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Mayonnaise is beyond easy to make at home and only takes a few minutes. It tastes fresh (because it is) and you can control every single ingredient. (Isn’t that our goal here – avoiding denatured foods so that we know exactly what goes into our bodies?) I invite you to fall in love with making homemade mayonnaise and reap the health benefits in the process.
What’s wrong with store bought mayo?
There are three reasons I like to make my own mayo. First, it’s difficult to find mayonnaise that doesn’t contain industrial seed oils. Seed oils (canola, soybean, corn, cottonseed, grapeseed, safflower, etc.) are extremely harmful to our bodies because they are rancid and difficult to digest. For a deeper dive into this topic, check out some of the research put out by the Weston A Price Foundation like this podcast episode.
The second reason is the taste. Homemade mayo tastes fresh and clean and not “heavy” or “empty.” It’s really so light and creamy that you could eat it with a spoon. The third reason I choose to make mayonnaise is the cost. It costs me pennies to make it at home versus buying a QUALITY mayo in the store or online. A great brand is Chosen Foods, but it’s pricey so I usually just “whip some up.”
When it comes to making mayo, it’s all about technique.
Crack a room temperature egg in a tall vessel, I use a pint size wide mouth Mason jar. Make sure you’re selecting an egg from a trusted source.
To the jar, add the rest of the ingredients except for the oil (Champagne vinegar, Dijon mustard, Lemon juice, and Salt). All ingredient measurements are listed in the recipe below.
Put your immersion blender in the jar all the way to the bottom, pulse it twice to lightly blend the contents.
Next, pour the oil in slowly, pulsing the immersion blender as you go. It’s important to slowly incorporate the oil in with the egg so they emulsify. If you don’t work slowly, they could separate or remain runny.
Once all the oil is added, beat the mayo with the immersion blender moving it up and down in the jar for about a minute or until the mixture has thickened. Store your homemade mayo in a jar with a lid on in the fridge for up to two weeks. This absolutely beats store bought mayo in every way!
Leave a comment below letting me know if you tried this recipe and what you thought! Have you ever failed at making mayo? Share your story.
Homemade Mayo
Equipment
- 1 Immersion blender or food processor
Ingredients
- 1 Egg at room temperature*
- 1 tbsp Champagne vinegar or white wine vinegar
- ½ tbsp Dijon mustard
- 1 tsp Lemon juice, preferably fresh
- ¼ tsp Salt
- 1 cup Avocado oil (or mild flavored oil)
Instructions
- Crack room temperature egg in a tall vessel, I use a pint size Mason jar.1 Egg at room temperature*
- Add the rest of the ingredients except for the oil.1 tbsp Champagne vinegar or white wine vinegar, ½ tbsp Dijon mustard, 1 tsp Lemon juice, preferably fresh, ¼ tsp Salt
- Put your immersion blender in the jar, pulse twice to lightly blend the contents.
- Next, pour the oil in slowly, pulsing the immersion blender as you go. It's important to slowly incorporate the oil in with the egg so they emulsify. If you don't work slowly, they could separate or remain runny.1 cup Avocado oil (or mild flavored oil)
- Once all the oil is added, beat with the immersion blender, moving it up and down in the jar, for about a minute or until the mixture has thickened. Store your homemade mayo in a jar with a lid in the fridge for up to two weeks. So good.
Notes
Nutrition
