This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! 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.
Maybe it was the raw egg. Or maybe it was my worry about the mayo not mixing properly. I mean, it had to be difficult to make this creamy, tangy sandwich spread turn out correctly, right?
As it turns out, all those myths about how hard it is to make homemade mayonnaise were wrong! With one amazingly simple recipe (and a couple of tricks), you’ll have delicious homemade mayo ready in less than 2 minutes!
HOMEMADE MAYO RECIPE
Not only does homemade mayo taste way better than store-bought, but it’s also:
- Quick. Make it in a total time of 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!
HOMEMADE MAYO INGREDIENTS
- Lemon
- Kosher salt
- Egg
- Extra light olive oil
- Flavors/seasonings (optional)
- Whey (optional)
You need an Immersion blender for this homemade mayo recipe.
You need EXTRA LIGHT olive oil. Extra light 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 neutral-flavored oil like walnut oil, macadamia oil, bacon grease, or ghee (but not individually, nor all together). I haven’t tried many of these specifically, but they are options if you don’t have extra light olive oil on hand.
- I don’t use canola oil or vegetable 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 different oils instead.
- I tried 50/50 extra virgin olive oil and avocado oil, which didn’t taste very good at all. Both have too strong of a flavor for homemade mayo.
- Extra light olive oil 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!
HOW TO MAKE MAYONNAISE
Step 1. In a wide-mouth jar, layer your ingredients as follows.
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, keeping the blender 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 blender 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 homemade 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.
HOMEMADE MAYONNAISE RECIPE TIPS
This homemade mayonnaise recipe 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 the mayo to sit on the counter overnight, or for up to 24 hours. Afterward, put the mayo in the fridge and you’ve got mayo that will be good for 2 months or more!
For best results, use a jar that is just a bit wider than your immersion blender. That allows the blades of the immersion blender to be all the way immersed in the egg and lemon juice at the start of blending, helping the mixture come together.
I’ve never had this homemade mayo recipe break, but if yours isn’t coming together, try adding an additional egg yolk or a teaspoon of mustard (both act as emulsifiers and help keep everything mixed together) and whisking it back together.
HOW TO MAKE MAYO WITH A FOOD PROCESSOR
Using an immersion blender is the fastest way to make mayonnaise. But you can make it in a food processor too.
Follow these instructions to make mayo in a food processor:
- Place egg, salt, and lemon juice in the bowl of the food processor. Place the lid on top.
- Turn the food processor on high and slowly drizzle the oil in. This takes some time so hum a tune or march in place to keep busy!
- Once all the oil is added, turn off the food processor. Now you have a fresh batch of mayo ready to eat!
TO SERVE HOMEMADE MAYO
This is a basic homemade mayo recipe. 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 of 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, or using lime juice too
- Sweetener (honey, sugar, maple syrup, etc.)
- Garlic
- Horseradish
- Sriracha
- Fresh herbs
- Paprika
- Garlic powder
- Crushed red pepper
Start with just a bit of your added ingredient of choice, and taste after blending. You can always add more, but you can’t take the ingredient out!
WAYS TO USE YOUR HOMEMADE MAYONNAISE
Now that you’ve made a batch of mayo, what are you going to do with it?
- My favorite is to just use it as a sandwich spread. There’s nothing like a classic sandwich with Homemade Lunch Meat and mayo on a couple of slices of Homemade Sandwich Bread.
- Use the mayo to make dressing or dip, like this Ranch Dressing or Caesar dressing.
- Make Broccoli Salad or Creamy Coleslaw for a delicious side dish.
- Enjoy these yummy Spicy Salmon Tacos with Slaw for this week’s taco night!
- Make a batch of perfect hard-boiled eggs and mix with mayo and mustard for a quick and easy egg salad or add to chicken salad.
MAYO RECIPE FAQS
What is mayonnaise made of?
This homemade mayo recipe has just 4 basic ingredients: lemon juice, salt, egg, and extra light olive oil.
What oil is best for mayonnaise?
Extra light olive oil is best for this mayonnaise recipe.
Do you need room temperature eggs for making mayo?
In my experience, no. An egg fresh from the fridge works just as well as a room temperature egg.
How long does homemade mayo last?
This recipe for mayonnaise is good in the fridge for about one week. However, by lacto-fermenting the mayo, you can make it last for several months! (See the recipe tips above for how to lacto-ferment the mayo.)
Is it cheaper to make your own mayonnaise?
