05.03.16

Homemade Mayo

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!

Homemade Mayo

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: 

  1. Use it in tuna or chicken salads for delicious, easy grab-and-go lunches.
  2. Use it to make salad dressings (You can make Ranch and Ceasar by using Mayo as a base).
  3. 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!
  4. 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

Print
5 from 2 votes

Ingredients

  • 1 egg must be room temp!
  • 1 cup avocado or safflower oil
  • 1/2 tsp. mustard powder
  • 1/2 tsp. kosher salt
  • juice of 1/2 lemon

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.

22 Comments

  • Reply
    Allie
    July 17, 2022 at 12:22 am

    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 😬

    • Reply
      Alex
      July 19, 2022 at 4:17 pm

      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.

  • Reply
    Jess
    January 9, 2022 at 12:59 am

    5 stars
    I never regret making this homemade Mayo!

  • Reply
    cathy
    November 2, 2021 at 7:47 pm

    5 stars
    First time making homemade mayo. So worth the effort which wasn’t alot.

  • Reply
    Bri
    October 4, 2021 at 9:22 pm

    I tried to make this last night using an immersion blender and it did not emulsify and just looked like a disgusting oily mess. The egg was room temperature. What did I do wrong?

    • Reply
      Ashley Maldonado
      January 11, 2022 at 2:33 am

      How long does the mayo last in the fridge after making?

      • Reply
        Alex
        January 11, 2022 at 3:06 am

        Homemade Mayo lasts about 5 to 7 days in the fridge; however, check your egg expiration date and ensure that doesnt come sooner!

    • Reply
      Emily
      February 21, 2022 at 3:04 am

      I’ve had success with pouring in the oil very slowly using the blender!

  • Reply
    Kim
    July 12, 2021 at 5:02 am

    This is so good! How long will it be good for?

    • Reply
      Alex
      July 12, 2021 at 12:05 pm

      Mayo lasts 5-7 days in the fridge (but check your egg expiration date to ensure that isn’t sooner!)

  • Reply
    Don Dillaman
    March 9, 2021 at 12:31 am

    The rule of thumb is that the Mayo is good to the life of the egg. When you would have thrown out the egg, do the same with the Mayo.

  • Reply
    Kat Hardaway
    June 19, 2017 at 11:24 pm

    Curious what you use to store your homemade condiments in? Any other food storage tips for the food you prep weekly?

    • Reply
      Alex
      June 20, 2017 at 8:33 pm

      I usually use Weck Jars 🙂

  • Reply
    Nichole
    June 4, 2017 at 7:56 pm

    How long does the mayo last in the fridge?

    • Reply
      Alex
      June 4, 2017 at 11:45 pm

      Check the expiration date on your eggs, that is typically the best indicator 🙂

  • Reply
    Ann
    April 18, 2017 at 10:56 pm

    Wha about the risk of salmonella from raw egg?

    • Reply
      Alex
      April 19, 2017 at 3:17 pm

      For me, No, I am not afraid of salmonella. The choice is yours. Feel free to Google “salmonella risk” and make the judgment call for yourself. 🙂

  • Reply
    Katie D
    April 11, 2017 at 2:15 am

    Do you have recommendations for other compliant oils to use in your homemade mayo? Would olive oil or avocado oil work the same?

    • Reply
      Alex
      April 11, 2017 at 2:28 am

      Hi Katie,
      The best other oil to use other than Safflower in my opinion is “light” olive oil… not “extra virgin” (it’s too heavy in flavor).

      • Reply
        Katie D
        April 11, 2017 at 2:41 am

        Thanks Alex!

  • Reply
    Allison Taylor Hasserd
    March 2, 2017 at 3:56 pm

    How long can you store the mayo?

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