Today’s article is about how to make homemade mayonnaise, as well as a recipe and video. Even if you hate mayonnaise, this recipe can turn you to the other side! It’s very inexpensive and uses ingredients you likely already have on hand.
Hello Hello. How is your day so far? The weather was lovely so I look forward to getting out for a walk. Other than that, we’re doing the school thing with the girls, starting to remodel our garden for spring, and looking forward to our next San Diego and Disney trip. I can not wait.
In today’s post, let’s talk about mayonnaise! TBH, I used to hate mayonnaise. I’ve always tried it and felt that many of the store-bought options were slimy or filmy. Then, I got pregnant, my face planted in a jar of mayonnaise, and I never looked back. It looked good to me at the time and since then, I still love it. While it took me a while to fall in love with the taste of mayonnaise, I still didn’t like all the ingredients in traditional mayonnaise.
The #1 ingredient in many store-bought mayonnaise is soy or canola oil, which I personally try to avoid when shopping. It’s not an “all or nothing” thing – like when we’re at Beyond Bread I get curry chicken salad even though I don’t know what’s inside – but when we buy produce to use daily at home, I tend to be more selective about sources and ingredients.
I asked Mia For her homemade mayonnaise recipe she gave me to share here on the blog.
How to make homemade mayonnaise (recipe and video)
Here’s how to make your own mayonnaise, and once you have homemade mayonnaise and realize how easy (and inexpensive!)
Components and tools
immersion blender
2 deep measuring cups
Avocado or light olive oil (dark olive oil will be strong, coconut oil may separate and the ghee must be at the right temperature or else it will break). I love the chosen avocado oil for the best flavour.
an egg
Lemon juice
onion powder
Cracked pepper / salt to taste
garlic powder
mustard powder
pinch of paprika
directions
Add oil to the measuring cup. Crack the egg into the oil. The key here is to make sure the eggs and oil are at room temperature. They should be at the same temperature!
Using a mixer, slowly immerse it in the oil mixture. Start on low speed and start blending the mixture, increasing speed to high speed and continuing to mix until mixture thickens and mayonnaise comes in consistency. Add the rest of the ingredients and mix again using an immersion blender.
Remove the immersion blender and store the contents in a glass jar in the refrigerator for up to two weeks. You can also prepare this mixture in a glass bowl if it is wide enough to accommodate a submersible blender.
Note: Feel free to add dried herbs to flavor the mayonnaise however you like!
* The recipe can also be prepared in a mixture. Simply add the egg yolk to the mixture, turn on the low speed and slowly stream the oil into the mixer. Slowly increase the speed once all the oil has been added and the mixture has thickened. Add lemon juice and spices. Mix again over low heat to combine. Add to a jar and store in the refrigerator for up to two weeks.
printing press
How to make homemade mayonnaise (recipe and video)
A very healthy and inexpensive way to make mayonnaise at home with ingredients you likely have on hand!
2 cups deep measuring cup
1 cup Avocado or light olive oil (dark olive oil will be strong, coconut oil may separate and the ghee must be at the right temperature or else it will break). I love the chosen avocado oil for the best flavour.
1 egg, room temperature
1 tablespoon Lemon juice
1 teaspoon onion powder
Cracked pepper / salt to taste
½ teaspoon garlic powder
½ teaspoon mustard powder
pinch of paprika
Add oil to the measuring cup. Crack the egg into the oil. The key here is to make sure the eggs and oil are at room temperature. They should be at the same temperature!
Using a mixer, slowly immerse it in the oil mixture. Start on low speed and start blending the mixture, increasing speed to high speed and continuing to mix until mixture thickens and mayonnaise comes in consistency. Add the rest of the ingredients and mix again using an immersion blender. Taste and adjust seasonings as needed. I ended up adding more salt and a bit of Dijon!
Remove the immersion blender and store the contents in a glass jar in the refrigerator for up to two weeks. You can also prepare this mixture in a glass bowl if it is wide enough to accommodate a submersible blender.
Notes
Feel free to add dried herbs to flavor the mayonnaise however you like!
* The recipe can also be prepared in a mixture. Simply add the egg yolk to the mixture, turn on the low speed and slowly stream the oil into the mixer. Slowly increase the speed once all the oil has been added and the mixture has thickened. Add lemon juice and spices. Mix again over low heat to combine. Add to a jar and store in the refrigerator for up to two weeks.
Key words: Homemade mayonnaise
I made a quick video of how to do it here too!
(I said 4 days in the video but it lasts up to 2 weeks. Our days usually go away in 4 days!)
Do you love mayonnaise or hate it? Have you tried homemade mayonnaise?
If you’ve read this post and are still thinking, “No. I wouldn’t do this,” my favorite store-bought brand is Kensington. You can find it in many grocery stores and also in The market is booming! (<- My link gives you 40% off your first order)
xo
Jenna
Discussion about this post