It is so empowering to be able to make something like homemade mayonnaise in your own kitchen you thought you had to buy from a store!
This is such an easy staple to be able to swap out, and so much healthier for you and your family too- with all real ingredients and it tastes so much better than anything you can buy in the store!
With a stick blender and some simple ingredients; oil + egg + acid you’ll be amazed at how quickly this comes together!
Making small batches like this recipe’s proportions with a stick blender means it’s lots easier than most recipes which call for a food processor, plus much larger quantities which always spoiled before I could use 4-6 cups of mayonnaise. This makes just around 1 cup, a perfect mount for whipping up egg salad! (Especially when all those Naturally Dyed Easter Eggs need to be eaten)!
The trick to making this recipe work is using a jar that is just barely bigger than your stick blender. For me this is a wide mouth (straight sided) pint-sized mason jar.
You can use lots of different oils; I prefer avocado or sunflower oil. But you can find your own blend from favorites like: avocado, olive, untoasted sesame, sunflower and coconut oils. Use what you’ve got, knowing whatever oil you do use will end up affecting the overall flavor of your finished homemade mayonnaise. *I do suggest staying away from using all olive oil as it won’t taste right, at least to me.*
Yield: 1 cup of mayonnaise
Homemade Mayonnaise Ingredients
- 1 large (or two small) raw egg- room temperature
- 1 T lemon juice or raw apple cider vinegar
- 1 T Dijon
- 1 pinch of salt
- 3/4 C to 1 Cup Oil
- Place room temperature egg (temp is important here!), lemon juice or vinegar, mustard, and salt in the jar, add oil(s) to the top.
- With the blender blades over the yolk, keep the blender firmly on the bottom of the jar and start blending.
- You’ll see the oil and egg start to emulsify almost immediately.
- Keep blender blades at the bottom for around a minute and once most of the ingredients are blended you can raise the stick blender up a little to incorporate any extra oils.
This will not feel quite as thick as store bought mayonnaise right away, but once refrigerated it will firm up and spread like any store bought mayo – but it will taste SO MUCH BETTER!
You can add other seasonings after the main emulsifying process, like garlic mayo, spicy mayo etc…
You can add more vinegar, mustard, or salt to suit your tastes with each new batch.
This mayonnaise will keep refrigerated for three to four weeks.
Perfect for egg salad and deviled eggs… which is something we eat a lot of since we raise our own backyard chickens!
Let me know if you liked the mayo and how you used it most.
Dig In, Michelle
