Mayonnaise Recipe

A homemade mayonnaise recipe will always outperform its store-bought contender, on taste and nutrition. If it seems unnecessary to make homemade mayo, that’s because you haven’t tried it, and you haven’t thought about taking otherwise empty calories and turning them into gold for your body. Made with quality oil and fresh egg yolks, it’s full of skin and brain-supportive fats, proteins, and mineral-rich salts. It takes less than five minutes to put together!

Have you ever read the label on grocery-store mayo? No, thank you. This mayonnaise recipe enlivens and levels up any recipe it’s added to, it takes a few minutes to put together, and it’s good for you! I’m constantly making this easy recipe in the Summer to add to chicken, egg, tuna salads, deviled eggs, burgers, and sandwiches.

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Mayonnaise Recipe

A homemade mayonnaise recipe will outperform its store-bought contender, with its enhanced flavor & nutrition plus it takes minutes to make.

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Servings 1 Quart

Ingredients

  

• 1 egg room temperature
• 1 egg yolk room temperature
• 1 tsp. Salt
• 1 tsp. Stone Ground Mustard
• 1 Lemon
• 1 Cup Olive Oil or Avocado Oil

Instructions

 

• Add everything but the oil to a 1-quart mason jar. Stick the immersion blender into the ingredients in the bottom of the jar and begin blending for 15-30 seconds.
• Add a few drops of oil, one drop at a time, while blending for another minute.
• After a minute, start pouring a slow and steady steam of oil into the jar while continuously blending, working the immersion blender up and down from the bottom of the jar. Continue this process until you have added the whole cup of oil. At this point, the mayo should be the proper consistency.
• Taste test and add more lemon or salt if need be. Place a lid on the jar, label it with the date made it, and store it in the fridge for up to 7 days.
• Bon Appétite!

Notes

• If you don’t have an immersion blender, a blender works fine, simply transfer the mayo into a quart jar when you’re finished blending. 

Equipment you may need:

• 1- quart-sized mason jar with a lid
• Immersion Blender
• Rubber Spatula

Ingredients you will need to make homemade mayonnaise:

• 1 egg– room temperature, from happy chickens
• 1 egg yolk- room temperature, from happy chickens
• 1 tsp. Salt– preferably Celtic sea salt or Himalayan salt
• 1 tsp. Stone Ground Mustard
• 1 Lemon
• 1 Cup Olive Oil or Avocado Oil (proper sourcing matters greatly with oils)

How to make Homemade Mayonnaise:

Step One: Ingredients in the jar and blend

Add everything but the oil to a 1-quart mason jar. Stick the immersion blender into the ingredients in the bottom of the jar and begin blending for 15-30 seconds.

Step Two: Add a few drops of oil

Add a few drops of oil, one drop at a time, while blending for another minute.

Step Three: More Oil

After a minute, start pouring a slow and steady steam of oil into the jar while continuously blending, working the immersion blender up and down from the bottom of the jar.

Continue this process until you have added the whole cup of oil. At this point, the mayo should be the proper consistency.

Step Four: Adjust taste and store in the fridge.

Taste test and add more lemon or salt if need be. Place a lid on the jar, label it with the date made, and store it in the fridge for up to 7 days.

Bon Appétite!

Frequently Asked Questions:

Why didn’t my mayonnaise thicken?

The two main reasons that your mayonnaise didn’t thicken are:

1. You did not use room-temperature ingredients– working with room-temperature eggs and other ingredients is important. When the protein in egg whites is cold, it’s hard and less likely to stretch and cream up. I also use one whole egg and one egg yolk to avoid too much egg white protein.
2. You’re adding too much oil too quickly-When you add too much oil too quickly the mixture doesn’t have time to absorb the oil, and will not properly thicken even if you keep adding oil. Start with a few drops of oil to slowly incorporate it into the room temperature ingredients, ensuring it absorbs the fat from the oil. After the mixture has properly absorbed the fat from those first few drops, you can add a thin but steady stream of oil. Because the egg mixture has already properly absorbed some oil it’s more likely to absorb the rest; creating a thick mayonnaise consistency.

If you follow these steps, I know you will have luck making this nourishing and delicious condiment, if you love it, leave a 5-star review so other people can find this recipe, too! Thank you.

♥ ALL THE LOVE ♥