Learn how to make delicious homemade mayonnaise in just a few minutes with this easy-to-follow recipe! Say goodbye to store-bought mayo filled with additives and preservatives. With only 5 simple ingredients, you can whip up a creamy and flavorful mayo that will elevate your sandwiches, salads, and dips.
I really try to stay away from inflammatory oils as much as I can. With mayo that means buying avocado oil mayo and it’s not cheap, a small 8 oz jar can easily cost $10 or more. That’s really not in my budget so I opt to make my own when I can. When I know the kids will be eating a lot of it, I tend to use the light olive oil because it has a much more mild flavor compared to avocado oil.
When you make mayo at home, you can control the quality and source of ingredients. You can choose organic eggs, high-quality oils, and avoid artificial additives, preservatives, and unhealthy fats.
Ingredients
Oil
Avocado oil is the healthiest choice to use, but some might find the flavor to be too strong and overpowering if not used to it. If you are looking for a more mild flavor that isn’t overpowering, I would suggest light olive oil.
Egg
This recipe does use raw egg, see more below in my FAQ section if you have concerns. The egg in the recipe doesn’t need to be room temperature, straight from the fridge is fine.
Lemon Juice
Lemon juice provides the acidity needed to help stabilize the mayo and keep it from separating. You can use either fresh squeezed or store bought. If you don’t have lemon juice, you can substitute white vinegar but the freshness of the lemon flavor makes the flavors so much better.
Mustard
Don’t skip this important ingredient, check the FAQ section for why! I use traditional yellow mustard but have also done dijon mustard in the past as well.
Salt
For that extra flavor.
FAQ
How long is homemade mayo good for?
Homemade mayo is good for 1 week, covered and refrigerated. I have seen people keep it longer, but I feel most comfortable keeping it up to a week due to the raw egg.
Is it safe to use raw eggs?
There are varying opinions on this. Some stores carry pasteurized eggs, which means they have been heated enough to kill bacteria and drops the chance of salmonella drastically. You can also search online for how to pasteurize your own eggs at home. We personally have our own free range chickens that we get eggs from so I am very comfortable using them. Again, this is based on my research and knowledge, as always, do what is best for you and conduct your own research if desired.
Can I skip the mustard in the recipe?
Don’t skip this important ingredient! Mustard not only enhances the flavor, but it is a very important ingredient used to help the oil and egg to emulsify, creating that perfectly thick and creamy mayo. Trust me when I say you cannot taste the mustard in the final product, but has the perfect subtle flavor enhancement.
Do I need to use an immersion blender?
I have only done this recipe with an immersion blender. Mayo can be made in a food processor, but it is much harder to do and many times the mayo will “break” or separate. Investing in an immersion blender doesn’t have to be expensive, there are low range and higher end models available. This is the immersion blender that I have had for many years now and love it, also its very reasonably priced!
Uses for Homemade Mayo
Use your homemade mayo to elevate sandwiches, salads, and as a versatile base for other delicious sauces, or try it out in some of the recipes below.
Egg Salad
Chicken Salad
Homemade Mayo
Equipment
- Immersion Blender
- Mason Jar or Immersion Blender Container
Ingredients
- 1 cup Oil of choice Light Olive Oil or Avocado Oil
- 1 Egg
- 1 Tbsp Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Mustard
Instructions
- First place oil in your immersion blender container or a wide mouth pint mason jar.
- Next add in the egg, lemon juice, salt & mustard.
- Gently place the immersion blender at the bottom of the container, over the egg yolk.
- Start blending, holding the immersion blender in place until it starts to emulsify.
- Slowly raise the immersion blender up the container, bringing it down if needed, until it is fully emulsified. (Do not over mix or the mayo will separate.)
Notes
- Store in an airtight container in the fridge for up to a week.
- Using light olive oil will result in the most neutral flavored mayo. If you are used to the stronger taste of Avocado oil, that is the healthier choice.
- When making mayo with the immersion blender, the blender must be right over top of the egg, blender resting on the bottom of the container BEFORE turning it on. This is very important for the mayo to start to emulsify.
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