Yes, it’s more budget-friendly to make your own mayo. Plus, you’ll have ingredients on hand to make other delicious foods, like The Best Scrambled Eggs, Mediterranean Grilled Cheese, or Caesar Salad Dressing!
MORE HOMEMADE CONDIMENTS
- Caesar Salad Dressing
- Homemade Ranch Dressing
- Easy Homemade Pizza Sauce Recipe
- Easy Homemade Salsa
- 15 Minute Homemade Hot Sauce
- How to Make Nut Butter
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Homemade Mayo
This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Jar 1x
- Category: Sauces/Condiments
- Method: Blended
- Cuisine: American
Ingredients
- 1 large lemon, juiced (or 2 tbsp lemon juice)
- 1 tsp kosher salt (or ½ tsp table salt)
- 1 whole egg
- 1 cup extra light olive oil
- flavors/seasonings (optional, see below)
- 1 Tbsp whey (optional, see below)
- immersion blender
Instructions
- In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, extra light olive oil.
- Wait about one minute, or until the egg is at the bottom of the jar and the oils are sitting at the top of the jar.
- Place the immersion blender in the jar, all the way to the bottom.
- With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while sitting at the bottom of the jar.
- After 5 seconds, you’ll have mayo at the bottom.
- At the 10-15 second mark, you’ll notice the mayo creeping to the top.
- At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
- 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.
- 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!
- Taste your mayo and adjust your salt and/or lemon juice if desired.
Notes
- If you are using whey, finish the recipe as directed, then add whey and stir in well. Let sit on the counter at room temperature for 24 hours. Then refrigerate.
Nutrition
- Calories: 603
Sarah
Have to say I am feeling rather smug about my homemade mayo! I went to the store specifically for the lighter olive oil but forgot lemons. I used Apple Cider Vinegar instead and the recipe worked brilliantly. So much so that I called my mother in law (who lives about a km down the road) to see if she had lemons (she did). Picked up a lemon and made a lemon and garlic aioli based on one of the comments (added a little more lemon juice, clove of garlic and dollop of dijon mustard), and it too worked perfectly. I’m never buying aioli again! To anyone a little apprehensive about trying this mayo recipe, don’t be, it is so easy and tastes fantastic.
Tiffany
Love this glowing review Sarah! Thanks for sharing!!
A
Can someone help me out? I’ve made this twice and with Canola oil NOT EVOO cuz I know it turns out bitter if you use EVOO. But the two times I’ve made this and followed the recipe to a T it turns out with a metallic/bitter taste and smell. Anyone else have this problem? Or is it just my tastebuds? The mayo that turns out like it tastes metalic like my immersion blender. Maybe there’s something wrong with it? Idk it’s confusing.
I love store bought hellmans mayonnaise and I know it won’t taste the exactly the same but it should be similar.
Tiffany
This mayo will taste awful if you use EVOO – that’s why I suggest using extra LIGHT olive oil, not extra VIRGIN. 😉 Try that and your mayo will be delicious!
A
I said I did not use EVOO i used Canola oil. However I think its my blender that’s causing the metallic taste.
CookingDaddyO
HI “A” – not sure how long ago you commented because these comments aren’t date tracked. I’ve made this twice now with canola because I don’t usually buy light olive oil. Both times turned out fine for me, other than how tangy the one I made with a Tbs of Dijon was (I should have decreased the lemon juice, I think).
So I’m not sure where your metallic flavor originates. I’d think it would be hard for a stick blender to impart a noticeable metallic taste in only 20 or 30 seconds. Is there a chance your canola is old, beginning to turn?
Tiffany – thanks much for publishing this technique. It may indeed be “no fail”. ALSO – I much prefer washing a stick blender over washing out a food processor or a regular blender.
Janette
I have made this recipe so many times I know it by heart. I don’t worry about which order to put ingredients in but make sure oil is last. This recipe has never failed and is the creamiest, thick mayo! If you’ve never made mayo before please give this recipe a try. I believe the key to this being never fail is using a stick blender in a tall jar that is more narrow than wide.
Katherine
I will echo the praises of this recipe! It is so easy and tastes great! I am wondering if you’ve ever tried doubling it? I feel like the one batch doesn’t last long at all- we use almost all of it for a huge batch of chicken salad for our family of 6! I don’t want to make a new batch as often. Thanks!
Tiffany
Thanks so much Katherine! I haven’t tried doubling, as we won’t go through it that quick. It’s worth a shot OR make two batches at the same time in different jars, while you’ve got the ingredients out already. Just measure egg glass one, measure egg glass two…etc., blend one, blend two, done!
