Easy homemade mayonnaise in minutes

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homemade mayonnaise in a white dish

If you’ve only ever had store bought mayonnaise, then you haven’t really tasted what mayonnaise is supposed to taste like! Many recipes for homemade mayo are a huge mess and take loads of time and patience.  These techniques usually involve dripping oil into a food processor for a good 10 minutes. If you’re like me, needing mayonnaise generally consists of looking into an empty jar while I’m in the middle of making a sandwich for my kids to run out the door with. I don’t have 20 minutes to make mayonnaise. I need it now!

That’s why I love my immersion/handheld blender.  I find that the immersion blender is the simplest, as well as the quickest and least messy way to make the best mayonnaise.

Using the proper tool, as well as having ALL of your ingredients at room temperature, will make whipping up a batch of delicious, creamy, and healthy homemade mayonnaise a simple task that can be done in minutes.  

Please note that it can be a bit of an art to make perfectly, so if you have a failure, try it again. 

I’m going to say this again and again: For best results all ingredients should be at room temperature before blending. If the oil or egg are refrigerated, the mayonnaise will NOT thicken/emulsify.

Easy Homemade Mayonnaise

  • 1 egg, room temp (I generally walk out and get an egg from my chickens right before I make this!)
  • 1 tsp (or to taste) Dijon mustard
  • 1 clove garlic (optional)
  • Lemon juice, a good squeeze (1/2 lemon is too much); vinegar may be substituted
  • ½- 1 cup mild oil ( avocado oil is my favorite)
  • 1 probiotic capsule, optional (here’s what I use)

 

In a quart sized mason jar or container that came with your immersion blender (tall and just wide enough to fit the immersion blender is preferable), add the egg, mustard, garlic and lemon juice. Start blending the mixture, and add ¼ cup oil. Blend until oil is fully incorporated, adding a few tablespoons at a time until mayonnaise is the *consistency you prefer. Open probiotic capsule and empty into mayonnaise. Mix to thoroughly combine. Refrigerate.

The mayonnaise will last a full week when refrigerated. However, if 1 probiotic capsule is emptied into the mayonnaise and blended, it will last a good month in the fridge!

*Keep in mind that it will thicken up a bit in the fridge. However, it’s best to get it to a pretty thick consistency from the very start. You’ll think “There’s no way this can take more oil” but it will. Just pour it in there and keep blending. Stopping every minute so you don’t burn out the motor on your immersion blender.

If you are allergic or averse to raw eggs, or are vegan, try my recipe for Coconut Milk Mayonnaise.

Enjoy!

Although there are links here to the products I often use, Costco offers very affordable avocado oil and sells the Cuisinart Immersion Blender for a great deal.

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Comments

  1. I hardly ever ever make mayo because it takes forever. This is super runny though. Is it runny at first?

    • If it’s runny, that means it needs more oil. Even though it seems like more oil would make it more runny, it actually has the opposite effect. Also, with the addition of the probiotic powder, it will form up in the fridge. Let me know how it turns out Becky!

      • Ha Thanks! I got it to stand up after I wrote that. I just was in a hurry and usually make it the long way! That was awesome though! I will def make it this way from now on! I’ll for sure add the probiotic powder! Thanks for the tips!

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