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I’m glad you’re here! In this post I’ll show you how to make homemade mayo and copycat chick fil-a sauce!
What you’ll need to make homemade mayo:
* An Immersion Blender
*A Wide Mouth Pint Mason Jar With Lid
*An Egg
*Salt
*Mustard
*Lemon Juice
A Word About Raw Eggs:
Many people are concerned about consuming raw eggs due to the risk of salmonella. Is this a serious cause for concern? I say yes. And No. Just like with consuming medium rare steak, sushi, fast food, raw milk, licking the batter spoon or eating literally anything off the grocery shelves these days, consuming raw eggs carries a small risk of contracting salmonella.
From my own research and experience, I am ok with that small risk. We have our own chickens that we care for right here at home. If you have your own chickens and you keep them clean and healthy, it reduces your risk of salmonella. Do your own research and make your own informed decisions.
How to pasteurize eggs for homemade “raw” egg recipes:
This information is based on the International Egg Pasteurization Manual.
**Please note that the risk of salmonella from eggs is 1 in 20,000. This pasteurization method does not eliminate the chances of contracting salmonella but does reduce the risk.
If you’d like to pasteurize your eggs for this recipe (and similar ones) here’s how…
Allow the egg(s) to sit at room temperature for at least 30 minutes. An hour or two is better. If you try to pasteurize the eggs right from the fridge, they will not reach the required temperature on the inside.

Next, place eggs in a saucepan and cover with water one inch over the eggs. Use a digital thermometer and heat the water to 140 degrees Fahrenheit (60 Celsius). Keep the water at 140-150 degrees- or you’ll cook your eggs-for 3.5 to 5 minutes. Large eggs, such as extra-large/double yolk eggs, duck or goose eggs should be pasteurized for 5 minutes. After the allotted time, rinse the eggs under cold water. Then proceed with your recipe as normal.
If you do not have a digital thermometer, you can heat the water until you see tiny bubbles collecting on the bottom of the saucepan, then remove the saucepan from the heat and allow the eggs to sit for 3.5 minutes. Then rinse the eggs under cold water.

While pasteurizing this egg, the water got up to 154 degrees Fahrenheit. I shut the stove off and watched the temp for the whole 3.5 minutes. The water never got below 153 and it was still perfect for mayo.

PHEW! Now that we got through all that, let’s make homemade mayo!

Avocado oil is my favorite to use because it is neutral in flavor. I have used olive oil before and it works well, everyone ate it no problem. If I have the option though, I prefer avocado oil. Other oils, such as vegetable oils cause health issues and should not be used.

Crack your egg into your widemouth pint jar. Add your mustard and lemon juice. I like using fresh lemon juice when I can, but bottled works just fine. Add your pinch of salt and blend it all up with the immersion blender.

Lastly, add the oil, one drizzle at a time, until it is all emulsified. Pouring in the oil all at once will make your mayo watery and it will not be thick and “fluffy”. Taste it and make any flavor adjustments you want. Maybe you want more salt or mustard? Or maybe less next time?

That’s it! Really, it’s that simple! It takes less than 10 minutes to make fresh, homemade mayo.
How long does it last? I would not keep it longer than two weeks. In our house, we go through it quickly so it never lasts that long, lol.
What if the mayo turns out runny? Start over with a fresh egg, the mustard and lemon juice. Add the runny mayo to the new egg mixture slowly as you would the plain avocado oil the first time around. It should turn out thick this time. The key is not to pour the oil in all at once.
Copycat Chick Fil-A Sauce:

Take roughly 1/2 cup of your homemade mayo for your copycat Chick Fil-A sauce and add 2 TBS of honey. Then, one teaspoon at a time, add mustard (Dijon is nice!), BBQ sauce, and lemon juice. Play around with the amounts until you get your desired taste. I like to sprinkle in paprika too. You may want to add more or less honey, etc. I’ve never measured the exact amounts; it’s always just been “a little of this and that” kind of thing.

We like using the copycat Chick Fil-A sauce for fries, pizza, veggies and sometimes for dipping boneless porkchop bites.
Take care!
Yield: 1 cup
Homemade Mayo

A homemade mayo recipe that also serves as the base for a copycat Chick Fil-A sauce. Easy to make and delicious on homemade sourdough sandwiches!
Prep Time
5 minutes
Additional Time
1 minute
Total Time
6 minutes
Ingredients
- 1 Raw or Pasteurized egg
- 3/4 C Avocado or Olive Oil
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Mustard
- Pinch (or so) of Salt
Instructions
- Crack egg into a widemouth pint sized jar.
- Add mustard, lemon juice and salt. Blend with an immersion blender.
- Slowly add the oil, drizzling it into the jar while blending until all the oil has been added and mixture emulsifies.
- Place lid on jar and refrigerate up to two weeks.
To make copycat Chick Fil-A sauce, take 1/2 cup of the homemade mayo and add 2 TB honey. Then add, 1 TB bbq sauce, 1 tsp lemon juice and 1 tsp mustard. Dijon mustard is good in this sauce but regular yellow is good too. Sprinkle in paprika if you like. Adjust amounts to taste.
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