Easy Homemade Mayo
Yes, you can make delicious mayo with this easy mayo recipe that works perfectly every time with an immersion blender, vinegar, lemon, mustard & garlic powder, & extra light olive oil. Blend creamy, delicious mayo in less than 1 minute!
My homemade mayo recipe is considered healthy for several reasons. Firstly, it can be made with high-quality, wholesome ingredients such as organic eggs, cold-pressed oils, and fresh herbs, which are all nutrient-dense and contribute to overall health and well-being. Secondly, homemade mayo can be customized to suit individual dietary needs and preferences, such as using a specific type of oil or omitting or adding certain ingredients for flavor or nutritional benefits. Thirdly, this homemade mayonnaise does not contain any preservatives, additives, or artificial flavors found in commercial brands. Additionally, making mayo from scratch allows for complete control over the amount of salt, and other additives, making it a healthier and more natural alternative.
Why You’ll Love This Easy Mayo Recipe:
- All the ingredients are easily digestible for a gentle tummy.
- It mixes together in less than one minute.
- The simple ingredients are affordable and easy to find.
- It’s all-natural without any preservatives.
- The taste is incredible!
How Do You Make My Mayonnaise?
Step 1. Use an Immersion Blender
This method only works using an immersion blender or stick blender. You will also need a narrow cup that is slightly larger than the head of the immersion blender. The beaker that comes with most immersion blenders works great!
Step 2. Room Temperture Egg
It is critical that your egg is at room temperature for the emulsification to happen. You can either leave your egg out on the counter for several hours, or let it soak in a bowl of hot tap water for 5-10 minutes.
Step 3. Add The Ingredients
Add in the white wine vinegar, lemon juice (fresh or from a bottle), mustard powder, garlic powder and salt.
Step 4. Add the Oil
Gently pour in the oil so you don’t upset the eggs at the bottom. Let the oil sit for a minute or two for all the ingredients to settle at the bottom, with the oil floating to the top..
Step 5. Emulsification
Gently lower your immersion blender into the cup and rest it on the bottom. Turn on the blender to the highest power and hold it steady in the cup. Within 15-20 seconds, the mixture will turn white on the bottom of the beaker. As soon as the mixture is white around the bottom of the cup, begin to gently move the immersion blender up and down to incorporate all of the oil. As soon as all the oil is mixed, turn off the blender. You do not want to over-mix the mayo.
Step 6. Enjoy!
Store your mayo in an air-tight container in the fridge. It will thicken up a little more once it is cooled.
Easy Homemade Mayo
Equipment
- 1 Immersion Blender with Beaker Cup https://amzn.to/3Zuw7cJ
Ingredients
- 1-1/4 cup oil (extra light olive oil is my fave)
- 1 egg must be room temperature
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- This method only works using an immersion blender or stick blender. You will also need a narrow cup that is slightly larger than the head of the immersion blender. The beaker that comes with most immersion blenders works great!
- It is critical that your egg is at room temperature for the emulsification to happen. You can either leave your egg out on the counter for several hours, or let it soak in a bowl of hot tap water for 5-10 minutes.
- Add in the white wine vinegar, lemon juice (fresh or from a bottle), mustard powder, garlic powder and salt.
- Gently pour in the oil so you don't upset the eggs at the bottom. Let the oil sit for a minute or two for all the ingredients to settle at the bottom, with the oil floating to the top.
- Gently lower your immersion blender into the cup and rest it on the bottom. Turn on the blender to the highest power and hold it steady in the cup. Within 15-20 seconds, the mixture will turn white on the bottom of the beaker. As soon as the mixture is white around the bottom of the cup, begin to gently move the immersion blender up and down to incorporate all of the oil. As soon as all the oil is mixed, turn off the blender. You do not want to over-mix the mayo.
- Store your mayo in an air-tight container in the fridge. It will thicken up a little more once it is cooled.
Video
Nutrition
Responses
-
I really want to make your recipe, I get nervous eating uncooked eggs, all those years growing up with warnings about uncooked eggs I guess. How do I get over the hump? Thanks for all your wonderful recipes
Debbie-
Hi Debbie, I understand your concern and I appreciate that you love my recipes! I just did a google search and here are a few suggestions that might help…Use pasteurized eggs: Pasteurized eggs are heated to kill any harmful bacteria, making them safer to consume uncooked.
Understand the science: The acidic ingredients (like lemon juice or vinegar) help to create a safe environment that inhibits bacterial growth. I hope this helps 🙂
-
-
How long with the Mayo last in the fridge. I made the Italian dressing, it was fantastic who I stored in the fridge or on the counter? And how long will that last?
-
Hi Jackie, I’m so glad you love the Italian dressing. I had some on my chicken salad last night 🙂 I have found the mayonnaise and dressing last about 10-14 days in the fridge in a glass airtight container. I don’t store them on the counter.
-
-
This turned out great! I never put mayonnaise on sandwiches. Now I will definitely be making your mayo recipe
to put on sandwiches. It makes me feel good because it is healthy. -
6 Comments
-
I really want to make your recipe, I get nervous eating uncooked eggs, all those years growing up with warnings about uncooked eggs I guess. How do I get over the hump? Thanks for all your wonderful recipes
Debbie-
Hi Debbie, I understand your concern and I appreciate that you love my recipes! I just did a google search and here are a few suggestions that might help…Use pasteurized eggs: Pasteurized eggs are heated to kill any harmful bacteria, making them safer to consume uncooked.
Understand the science: The acidic ingredients (like lemon juice or vinegar) help to create a safe environment that inhibits bacterial growth. I hope this helps 🙂
-
-
How long with the Mayo last in the fridge. I made the Italian dressing, it was fantastic who I stored in the fridge or on the counter? And how long will that last?
-
Hi Jackie, I’m so glad you love the Italian dressing. I had some on my chicken salad last night 🙂 I have found the mayonnaise and dressing last about 10-14 days in the fridge in a glass airtight container. I don’t store them on the counter.
-
-
This turned out great! I never put mayonnaise on sandwiches. Now I will definitely be making your mayo recipe
to put on sandwiches. It makes me feel good because it is healthy.-
Thank you Carolyn! I keep a jar of this mayonnaise in my fridge at all times!! 🙂
-
Leave a Reply