yellow color. Taste for seasoning.

Sriracha Garlic Mayo

Add a little spice to your life with a squirt of sriracha and a clove of raw garlic. This pale orange spread is just the thing to make your sandwiches and wraps extra exciting.

Yield: 1 cup
Active time: 8 minutes

Ingredients

1 large egg yolk
1 teaspoon lemon juice
1 teaspoon Thrive Market Organic White Wine Vinegar
1 teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon kosher salt
¾ cup Thrive Market Organic Virgin Coconut Oil, melted and divided
1 ½ tablespoons sriracha
1 garlic clove, grated with a microplane

Instructions

Add egg yolk, lemon juice, vinegar, mustard, and salt to a small food processor and blend until a smooth, bright, yellow sauce has formed. With the motor running slowly, add ½ cup of oil in a steady stream; this ensures the sauce emulsifies and doesn’t break. Turn the processor off and add in the sriracha and grated garlic. Blend for 30 seconds, or until the mayo turns a light orange color. With the motor running, slowly add the remaining ¼ cup oil and process until thick and creamy. Taste for seasoning.

Lemon Basil Mayo

Here’s an herbaceous spin on classic mayo, brightened up with basil leaves and tart lemon zest. Dress up your potato salad, add a smear to your veggie wrap, or use it as a dip for crudités.

Yield: 1 cup
Active time: 8 minutes

Ingredients

1 large egg yolk
1 teaspoon lemon juice
1 teaspoon Thrive Market Organic White Wine Vinegar
1 teaspoon Thrive Market Organic Dijon Mustard
½ teaspoon kosher salt
¾ cup avocado oil
¼ cup packed basil leaves
Zest of 1 lemon

Instructions

Add egg yolk, lemon juice, vinegar, mustard, and salt to a small food processor and blend until a smooth, bright, yellow sauce has formed. With the motor running slowly, add ½ cup of oil in a steady stream; this ensures the sauce emulsifies and doesn’t break. Turn the processor off and add the basil leaves and lemon zest. Blend for 30 seconds, or until the basil breaks down and turns the mayo a pale green color. With the motor running, slowly add the remaining ¼ cup of oil and process until thick and creamy. Taste for seasoning.

Recipes by Chef Megan Mitchell