I struggled for years to make homemade mayo. For something that appears so easy with minimum ingredients, it sure took me some time to get it right.
I’m a throw-it-together kind of person that doesn’t use measuring cups much. I like to “eyeball it”. Sadly, you can’t do that with homemade mayo. For some reason, it must be exact measurements for the emulsion process to be successful. It’s science I suppose. 😉
This post is in partnership with Now, all opinions are my own. For a full disclosure statement, click here.
In my defense, I did try to measure out the recipes sometimes. I can’t tell you how many batches of mayonnaise I had to throw out because it was a runny gross mess. And oil isn’t cheap! Especially for a quality olive or avocado oil. I’d get frustrated after a wasted few batches, quit for a few months, then try again. The cycle would repeat itself.
After about two years of this game, I finally found the perfect combo of ingredients + technique. I’m here to share all my secrets so you can avoid the ugly learning process.
Homemade mayo Tips
Truthfully, once you know what you’re doing, it is super easy. And now, I don’t always measure things out. After measuring several times over a few months, I learned to get it close to perfect.
The trick is to have a great hand held immersion blender. The one I use was a wedding gift from 12 years ago and it’s still holding strong. However, this one from Amazon is a great price with solid reviews. I make my homemade mayo in a wide mouth pint jar which the blender fits into easily. A hand held not only works great for this recipe, but it’s way less mess than making it in a traditional blender, then transferring the mayo to the jar and trying to scrape it all out. Waist not want not. Plus, it’s all just more things to clean, and I’m not about that dishes life.
Add the spices, but wait until it’s mayo first!
I love to add additional spiced into the mayo like fresh ground cracked pepper which I grind in my motor and pestle. Then I also add a dash of garlic salt and dried rosemary. Ugh, it’s so good I could almost eat it with a spoon. However, don’t add any additional spices until they mayo has already taken shape and is the thickness you want. Adding it at the beginning stages can ruin the outcome. Like I said, mayo is a sensitive thing.
Do add everything in order, or I can’t guarantee the outcome. First the egg, farm fresh or free range organic is best since it will be raw. 1 tsp dijon mustard. You’ve got to use dijon, just trust me. Then 1 tsp apple cider vinegar, 1/2 tsp salt (I love Real Salt), followed by NOW Avocado Oil.
Why I made my own mayo
The reason I make my own mayo is I want it a high quality, good for you fat that my family can consume. Fats are amazingly healthy for your body when they’re in the right quantity, and quality. Because I’m doing this not only for taste, but health, I want to make sure I have the highest quality ingredients in my mayonnaise.
And if you’re in search of even more common condiments you can make from scratch, you’ve got to try my ranch dressing seasoning. Use it to make the most delicious ranch dressing, or dip, whenever you want! My family are ranch addicts, so again, I want them consuming health ingredients, especially from items they consume often.
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 cup avocado oil (or light tasting olive oil)
- SPICES TO TASTE:
- Garlic salt
- Fresh pepper
Add all ingredients in the order listed into a wide-mouth pint Mason jar (or any other jar wide enough to fit an immersion blender).
While the immersion blender is off, place the blade all the way on the bottom of the jar. Turn the immersion blender on, and let sit on the bottom of the jar for about 30 seconds. Do not move the blender!
When the liquid at the bottom of the jar starts to look white, opaque and mayo-like, slowly raise the blender through the rest of the oil. The mixture will continue to thicken up as you pull the blender up.
Once you have reached the top and all the oil has been blended in, turn off the blender and you’re done!
Season more to taste with additional optional spices, if desired.
Store in the fridge in the jar. Lasts for up to 2 weeks.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 9mgSodium: 63mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g