Once you make your own mayo, it’s honestly hard to go back. This version is rich, creamy, and made with just a handful of real ingredients—no preservatives, no mystery oils, just simple goodness.
I started making this when I began paying more attention to labels… and realized how many additives sneak into everyday condiments. Now, this mayo is always in my fridge. It takes 5 minutes, and somehow makes even a simple sandwich feel a little more special (and a lot more “homemade”).
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Why You’ll Love This Recipe
- 5-minute magic → faster than a grocery run
- No additives or preservatives → clean, simple ingredients
- Customizable flavor → lemony, tangy, or mild—your call
- Elevates everything → sandwiches, salads, dips instantly taste better
- Meal prep friendly → make once, use all week
Speaking of meal prep, having a jar of this in your fridge makes quick meals so much easier. Toss it into potato salad, drizzle over roasted veggies, or mix into tuna—it’s your secret weapon for effortless flavor upgrades.
4. Health Benefits
Supports Nutrient Absorption
- Oil and egg yolk provide healthy fats, helping absorb fat-soluble vitamins
- Lemon juice adds vitamin C, supporting overall health
Simple Ingredients, Better Choices
- No artificial preservatives or additives → easier on your body
- Homemade control means you choose quality oils and freshness
Satisfying & Energy-Dense
- Healthy fats help keep you full and satisfied longer
- Great for adding richness to lighter meals without overcomplicating
→ A small amount goes a long way in making meals feel balanced and nourishing
Key Ingredients
- Egg → the base that creates that creamy emulsion
- Rice Bran oil (or neutral oil) → smooth, light flavor
- Beet sugar (or sugar) & salt → balance and enhance taste
- Lemon juice (or vinegar) → brightness + helps emulsify
Tips & Tricks
- Use room temperature ingredients → helps it emulsify smoothly
- Don’t rush the blending → patience = perfect texture
- Immersion blender stays still at first → this is key for success
- Using vinegar makes it taste close to Kewpie Mayo
- High-protein boost! Use it in egg salad or chicken salad for an easy protein upgrade
- Make it your own! Add garlic for aioli, mix in miso for a Japanese-style twist or add a touch of mustard for extra depth
How to Make
Frequently Asked Questions
Q: Why didn’t my mayo thicken?
A: The blender might have moved too early. Keep it still at the start so the emulsion forms properly.
Q: Can I use a different oil?
A: Yes! Use any neutral oil like avocado or sunflower oil.
Q: How long does it last?
A: About 3–7 days in the fridge. Always use clean utensils.
Q: Is it safe to eat raw egg?
A: Use fresh, high-quality eggs. If concerned, use pasteurized eggs.
5-Minute Additive-Free Mayo (無添加マヨ)
Ingredients
- 1 egg
- 150 ml rice oil (or neutral oil)
- 1/2 tsp cane sugar
- 1/2 tsp salt
- 1 tbsp lemon juice (or vinegar)
Equipment
- Immersion blender
- Tall container or jar
- Clean, sterilized storage container
Instructions
Step 1: Sterilize your container and blender
Step 2: Add egg, oil, sugar, and salt to the container
Step 3: Place the immersion blender at the bottom, covering the egg
Step 4: Keep it still and blend until the bottom turns creamy white
Step 5: Once about 80% is emulsified, move blender up and down
Step 6: Add lemon juice (or vinegar) and blend again until smooth
Notes
- Use room temperature ingredients for best results
- Store in a clean container and refrigerate
- Best consumed within 1 week
- Customize with garlic, miso, or mustard for variation
- Using vinegar makes it taste close to Kewpie Mayo
- Use it in egg salad or chicken salad for an easy protein upgrade
Nutrition (per serving, approx. 1 tbsp)
Based on USDA & Japanese food composition data
- Calories: ~100 kcal
- Protein: ~0.5 g
- Fat: ~11 g
- Carbohydrates: ~0.3 g
- Sodium: ~90 mg
Values may vary depending on oil type and portion size.