Loren
We always double this recipe when we make it. It works just the same without any problems. We use a wide mouth mason jar to make it. One double batch might last a week in our house.
Linda
Absolutely amazing! I love homemade mayo but I have always followed the mandate of having the egg and other ingredients at room temperature, etc. Even when following the “rules”, every now and then the recipe would “break” and I end up with “soup”, not mayo. Sometimes the “fixes” for a broken mayo will work, but not always. Your recipe is so quick and easy and best of all, it works! Thank you so much!
Tiffany
You’re so welcome Linda!
Linda
Just made another jar of this amazing mayo, which is probably the 3rd or 4th time since my first post. and it is still working perfectly! I’ve been using a cleaned, empty Smucker’s natural peanut butter jar and it seems to be the perfect size. I also love the fact that I have a cover handy when the mayo is done. When I tried making mayo in the past with the plastic beaker that came with my immersion blender, I still had to scoopit out and then find a suitable container.
I used ACV this time but did not leave it out for 12 hours. Is it too late for that since I made the mayo 24 hours ago?
Peggy
I’ve made this recipe twice now, with great success. The first time I followed the recipe exactly, using light olive oil and the juice of one lemon. It was good, but very lemony. Maybe my lemon was too big, maybe I should have only measured out the 2T of lemon juice. I see some comments about using only 1T of lemon juice. I ended up using most of that batch for a baked salmon recipe that calls for mayo, and it was great.
This time around, I used sesame oil and apple cider vinegar, and I just love it! That’s definitely going to be my regular combination from now on. I make my own yogurt and cheese, so the lacto-fermentation is a natural for me with plenty of whey on hand. It not only makes it last longer, I think it really improves the flavor, and makes it a healthy pro-biotic food instead of something you should feel guilty about eating – like the processed mayo you buy in the store.
I will definitely be keeping this recipe around.
Charles
Unfortunately failed for me, it stayed liquid. My jar was a tad wider than on the picture here, maybe that was a problem?
Tiffany
Hi Charles! The width of the jar shouldn’t matter to the point of this not working. Did you follow the recipe exactly as written? No substitutions or omissions?
Charles
Yes, I followed it exactly. Tried it again just now, it failed again in the same way 🙁 It mixes but just stays runny, it does not get thick.
Tiffany
I’m sorry this didn’t work out for you Charles. I’ve heard of some “fixes” for mayo that include adding another egg, adding more oil, and/or adding more emulsifier. I haven’t tested any of these options though, so unfortunately I can’t offer advise as to how to make them work. I’ve never had this recipe fail, otherwise I’d be happy to offer ideas on how to fix it! 🙁
Janette
I am thinking the size of container might have been the problem. You should use a container that is taller and not as wide. I’m so sorry the recipe didn’t work. I know how frustrating that can be.
Justyn
Yes, a wider jar almost always made mine fail until I figured it out. It allows too much oil in with the egg, too quickly. It will start to emulsify and then it breaks and becomes watery after about 8-10 seconds. Very expensive and disappointing, so you might want to add the narrow jar tip to the instructions. It works almost every time in a narrow jar like you have in your photos.
Linda
I re-purpose Smucker’s Organic Peanut Butter jars, they have a nice wide opening for my immersion blender and work great for salad dressings and mayonnaise.
Hailey
I don’t have an emersion blender, what else could I use?
Tiffany
Maybe a blender? I haven’t tried it, but I’ve heard others being able to make mayo in blenders before.
Janette
I have made mayo using a stand mixer but you have to drizzle oil in very SLOWLY or it won’t make correctly. If the recipe doesn’t turn out don’t blame the recipe. The stick blender is key to having quick, failproof mayo for this recipe.
Kyris
Amazing! The best mayo I have ever eaten. I want to play with some different flavor combinations but LOVE it just as the recipe is written. Super simple, easy cleanup and unbelievably yummy! Thank you! I will never buy store bought Miracle Whip again!
Tiffany
Thanks for the rave reviews Kyris! You like it for all the same reasons I do, and to beat out Miracle Whip? Such an honor!
Jamie
Hello, thanks for posting this.
Why do you specify not safflower oil?
Also, do you or any of your readers know why my mayo starts to smell not as nice as when fresh a couple weeks after making it with kombucha? I’ve made it twice and have had the same problem, so I’ve had to throw it out for fear it has turned. I haven’t tasted it.
I use a store-bought bottle of unpasteurized kombucha. Since I’m using so little at a time, I’ve been stopping it with a wine stopper and keeping in the fridge. Does it die? Could it be that I don’t have any more live cultures?
