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Let’s have a little chat about homemade mayo, shall we? It’s all the rave right now, well at least in my kitchen it is! I have never been a huge mayonnaise fan but I have always down for using it in recipes. Now, thanks to making my own mayo, I am like the world’s biggest mayo fan (if you didn’t notice already)! Making your own mayonnaise may sound difficult but that is far from the truth– it is so very simple! Only 5 ingredients, and about 5 minutes and you’ll have your own mayo on the table. For real though!
I CANNOT believe I went my first Whole30 Challenge without homemade mayo…what a disgrace! I was seriously missing out! Making a batch of mayonnaise leads to endless, tasty possibilities. Here are some of my favorite uses of mayo in my kitchen when I am (and when I am not) taking on the Whole30 Challenge:
- Use it in tuna or chicken salads for delicious, easy grab-and-go lunches.
- Use it to make salad dressings (You can make Ranch and Ceasar by using Mayo as a base).
- Change up the flavor of the mayo to make an Aioli to use as a dipping sauce for roasted french fries, veggies, and for steamed artichokes! You can also drizzle aioli sauces over tacos for an extra umph!
- Make a tarter sauce to elevate your everyday fish!
As you can see…the possibilities are pretty much endless here and we will continue to include homemade mayo in our recipes so that you can get more inspiration and use out of yours. Now, GO MAKE SOME MAYO!
Homemade Mayo
Ingredients
- 1 cup avocado oil or other light-flavored oil
- 1 large egg must be room temp!
Optional for Mayo Spread
- 1 garlic clove, minced
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons mustard powder
- kosher salt, to taste
Instructions
Immersion Blender Method:
- Pour the oil into a wide-mouth glass jar with an opening a little bit wider than the head of your immersion blender. Crack the egg into the oil and let settle unto the bottom of the jar.
- Place the immersion blender into the jar and position the blade directly over the egg yolk. Turn the immersion blender on low and hold in place, while the blender is running, until the bottom of the jar starts to turn into a creamy emulsion, about 10 seconds.
- Once you see that creamy emulsion at the bottom, start lifting the blender up a bit and pressing it back down, essentially emulsifying the mixture above the mayo at the bottom, bit by bit, until you reach the top and the entire jar is emulsified.
- Use as-is as a base for dressings or you can also turn it into an actual mayo by blending in the additional ingredients listed above.
Food Processor Method:
- If your egg is chilled, place it in a cup of hot or very warm water for 3-5 minutes to bring it to room temp. *YOUR EGG MUST BE AT ROOM TEMP OR YOUR MAYO WILL NOT EMULSIFY*
- Place room temp egg, the mustard powder, the kosher salt, and 1/4 cup of the oil in a food processor or blender, blend until well combined.
- Now, for the main event...turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of the oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker your mayo will come out! If you pour too quickly, it will not emulsify and you'll just have a sloshy mess.
- When you are done and you have a beautiful, fluffy mayo; squeeze in the juice of the lemon and pulse one more time to combine.
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe directions were great and it turned out exactly as described. I’m not a mayo fan, but this is the way to go if I need it for a recipe or a small amount on a sandwich.
I tried using a blender, and it didn’t work for me. I also added the oil too early, my fault! Any ideas for what to do with a failed attempt?? Didn’t want to waste it. I was thinking frittata, but that’s a lot of oil. Any ideas welcome!
Unfortunately, if your mayo doesn’t emulsify, i don’t recommend using it in other ways since the raw egg is in it.
I have a question – I’m not able to find in shell pasteurized eggs anywhere near me at the store! I am only able to find liquid pasteurized eggs. Is it possible to make this mayo with the liquid eggs? I assume using a regular unpasteurized egg isn’t recommended. Thank you 🙂
I don’t think liquid eggs will work here
Super easy. Worked the first time, used the immersion version. Took less than 3 minutes to make Mayo! I used canola oil, salt and lemon juice. I added the salt and lemon juice after because the immersion instructions did not say when to add. Stored it in a mason jar and plan on using throughout the week (we make homemade ranch so this won’t go to waste!)
Looooove homemade ranch!
I just tried making this mayo 3 times and it never turned out. What am I doing wrong? 🙁
Try using Dijon instead of dry mustard. I use dijon and a splash of white wine vinegar. Never fails.
I used the food processor. Did you try that?
I have tried this 3 times… it never emulsifies and always turns out a runny, terrible mess. This last time I left my egg sitting out for hours just to be safe. Big ole nope for me.
Hi! I can’t get the egg to emulsify using the immersion blender. It was definitely room temp and I used grapeseed oil (allergic to avocado). Any suggestions 😬
Hmmm I’m not sure what could be happening! It is important to have the blade placed directly over the yolk and hold it there while blending for the first 10 seconds before beginning to move the blender up and down. Other than making sure to follow those notes and the rest of the steps carefully, I am not sure why it would not emulsify.