Easy Homemade Mayonnaise

Make your Own Mayonnaise in Less than 10 Minutes

Homemade Mayonnaise is simple to make, certainly worth the small effort! You can whip up this recipe in less than 10 minutes with an immersion blender. This mayo is excellent on sandwich's, in salad dressings, adds creaminess and flavor to potato, egg and chicken salad recipes. You can easily tweak the flavor profiles, making it your own and I can almost guarantee you will never buy store bought again!

This mayo is a staple in our home. This dressing will last up to two weeks in the fridge, however I have never had it last this long! The best thing about homemade mayo is the fact that you get to control all the ingredients that goes into it, there is nothing hiding or not mentioned on the label!

The Ingredients -

Whole Egg - I use whole egg in my mayonnaise instead of just the yolk, it lends to a better consistency in my experience. I use a raw egg fresh from the farm in my mayo, if eating raw eggs is a concern for you you can use pasteurized eggs instead. The process of pasteurization does change/degrade the nutritional value of the egg. The benefits to using fresh, whole eggs is they are loaded with Choline, which is a nutrient that your body needs to regulate mood, muscle control, and memory (1). Eggs also have a lot of good fat (Omega-3s) that contribute to heart and brain health.

Fresh Lemon Juice - Fresh lemon juice adds excellent flavor, the acid also helps stabilize the mayo. Fresh is best, but if you don't have you can substitute bottled lemon juice as well.

Red Wine Vinegar - I prefer Red Wine Vinegar, or Apple Cider Vinegar but you can also use white wine vinegar, or champagne vinegar if that's what you have on hand!

Dijon Mustard - I prefer Dijon for this recipe as it gives the best flavor, you could substitute for another mustard if that is your preference.

Mustard Powder - Adds excellent flavor and stability to the recipe. I realize there are people who don't like mustard, however it is a must in a mayonnaise.

Sea Salt - Balance to the acidity

Oil - I use both Avocado Oil and Olive Oil, interchangeably when I make our mayo. It is important to source a high quality oil, and do your best to avoid industrial seed oils like canola, sunflower and grapeseed. For a lighter flavor I would use an Avocado Oil - I like the brand Chosen Foods. For those that don't mind the bold flavor of Olive Oil, I would recommend that! I buy Terra Delyssa - Organic Extra Virgin Olive Oil.

Make the Mayo -

Step 1: Gather all the Ingredients & Equipment

I like to gather all the ingredients I need for the recipe before I start, this ensures I have everything and also makes the process of preparing the mayo quick and easy!

Step 2: Add Egg & Acid to Your Jar

Using a wide mouth mason jar, add the whole egg, vinegar and fresh lemon juice to the jar
Using your Immersion Blender, pulse the ingredients for 15 seconds to fully combine

Step 3: Add Salt & Seasoning

Add Sea Salt, Mustard Powder, and Dijon Mustard to your jar
Pulse for another 15 seconds to fully combine

Step 4: Time for Oil

SLOWLY add the oil to the mason jar, while running your immersion blender
Add 1/4 of the oil just drops at a time so that the mayo will emulsify. Once the mixture has emulsified you can add the remaining oil at a slow, but steady stream. While running, move the immersion blender up and down through the mixture to ensure it mixes evenly
It is CRUCIAL to go slow when adding the oil, if you add the oil too quickly it will become mayo style soup.

Viola! You have just made Mayo!

Tips & What Works -
If your mayo is not thick enough for your liking you can add a small amount of more oil and it will thicken it up. It will also get slightly more firm in consistency once it is put in the fridge.
I have had consistent results using my Immersion Blender to make mayo. You can also use a kitchen food processor, or even mix by hand. To mix by hand you need to have steady whisking skills and strong biceps!
Making the mayo directly in a wide mouth mason makes clean up and storage EASY! Just simply screw on the lid and pop it in the fridge. The size of the jar also fits the head of the immersion blender splendidly, allowing the mayo to emulsify/mix properly.
It is important to use High Quality Oil. For a lighter flavor I would use an Avocado Oil - I like the brand Chosen Foods. For those that don't mind the bold flavor of Olive Oil, I would recommend that! I buy Terra Delyssa - Organic Extra Virgin Olive Oil. I go back and forth between these oils when I make our mayo !

Easy Homemade Mayo

Ingredients:

1 Large Egg

1 TBSP Red Wine Vinegar (Or Apple Cider Vinegar)

1/2 TBSP Fresh Lemon Juice

1/2 TBSP Dijon Mustard

1/2 TBSP Mustard Powder

1/2 tsp Sea Salt

1 Cup Avocado Oil (Or Olive Oil)

Instructions:

In the bottom of a wide mouth mason jar, add the whole egg, vinegar and fresh lemon juice to the jar. Placing your Immersion Blender in the bottom of the jar, pulse the ingredients for 15 seconds to fully combine
Remove Immersion Blender, Add Sea Salt, Mustard Powder, and Dijon Mustard to your jar. Replace Immersion Blender and pulse for another 15 seconds to fully combine
SLOWLY add the oil to the mason jar, while running your immersion blender in the bottom of the jar. Add 1/4 of the oil just drops at a time so that the mayo will emulsify. Once the mixture has emulsified you can add the remaining oil at a slow, but steady stream. While adding the remainder of the oil move the immersion blender up and down through the mixture to ensure it mixes evenly. It is CRUCIAL to go slow when adding the oil, if you add the oil too quickly it will become mayo style soup.
Viola! Ta Da!! Mayo -- Screw the lid on and store in the refrigerator for up to 2 weeks

Nutrition Per Serving Serving Size 1 tablespoon / Calories 88 / Protein 0.5 g / Carbohydrate 0 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 9.5 g / Saturated Fat 1.2 g / Cholesterol 17 mg

Notes:

If your mayo is too thin once you have added all the oil and mixed thoroughly, you can slowly drizzle in additional oil until it reaches your desired consistency. The mayo will also firm up once it is in the fridge
EVOO is excellent in its nutritional profile but certainly packs a punch in the flavor. For my family, we like the taste of Olive Oil and therefor it makes a great choice for us in making our mayo. However, the flavor is not something that is easily masked, so if you do not enjoy the flavor of olive oil I would suggest using a lighter flavored oil like Avocado. Do your best to stay away from industrial seed oils like sunflower, grapeseed or canola.
I use farm fresh eggs in my mayo which often vary in size. The amount of oil in this recipe is based off a standard LARGE size egg. When using varied size eggs, I slowly add the first 1/4 cup of oil, to make sure it emulsifies and slowly continue to add oil until the mayo reaches desired consistency. This amount isn't always a measured 1 Cup.
This recipe will store well in the fridge for up to 2 weeks after making it

Tasty Recipes to Use Your Mayo -

Creamy Balsamic Dressing
Chickpea Salad
Egg Salad

Let Us Know How it Goes!

A homemade mayo recipe is a MUST have in your arsenal. Its soo easy, nearly fool proof and simply delicious!

Please let us know how it goes in the comment section. We love to hear any variations that worked well for you too!

With Love,

Katie

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