How to Make Homemade Mayo

If I had realized how easy it is to make my own homemade mayo, I would have started doing it a long time ago. Use this simple homemade mayo recipe to make an easy and healthy mayo.

Since I have been trying to make more of our household staples from scratch, I knew I needed to dive into the condiment category.

I have already made many homemade dressings with great success, including ranch dressing. So, I decided to branch out to something new.

Mayo seemed like a great place to start.

And when I saw how few ingredients it took, I was definitely on board.

What Kind of Mayo Are You Used To?

We used to be Best Foods kind of people. That’s what we grew up with. But about 15 years ago we tried the mayo from Trader Joes. There was no going back after that.

The mayo from TJs is a bit tangy, a vinegar base. A far cry from the sugar laden Best Foods.

I find that this homemade mayo recipe is different from both of these, and in a good way.

There is no sugar. Thank goodness. And this recipe isn’t vinegar based, but since that’s what we are used to now, I add a bit of apple cider vinegar to give it the tang we like.

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What kind of Oil is Best to Use?

I got the advice to use avocado oil when making homemade mayo and that is all I have used. I like the mild flavor.

I have heard that if you use extra virgin olive oil, it can be a bit strong. And using any type of vegetable oil would not be nearly as good or healthy.

So I would suggest trying out avocado oil when making mayo for the first time. Also make sure you are picking up the best quality in your budget.

Ingredients for Mayo

This recipe makes a very small batch (only a bit more than a cup). If you think that you will use it up within a week, you could very easily double it. We almost always double it and sometimes triple it when we are needing to also make dressings like honey mustard and caesar, which both start with mayo.

• 1 egg
• 2 teaspoons lemon juice or about 1/2 a lemon
• 1/2 teaspoon salt
• 1/2 teaspoon mustard (regular ol yellow mustard or Dijon)
• 1 cup avocado oil
• 1-2 tablespoons apple cider vinegar (optional)

Should I Be Using Raw Egg?

Some people might be worried about the raw egg part of the ingredient list. Since we have had our own chickens, we feel comfortable using farm fresh eggs or high quality organic pastured eggs from the store.

You will have to decide what you are comfortable with when it comes to the raw egg deal part of homemade mayo.

What Else do I Need?

You will need a wide mouth mason jar. A pint is perfect for the above recipe. Use a quart if you are going to double it.

I also use my immersion blender that we got for a wedding present 19 years ago. I use that thing all the time, and love it. This Christmas I actually got a new one that is amazing (the Vitamix one). I’m expecting it will last at least another 20 years.

However, if you cook much at all and don’t have the immersion blender, I would highly recommend it. From soups to salad dressings to so many other things, we use it all the time.

That’s it! Pretty easy.

How to Make the Mayo

1. First place all the ingredients into the widemouth mason jar.
2. Place the immersion blender into the bottom of the jar. Start blending at the bottom. It will start to change into a thicker creamy mixture with the oil still on top.
3. Once it is thick and creamy at the bottom, start moving the immersion blender up the jar to incorporate the oil into the mixture. Move slowly up through the thickening layer. Do not move the immersion blender out of the thick layer up to the oil layer. If you do this, it might not come together correctly.
4. The whole process should take only about 3 minutes.

What Could Go Wrong?

After the first time I made mayo, I thought to myself how easy is this?

Then I made mayo a second time, and it would not blend into the creamy mixture that I had in a mere few minutes it took to make it the first time.

I kept blending and blending and it never thickened up. I ended up using it in a salad dressing recipe and it was still fabulous, but it would not have done well on a turkey sandwich.

So Here are a Few Tips to Avoid My Issues I Have Had:

Take out your ingredients and get them to room temp before making the mayo.

Do not move the immersion blender up and down to mix it all up like you would mix most things. You want to slowly up through the thick layer.

Whatever you do, don’t throw it away if it doesn’t thicken up. There is always another use for it, like with my salad dressing I made and tossed onto a pasta salad.

That’s It!

So there you have it. I hope it turns out well for you and that you have one more item you can check off your list for making homemade.

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