Thanks!
Janette
Hi. I am not sure if I have the right answer for you but I use kombucha vinegar which is kombucha that has fermented for many months and turned into vinegar. My guess is using kombucha won’t work because it isn’t at that vinegar stage where all the sugar is turned to vinegar. Not sure if that answer will make sense to you or not. You can try making it with apple cider vinegar in place of the kombucha and see how it turns out. Also do you use whey to lactoferment it so it lasts longer? I lactoferment mine and haven’t had it go bad after many weeks. The only problem I have had is if my mayo gets pushed back into my refrigerator and it freezes it changes the texture and separates. Hope this info helps you.
Jamie
Thanks, Janette.
I use the kombucha in place of whey to ferment because I am lactose intolerant. I’ve read other recipes that use the kombucha live cultures to do the same job. I haven’t figured out from online research if kombucha that starts to go vinegary is only in flavor, or if the cultures are dying/diminishing as well. Probably, right? You gotta give them something to eat and I haven’t graduated to that level yet!
Janette
From my experience with kombucha I don’t think the cultures die out. We had a batch of kombucha vinegar that I left out in a bottle on the counter because I didn’t have room in my refrigerator. After several weeks it started growing it’s own scoby right in the jar so it must be still alive to do that. I don’t know about the storebought kind. We make ours from a scoby a friend gave to us. I wish I could be of more help. I really like this mayo recipe and use it all the time. I’m sorry you are lactose intolerant.
CMoore
You could probably use whey from non-dairy yogurt as long as it has active cultures.
Michelle G
Hi Jamie,
You mentioned using refrigerated kombucha. From the reading I’ve done, that makes the cultures dormant and too weak to ferment. If you’re wanting to use kombucha, try letting it get nice and vinegary in the brewing vessel (or SCOBY hotel) then using it for your mayo.
The cultures are alive, well, and active when the kombucha goes to vinegar. 🙂 Try reading up on www.kombuchakamp.com. Lots of info from experience, as well as from books is shared there.
Sheryl
I tried this recipe because I have a ton of whey to use, but I’m not seeing in the instructions when to incorporate it? It did work, so I’m very happy about that. So easy!
Heather (contributing author)
Hey Sheryl! Check under the last section of the post. Tiffany shares how to lacto-ferment your mayo using whey. It will keep your mayo fresh longer.
Sheryl
Oh, I see it now! Thank you so much.
Janette
It says to add 1 tablespoon whey to the mayo and cover with lid and sit on counter for around 6 hours, then refrigerate. It’s under the heading how to make mayo last.
Janette
I am still making this recipe as it is fail proof like it says. Today I was in a hurry and forgot to add the egg until I had already put in half of the oil. I added the egg and then the rest of the oil. The egg seemed to sink to the bottom of the jar so I blended it all together and it turned out great. This is the creamiest, thickest mayo. To those of you who have wanted to make mayo but have been discouraged with other recipes that failed please give this recipe a try. I am convinced the critical part to this recipe is keeping the stick blender in the bottom of the jar until the mayo has formed and then slowly lifting the blender up to blend in the rest of the mayo. I have put in salt before the wet ingredients and it still turns out for me. This is a keeper recipe. Thanks so much for sharing this one. I was so disappointed wasting ingredients with other mayo recipes and now I have success every time with this recipe.
Tiffany
Wow! Thank you for leaving such a rave review Janette! I so greatly appreciate it, and I’m even happier your mayo turned out perfect despite the egg being added later!!
Louise Jensen
Hey, Just made this recipe yesterday, and I just wanted to let you know that the “recipe box” says first: First, lemon juice. Second, salt. Third, egg. Finally, light olive oil, but your instruction says first, lemon juice, second, egg, third, salt finally oil.
I made it as it said in the “recipe box” and it turned out fine, a bit thin, but great taste, but I got quite confused from the differing order 😀
Tiffany
Sorry about that Louise! I’ll fix that right now!
Louise Jensen
No problem 🙂
Johan Bornman
Thanks very much for this info, no more disasters.
Used a stick blender with half pork fat half coconut oil. Did not have fresh lemon so I used some kombucha vinegar.Fermented with Kraut juice and sitting in the fridge ready to go
Not that it would last long since I have a fail safe way of making mayo
Susan
I am intolerant to the protein in Milk and can’t use whey, will substituting apple cider vinegar for the lemon juice really make it last longer instead like one comment suggested? I also am intolerant to the protein in the white of a chicken egg and have to use duck eggs to substitute. Since I don’t have a problem with the chicken yolks could I just use two yolks instead of a whole egg. Sometimes the flavor of duck eggs is a little strong for something like mayo.
