this post is about making homemade mayonnaise thats rich + creamy + delicious with an immersion blender
I may be compensated for some items linked in this post at no extra cost to you.
I have a big list of condiment blog posts I want to write in my journal! I LOVE condiments. Love them. I’ve been making my own for maybe a year now when I have the time. And I’ve gotten super spoiled because they’re soo delicious and of course, there’s that satisfaction in knowing they’re clean and natural – free of any additives, preservatives, etc. etc.
I’m a curious person by nature, always wanting to know the how behind the finished product – and thats especially true of me when it comes to food. Any food I see, I wonder how it was made.
My mom is also a food lover and really enjoys cooking too. We always talk about how we’ve gotten spoiled by our love of cooking at home and our taste buds just don’t crave artificial foods anymore. Gimme’ the real stuff allll day long.
I can honestly say I never knew before what mayo even was! Just white stuff? But what was it made of?
Essentially – its eggs and oil. There are extras that can be added for flavor, texture, etc. But those are the basics. And it’s actually pretty cool to see homemade mayonnaise come together. Making it has become a highlight for me that I enjoy far more than is probably a normal mayo making amount of enjoyment. Plus the eating it on food is a part of the excitement, naturally.
Here we go, my homemade mayonnaise ingredients
Salt not pictured. Everything needs to be room temp. So take it all out of the fridge at least an hour before you start. Or your mayo may not come together and you’ll get a nasty, runny, liquid oil mixture. Ask me how I know.
I like using these tall jars, they’re perfect for mayo making! First just add your eggs to the jar.
And just a note – we eat a lot of mayo so I make a full jar which is good for a couple weeks in the fridge. Ours never lasts that long. But this recipe can easily be halved if you don’t eat mayo that often.
Next, add everything but the oil. So add the mustard, vinegar, lemon juice, salt, and any extras you fancy. I’ll drop some ideas below the recipe when you scroll down.
Now pour the oil into the jar on top of the other stuff. Just pour it in, no rhyme or reason here – the blender will do all the work. If you’ve ever made mayo by hand (how I made it when I first started) or with a food processor, the oil part is way complicated. I won’t go into it here, I’ll just suggest using this method.
Now, time to blend. See how full my jar is? That’s ok. I don’t even measure my oil, I always just add it to the bottom rim, which is about 2 cups. Also, this blender is from Amazon and I’ve been happy with it. No issues!
Start with your blender all the way at the bottom of the jar and pulse a couple of times. You’ll see some white stuff start to form and float to the top – that’s your mayo! It looks like this. Seriously so easy, just adding ingredients in a jar and pushing a button.
Once you see mayo forming like the above pic, you can blend at full speed while slowly pulling your blender up from the bottom. Like this. If you don’t have mayo forming at this point I’m going to guess your ingredients were cold, added in the wrong order, or the oil is poor quality – just guesses!
A note on oil
I use Avocado Oil from ALDI. I’ve made mayo with grape seed oil and didn’t like it. I’ve made mayo with EVOO and it was so strong it was hard to eat. Avocado oil has the best flavor IMO. However, I’ve recently started doing mostly avocado oil and a bit of EVOO because it adds some richness. But thats me. If you’re just starting I’d go with avocado oil.
It’s ok to lower your blender back down into the mayo to incorporate it, but don’t go overboard. Once the jar is completely converted to mayo, you’re done blending.
All finished! This whole process takes maybe 2 minutes. So while making your own condiments may seem extra, its actually really convenient, way cheaper than buying organic, and superior in delicioiusness.
As long as you always have plenty of oil and eggs on hand, you’ll never again run out of mayo.
That’s kind have become my philosophy over the years: keep the staple ingredients on hand and stocked up, and never run out of stuff. Because you just reach a certain point in life where having to run to the store all the time is exasperating.
Here we have it, a freshly made jar of homemade mayonnaise. Add this to my ever growing list of oddly gratifying things – mayo making.
Put a lid on it and store it in the fridge for up to 2 weeks. There’s a natural way to preserve it longer by folding in whey, but I’ve never done it. Maybe someday I will if I ever decide to gift my family mayo for Christmas which is highly likely and very characteristic of me to gift weird food items.
this makes a big tall jar of mayo like in my pics. For a smaller batch just half everything. And remember, set all your ingredients out at least an hour before making so they’re room temp. Don’t skip this step!
- 2 eggs
- 1 T mustard (any mustard works. I make my own and its also easy to do – recipe here)
- 1/2 lemon, juiced or 2 T lemon juice.
- 1/4 t sea salt
- 1 T ACV
- about 2 cups of avocado oil
- tall glass jar
optional add in ideas (I’ve done these and they delish)
- Extra lemony – 1 drop lemon vitality oil
- Ranch flavor – 1 drop dill vitality oil
- Chipotle mayo – 1/8 t chipotle powder + 1/8 t smoked paprika
- Super rich – use half avocado oil and half EVOO
How to make homemade mayonnaise
- Add room temp eggs into a tall jar
- add mustard, vinegar, lemon juice, salt, and any add ins
- pour in oil until the first rim line, about 2 cups. see my pics above for what I mean because you don’t want it too full
- put your blender into the full jar and starting all the way at the bottom, pulse a couple of times to start to see mayo form and float to the top.
- Blend on high, slowly moving your blender up the jar making sure mayo is forming the whole way
- Once the whole jar is incorporated, remove your blender and thats it
- Use right away or seal with an airtight lid and store in the fridge to up to 2 weeks.
One of my favorite ways to use this mayo is on a loaded breakfast sandwich made with one of these biscuits.