A few years back we began making our own homemade mayo. It was a step in the right direction for us as most of the mayos in the grocery store contain sugar, unhealthy oils, and preservatives. Don’t even get me started on Miracle Whip!
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As the tide turns and more people gravitate to the whole foods movement we are seeing new brands pop up that have healthier ingredients and old brands clean themselves up. There’s still nothing like homemade though! Mayo is something that is very easy to make and requires ingredients that you may already have on hand, win-win!
We like to use mayo in our Homemade Ranch and we love to eat it with our favorite burgers!
You can find my favorite vegetarian burgers here and my favorite BBQ burgers here!
Homemade Mayo
Makes 2 cups
INGREDIENTS
1 1/4 cup Light Oil; Grape seed Oil, Avocado Oil, Light Olive Oil, or Sunflower Oil
1 Egg, room temperature
1/2 tsp Minced Onion or Garlic
1/2 tsp Sea Salt
1/2 Lemon, juiced or 1 tsp Apple Cider Vinegar
INSTRUCTIONS
1. Make sure all of your ingredients are at room temperature.
2. Add egg, 1/4 cup oil, minced garlic, and sea salt to a wide mouth mason jar.
3. Use an immersion blender and begin blending ingredients. Slowly add remaining 1 cup of oil. SLOWLY, slower than a turtle slow. The slower the drizzle, the thicker the mayo.
4. After mixture has emulsified gently stir in lemon juice with a spoon.
Things like this can be a bit intimidating, here’s a video showing how I make this recipe, click here!
Note:
-It is important that you use a lighter oil like sunflower, avocado oil, or light olive oil, extra virgin olive oil is too heavy and creates an undesirable flavor.
-This mayo keeps for 1-2 weeks in the fridge. It’s always best fresh!
- 1 1/4 cup Light Olive Oil or Sunflower Oil
- 1 Egg, room temperature
- 1/2 tsp Minced Onion or Garlic
- 1/2 tsp Sea Salt
- 1/2 Lemon, juiced or 1 tsp Apple Cider Vinegar
- 1. Make sure all of your ingredients are at room temperature.
- 2. Add egg, 1/4 cup oil, minced garlic, and sea salt to a wide mouth mason jar.
- 3. Use an immersion blender and begin blending ingredients. Slowly add remaining 1 cup of oil. SLOWLY, slower than a turtle slow. The slower the drizzle, the thicker the mayo.
- 4. After mixture has emulsified gently stir in lemon juice with a spoon.
I don’t have an immersion blender. Could this be made in a blender?
You would have to go very slow, I’ve done it in my blender before but my success is less consistent in my blender.
I/m sure that you could do this in an vitamix blender..:)
Would this be able to work if following a low carb no sugar plan!?!
I was running low on mayo and didn’t feel like running to the store so I pulled up your recipe. You directions were clear and my mayo turned out fantastic! The comments that you leave at the end of the recipes help inspire me to be open to trying new things and it’s always a win! Thanks for all your hard work. Much appreciated!
How much does this make
About a cup and a half. 🙂
So easy and good. I can’t imagine buying mayo ever again.
Best mayo I ever had!
How long does this last in the fridge for ?
About a week.
My oldest daughter got Salmonella when she was 3 while we were on vacation in Kenya from undercooked eggs. Ever since then I am weirded out by raw egg recipes. Any ideas to help get past that?
Hi Sheila, I’m so sorry to hear that. As long as they’re pasteurized they should be fine. All mayo is made with raw egg, even store bought. Of course if you don’t feel comfortable with this then the best policy is to do whatever you feel most comfortable with. 🙂