Homemade Mayonnaise
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Homemade Mayonnaise

Have you ever tried to find soy-free mayonnaise? What about something with no seed oils, including canola? It’s hard, and if you do succeed you’d better be ready to pay a very high price for it. I used to get Trader Joes mayonnaise, which was at least soy-free but did contain several oils I would rather not be eating. Quite a few months ago they stopped carrying it, and after a brief search for an alternative, I gave up and began making my own. Now I believe even if they did stock it again, I would continue making my own. It is easy, fast, much healthier (in my opinion), and tastes great. There are several recipes out there for homemade mayonnaise, but this is what I ended up with after several batches of altering things.

Mayonnaise is primarily oil and egg, with some seasonings and an acid to give it a little kick. My favorite is olive oil, but I also like avocado. I get olive oil at Costco and do not find it to be strong-flavored, though some do. Avocado oil is a great option if you don’t like olive, or you could always go with canola if you are ok with that.

As we have chickens on our farm, I don’t have any issues using our fresh eggs and eating them raw in mayonnaise. If you are against using a raw egg, feel free to look up egg-free recipes online, there are several. I like a plain mayonnaise so don’t add seasonings beyond salt, but I know a lot of people like ground mustard seed or even other flavor combinations to give their mayo a different twist. For the acid, I have found apple cider vinegar to give the best flavor, but feel free to use lemon juice, or another kind of vinegar.

Mayonnaise:
1 cup Olive Oil
1 Egg, whole
1/2 tsp Salt
1 tsp Apple Cider Vinnegar

This makes a small batch, which I prefer as it doesn’t last as long in the fridge as store-bought mayonnaise. (I’ve been fine keeping it 2 weeks.) As our kiddos aren’t very old yet we really don’t need big batches at a time. Double this recipe if you want to do it in a wide-mouth mason jar, I use a repurposed wide-mouth salsa jar and it fits great.

The process is simple – put all ingredients in your wide mouth jar, and puree with an immersion blender. Start on the bottom, turn it on, and let it sit 5-10 seconds. The egg/oil will begin to emulsify and give a nice thick smooth consistency as the blender incorporates them together. After the bottom is well mixed, lift up slowly with the blender, going around in circles if your jar is wider than the blender is effectively mixing. Once you get to the top, you’re done! I have heard if the immersion blender goes up/down, up/down, it can over mix things and the egg/oil will begin to separate again. This has never happened to me, but I keep the mixing time pretty short and when the blender reaches the top I’m done. It takes about 15 seconds total.

Next, clean your immersion blender before it dries out (it’s easy now, but will be hard to get clean if you wait) and stick your jar of mayonnaise in the fridge. Done!

I use this recipe for making salad dressings, coleslaw dressing, as well as broccoli salad & chicken salad dressings, among other things. I have never found an application where this does not directly substitute for mayonnaise in any recipe with a great result.

Homemade Mayonnaise
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Homemade Mayonnaise

How to make your own mayonnaise
Print Recipe
Homemade Mayonnaise
Total Time:3 minutes

Ingredients

  • 1 cup Olive oil or avocado, almond, canola, etc
  • 1 Egg whole
  • 1/2 tsp Salt
  • 1 tsp Apple Cider Vinegar

Instructions

  • Put all ingredients in a wide mouth jar, and puree with an immersion blender. Start on the bottom, turn it on, and let it sit 5-10 seconds. The egg/oil will begin to emulsify and give a nice thick smooth consistency as the blender incorporates them together.
  • After the bottom is well mixed, lift up slowly with the blender, going around in circles if your jar is wider than the blender is effectively mixing. Once you get to the top, you're done! I have heard if the immersion blender goes up/down, up/down, it can over mix things and the egg/oil will begin to separate again. This has never happened to me, but I keep the mixing time pretty short and when the blender reaches the top I'm done. It takes about 15 seconds total.
  • Store the mayonnaise in the refrigerator.
Servings: 1 Jar

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