How to make homemade mayonnaise (recipe and video)

Today’s post is all about how to make homemade mayonnaise, plus a recipe and video. Even if you hate mayo, this recipe could convert you to the other side! It’s super inexpensive and uses ingredients you likely already have on hand. 

Hi hi. How’s the day going so far? The weather has been lovely so I’m looking forward to getting outside for a hike. Other than that, we’re just doing the school thing with the girls, starting to redo our garden for spring, and looking forward to an upcoming San Diego and Disney trip. I CAN’T WAIT.

For today’s post, let’s talk about mayo! TBH, I used to hate mayo. It just always grossed me out and I felt like many of the store-bought options were slimy or filmy. Then, I got pregnant, face planted into a jar of mayo, and never looked back. It sounded SO good to me at the time and since then, I still love it. While it took me a while to truly fall in love with the taste of mayo, I still don’t love all of the ingredients in conventional mayo.

The #1 ingredient in many store-bought mayos is soy or canola oil, which I personally try to avoid when shopping. It’s not at “all or nothing” thing – like when we’re at Beyond Bread, I’m getting the curry chicken salad even though I have no clue what’s inside lol- but when we buy products to use daily at home, I tend to be more selective about the sourcing and ingredients.

I asked Mia for her homemade mayo recipe and she kindly gave it to me to share here on the blog.

How to make homemade mayonnaise (recipe and video)

Here’s how to make your own, and once you have homemade mayonaise and realize how easy (and inexpensive!) it is, you’ll be a huge fan, too.

Ingredients and tools

An immersion blender

2 cup deep measuring cup

Avocado or light olive oil (dark olive oil will be strong, coconut oil may separate and ghee has to be the right temperature or it will break). I like Chosen Foods avocado oil for the best flavor.

Egg

Lemon juice

Onion powder

Cracked pepper/ salt to taste

Garlic powder

Mustard powder

Pinch paprika

Instructions

Add oil to the measuring cup. Crack the egg into the oil. The key here is to make sure the egg and oil are both at room temperature. They need to be the same temp!

Using the immersion blender, slowly immerse it into the oil mixture. Start on low speed and begin to blend the mixture, increasing the speed to high and continue blending until the mixture thickens and has a mayo consistency. Add the remaining ingredients and blende again using the immersion blender.

Remove the immersion blender and store the contents in a glass jar in the refrigerator for up to 2 weeks. You can also prepare this mixture in a glass jar if it is wide enough to accommodate the immersion blender.

Note:  Feel free to add dried herbs to flavor the mayo as you desire!

*Recipe can also be prepared in a vitamix. Simply add the egg yolk to the vitamix, turn on low speed and SLOWLY stream the oil into the blender. Slowly increase the speed once all of the oil has been added and mixture is thick. Add the lemon juice and spices. Blend again on low to combine. Add to a jar and store in the refrigerator for up to 2 weeks.

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I made a quick video how-to here, too!

(I said 4 days in the video but it keeps for up to two weeks. Ours is typically gone in 4 days!)

Do you like mayo or hate it? Have you tried homemade mayo?

If you’ve read this post and are still thinking, “Nope. Not going to do this,” my favorite store-bought brand is Kensington. You can find it in many grocery stores and also at Thrive Market! (<— my link gets you 40% off your first order)

xo

Gina

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