Homemade Mayo

Delicious recipe for homemade mayo plus tips for making it fail proof every time! Just 4 ingredients, perfect for novice cooks & better than store-bought! Perfect on a sandwich with my homemade lunch meat and homemade sandwich bread!

Over the years I have learned how to make several condiments from scratch, but something about homemade mayo has always daunted me.

As it turns out, all those myths about homemade mayo were wrong! With one amazingly simple recipe (and a couple of tricks), you’ll have delicious homemade mayo ready in less than 2 minutes!

Not only does homemade mayonnaise taste way better than store-bought, it’s also:

• Quick. Make it in 5 minutes!!!
• Easy. It’s so easy that after you make it, you will wonder why you haven’t been all along!
• Frugal. With only a handful of pantry ingredients, homemade mayo is much cheaper than store bought!

I’m going to show you how to make mayonnaise at home!

Here’s What You Need

• Lemon
• Kosher salt
• Egg
• Light olive oil
• Flavors/seasonings (optional)
• Whey (optional)

Notes on Ingredients

• You need an Immersion blender for this mayo recipe.
• You need LIGHT olive oil. Extra virgin olive oil is absolutely delicious in dressings, or with freshly baked artisan bread, but it does NOT taste good in homemade mayo (been there, done that).
• If you’re REALLY feeling fancy, you can also use walnut oil, macadamia oil, bacon grease, and ghee (but not individually, nor all together).
• I don’t use canola oil because canola is chemically extracted using hexane. Cold-pressed canola oil exists, but it is usually very expensive and hard to find. It’s better to avoid, and just use healthy oils instead.
• I have not tried numerous combinations of all the oils listed above. I tried 50/50 extra virgin olive oil and avocado oil, which didn’t taste very good at all.
• I’ve also tried light olive oil as the recipe is written, and since it produced an amazing mayo that tasted better than any store-bought I’ve ever had, I stopped there. Feel free to branch out and experiment, and if you do, please leave a comment sharing with us what worked and what didn’t!

Step By Step Instructions

Step 1. In a wide-mouth jar, layer your ingredients as follows.

1. Lemon juice.
2. Salt.
3. Egg.
4. Light olive oil.

Step 2. Wait about one minute, or until the egg is at the bottom of the jar and the oil is sitting at the top of the jar.

Step 3. Place the immersion blender in the jar, all the way to the bottom.

Step 4. With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while the blender is still sitting at the bottom of the jar.

Step 5. After 5 seconds, you’ll have mayo at the bottom.

Step 6. At the 10-15 second mark, you’ll notice the mayo creeping to the top.

Step 7. In about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.

Step 8. Very slowly (and carefully), bring the immersion blend up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.

Step 9. Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your mayo is done when all the ingredients are incorporated together!

Step 10. Taste your mayo and adjust your salt and/or lemon juice if desired.

Recipe Tips

Homemade mayo is good in the fridge for about one week. However, by lacto-fermenting the mayo you can make it last for several months.

To do this, add 1 tablespoon of whey to the finished mayo and stir well. Allow mayo to sit on the counter overnight, or up to 24 hours. Put the mayo in the fridge and you’ve got mayo that will be good for 2 months or more!

FAQS

To Serve

This recipe is for a basic homemade mayo. It’s absolutely stunning and delicious and has the perfect balance of tangy and creamy. But, some people prefer their mayo to be a bit fancier. If that’s you, consider the following additions to your homemade mayo (add these just after the egg):

• Pinch white or black pepper
• Dry mustard OR prepared Dijon mustard (in any flavor you’d like)
• Using vinegar (apple cider vinegar, white wine, white balsamic, etc.) instead of lemon juice pepper, or using lime juice too
• Sweetener (honey, sugar, maple syrup, etc.)
• Garlic
• Horseradish
• Fresh herbs
• Paprika
• Garlic powder
• Crushed red pepper

More Homemade Sauce Recipes

• Easy Homemade Pizza Sauce Recipe
• Easy Homemade Salsa
• Creamy Cauliflower Sauce
• 15 Minute Homemade Hot Sauce

Watch How to Make Fail Proof Homemade Mayo