Tiffany
I don’t know for sure about subbing ACV for whey for the lacto-fermentation part Susan. In fermentation articles I’ve read, you need a live active culture to achieve the same result. Raw, unpastuerized ACV might work, but I’ve also read the juice from sauerkraut or kombucha does the trick.
Bonnie N
Yes! Just double up on the yokes! It should work great! To make homemade garlic lemon aioli, just add a little extra lemon juice, minced garlic, and Dijon mustard, increase your oil a bit and -Ta-Da- amazing aioli for crab cakes, salmon patties, hoagies etc.
Bianca
Wow what a great recipe, I have just tried it and it worked perfectly. Thank you!!!
Tiffany
You’re most welcome!
Lina
Hi, i am in an asean country where olive oil is so expensive, cost double than buying the groceries stores mayo itself. I wonder if I change from light olive oil to sunflower oil, will it still taste nice as it is with olive oil?
Tiffany
I’ve only tried this recipe with the oils mentioned above Lina, and I haven’t personally tried sunflower oil so I’m not sure how it tastes. Sorry I’m not more help!
Beth
Yes, sunflower oil will work.
Beth
Sorry, I posted my last comment too soon. Sunflower oil is very neutral and works great. Making this with ACV, sunflower oil, and a clove of garlic is about the closest I have ever come at home to what my husband expects mayo to taste like!
Sara
Could I used Grapeseed oil?
Tiffany
Grapeseed oil is a polyunsaturated fat Sara, and in general, should be avoided.
Vicki
polyunsaturated fats are actually very good. but in this case it’s more likely recommended to be avoided because of the very high levels of omega-6
Janette
I have to comment again on this recipe and how thankful I am that I found this information. I have made this recipe at least a dozen times now and it has NEVER failed for me. This is truly the easiest, quickest, best recipe for homemade mayo that I have found. I follow this recipe exactly the only change I make is I use 1 Tablespoon lemon juice and replace the other 1 Tablespoon of lemon juice with apple cider vinegar. I add whey to mine and let it set out for several house to lactoferment so the mayo lasts a long time. It is great that I don’t have to go to the grocery store to buy mayo since this one is so easy to make. Thanks for sharing a keeper recipe. I had tried many other homemade mayo recipes before this one and they worked sometimes and other times didn’t. This is the only one that has ALL the time for me. If you haven’t had the courage to make homemade mayo before please try this recipe.
Tiffany
Oh wow Janette! What a glowing review! Thank you so much for taking the time to share with me and fellow readers! I might have to try the ACV sub next time – does it lend a hint of sweet to the mayo?
Mariah
So I just horribly failed my first attempt at homemade mayo. I did not start with this recipe since I just stumbled upon it while trying to figure out why mine tastes so awful. Now I know not to use extra virgin olive oil but I don’t have an immersion blender. Can I have good results with a magic bullet or with a standard electric hand mixer?
Tiffany
I honestly haven’t tried either a magic bullet or a hand mixer Mariah, so I can’t say whether or not it’ll turn out. Perhaps another reader can interject… I’m sorry you had to learn the hard way on EVOO (but I did too 🙁 )
Debbie
What all do you use your immersion blender for? I’d like to invest in one, but would like to know of one that will hold up to regular usage.
Thanks!
Michelle G
Debbie, first of all, search Amazon and read the reviews! I’ve just bought the Utalent brand (8 speed, green, $43ish). It’s supposed to be in tomorrow, so I haven’t used this particular one yet. I used to have a KitchenAid (it was a 2 speed, around $55) one, though, & we LOVED it! We made smoothies on the regular, whisked up eggs with it, and some other things that I can’t recall at the moment. They’re certainly worth the investment IF you buy a quality one. Don’t go with an el-cheapo – you’ll end up spending way more money when you replace it. As a matter of fact, the whole reason I bought another stick blender is because we need to make our own mayo starting very soon. We can’t afford the healthy mayos anymore.
Melody C.
I’ve made this twice now, and it’s worked like a charm both times. I’d previously tried another “recipe” using this method, and the mayo came out watery. I can’t really figure out what the difference is, unless it’s just that rest time. I usually add in some Dijon mustard and a splash of white wine vinegar, and this time I added in some whey and let it sit on the counter for a bit to ferment. The whey added a nice tang. Thanks for posting this!
Tiffany
You’re most welcome Melody! So glad you’re enjoying it! 🙂