How to Make Your Own Mayonnaise

Love it or hate it. Mayonnaise is one of those hot topic debates that can ruin a friendship! Okay, maybe that’s a little far but folks around my parts are either pro-mayo or pro-Miracle Whip and if you’re the latter, we can’t be friends. Not sorry. All JOKES aside, though, in this post, you’ll learn how to make homemade mayonnaise and feel good about it not containing bad ingredients and preservatives.

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How to make your own mayonnaise in less than 5 minutes

Materials:

Wide mouth quart jar

Immersion Blender

Homemade Mayonnaise Ingredients:

• 2 eggs (farm fresh is best)

• 1 1/2 tsp mustard

• 2 tsp lemon juice (bottled or fresh)

• 2 tbsp white vinegar

• 2 healthy pinches of salt (Redmond Real Salt is the best!)

• 2 cups avocado oil

Instructions:

In a wide mouth quart jar, crack two washed farm fresh eggs and save the shells for THIS. Add in 1.5 teaspoons of mustard, 2 teaspoons of lemon juice (fresh or bottled juice, doesn’t matter. If fresh, strain out pulp and seeds.), 2 tablespoons of white distilled vinegar, and 2 healthy pinches of salt. Salt is optional so you could not add it at first then taste test to see if you’d like to add salt or not.

Use the immersion blender (this is why a wide mouth quart jar is important- it’s wide enough to blend right in the jar) to blend your first ingredients together.

Next, slowly add in your choice oil with one hand while using the immersion blender with the other hand. Blend until the mixture becomes a stiff mayonnaise. This can take about 2 minutes of blending.

Taste test your homemade mayonnaise. If it’s to your liking, put a lid on it and store it in the refrigerator for up to 1 month.

Recipe Notes:

How to make mayonnaise not be runny:

SLOWLY add in the oil AS you are blending! Not sure the science behind this method but I do know it’s what makes the oil become a stiff mayo and not super runny.

This mayo is slightly thinner than a store bought mayonnaise like Duke’s mayo but shouldn’t be watery/oily runny.

What’s the shelf life of homemade mayonnaise?

I do believe you can get a longer fridge life out of this mayonnaise if you use a clean knife every time you dip into this condiment.

Maybe don’t go longer than 3 months before making a new jar. I say one month for the recipe to be on the safe side of things since you may choose to use a store bought egg in which you can’t be too sure how old that egg actually is.

What if I do not need a whole lot of mayonnaise at one time?

If you do not use a lot of mayo, you can half this recipe easily and use a wide mouth pint jar instead of a quart sized one.

Homemade mayonnaise without mustard

Play around with the mustard in this recipe. If you aren’t a fan of mustard, decrease the 1.5 teaspoons or try powdered mustard instead. If using powdered, try with 1/2 teaspoon then work your way up as you taste test. Perhaps don’t even use mustard at all. I do think there is a tang your mayonnaise needs that mustard provides.

Why does my homemade mayo taste like oil or olive oil?

In my personal experience with this recipe, I do NOT like the taste of it when using extra virgin olive oil! I prefer the light taste of avocado oil.

You can use light olive oil or even vegetable oil but the entire reason I make my own mayonnaise now is to avoid vegetable oils like canola, soybean, safflower, rapeseed and cottonseed oils.

Reasons why I love homemade mayonnaise

1. Most of these ingredients, if not every single one, can be found right in your kitchen presently.
2. No soybean oil as the first ingredient. Fun fact: my son used to be sensitive to soybean oil in foods. If it was the first, second, or third ingredient listed in a food product, he would have an eczema flair up within hours.
3. Homemade foods bring a since of comfort and joy knowing you made it, you know what’s in it, and usually it tastes way better than store bought.
4. Saturated fats have gotten a bad rap for yours and my entire life. Do some research into Ancel Keys and the Food Guide Pyramid. Here is a great documentary to start with: Fat Fiction. Contrary to everything we’ve been taught and according to intentionally hide and misconstrued data, saturated fats are good for us and FATS don’t make you FAT. Enjoy your homemade mayo with lots of good fat oils like avocado and olive oil and eggs! Read this book for more info.

Can homemade mayonnaise be made organic?

Absolutely it can. You have total control over the ingredients. You get to select the oil and if it is organic or not. Because I cannot easily get organic olive oil that isn’t extra virgin, I use organic avocado oil instead.

The eggs I use are raised right in my backyard. So I know they are truly pasture raised. If you know and trust your source of eggs, then good on ya!

Same goes for the mustard, lemon juice, and vinegar. Know your source and be confident.

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