Making homemade mayo is so quick and easy, much healthier, and delicious too!
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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 very spoiled because they’re so delicious and of course, there’s that satisfaction in knowing they’re healthier – free of any additives, preservatives, etc. etc.
I’m a curious person by nature, always wanting to know the how stuff works – and thats especially true of me when it comes to food. Any food I see, I wonder how it was made.
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 more than is probably normal.
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.
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.
First, add the eggs
Next, add everything but the oil: the mustard, vinegar, lemon juice, salt, and any extras you fancy like smoked paprika or cajun seasoning, both things I like to add once in a while!
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 pouring part is very 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 immersion blender is from Amazon and is a kitchen staple for sure.
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. 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. If you’re just starting, maybe go with avocado oil and see what you think.
It’s ok to lower your blender back down into the mayo to get all of the oil mixed in, 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 of become my philosophy over the years: keep staple ingredients on hand and stocked up, and never run out of stuff because you can make what you need from scratch.
Here we have it, a freshly made jar of homemade mayonnaise.
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. If I try it eventually I’ll update the post!
- immersion blender
- 2 eggs note: if you use pastured eggs your mayo will be really yellow!
- 1 T mustard
- 2 T lemon juice
- ¼ t sea salt
- 1 T ACV
- 2 cups avocado oil about: just fill the jar to an inch from the top if using a tall mason jar
- start with 2 eggs in a tall mason jar
- add the mustard, lemon juice, salt, and ACV
- add the avocado oil
- put the immersion blender in the jar all the way to the bottom, and pulse a few times until you see mayonnaise begin to form and float to the top
- Now blend on full speed, slowly moving the blender up the jar until you get to the top and no oil is visible.
- Store in the fridge for up to two weeks, halve this recipe if you won't be using that much mayo.