Homemade Mayonnaise: An Easy and Delicious Recipe
Making mayo in your own kitchen is much more simple than most people might think. You can make Homemade mayonnaise with the highest quality ingredients and it will taste, oh, so much better for a fraction of the cost of a similar product in the store!
With as little as five ingredients, you can make this mayonnaise recipe within minutes so you can always have a fresh batch of mayo when you need it for sandwiches, burgers, a dipping sauce or pasta salad.
The oil for homemade mayonnaise
When it comes to the oil you choose to use, most liquid oils will work great. I recommend using either olive oil or avocado oil but melted coconut oil or lard can be used too. Use whichever oil you prefer.
The egg in mayonnaise
As with almost all other mayo recipes, this mayonnaise contains raw egg. I understand that this may concern you if you’re making mayonnaise for the first time. I definitely had my reservations when I read a mayonnaise recipe for the first time.
While raw eggs do have a potential to make someone sick, our current food system has scared us to think that ALL raw eggs WILL make you sick. When, in fact, that is not always the case.
The potential for an egg to make anyone sick highly depends on the health of the chicken, the chicken’s environment and the handling of the eggs. If you’re allergic to eggs, it’s best if you skip this recipe.
The mustard
You can use almost any kind of mustard. Use any mustard you and your family enjoy or have on hand. If you need to, powdered mustard can be used in place of bottled mustard.
The lemon juice
While fresh lemon juice typically gives the best flavor, bottled lemon juice will work just as well.
The shelf life
One of the main downsides to making Homemade mayonnaise is that it does not have as long of a shelf life as one you’d buy at the store. Depending on how you store it, Homemade Mayonnaise can last up to two weeks. We typically try to use it within a few days – a week.
If you want a mayonnaise with a longer shelf life, I would suggest trying a fermented mayonnaise. Fermented mayonnaise can last for months!
Tools and Ingredients
1 egg (preferably room temperature)
1 cup liquid oil of choice (I use avocado or olive oil)
Salt (I like to use Redmond Real Salt)
Juice from half a lemon (about 1 tablespoon) – can sub any vinegar if lemons are not available
1 tsp Dijon mustard
A tall container (I prefer a wide mouth pint mason jar)- By using a wide mouth pint mason jar, you don’t have to transfer any leftovers into a storage container. Simply mix with the immersion blender and secure the lid!
An immersion blender – (also called a stick blender)
Directions
Start by adding your egg to your tall container
Gently pour the liquid oil over the egg. Be sure all of the oil stays above the egg.
Add your desired amount of salt, the juice of half a lemon, and Dijon mustard on top of the oil.
Carefully place the immersion blender in the jar so the immersion blender covers the egg at the bottom.
Starting with the immersion blender at the bottom of the pint jar, begin blending on the high setting.
Once the bottom quarter starts to incorporate, slowly lift the immersion blender to allow the rest of the ingredients to be incorporated.
Once everything is mixed and you’ve reached the mayonnaise consistency, turn off the immersion blender and remove from the jar. Make sure to scrape off any excess mayo from the immersion blender.
This Mayo is now ready to use! If you don’t use all of it right away, store in the fridge. Be sure to use it within a few days.
Want a may that will last longer in the fridge? Check out fermented mayonnaise HERE.
If you enjoyed this recipe, you may also like THIS homemade Italian seasoning recipe
FAQ:
Does it matter what kind of oil I use?
Most liquid oils will work great for making mayonnaise. You can use olive oil or avocado oil but melted coconut oil or lard can be used as well. Use whichever oil you prefer.
How long does homemade Mayonnaise stay good?
Homemade mayonnaise does not have as long of a shelf life as one you’d buy at the store. We typically try to use it within a few days – a week
If you want a mayonnaise with a longer shelf life, I would suggest trying a fermented mayonnaise. Fermented mayonnaise can last for months!
Can I use a different type of mustard?
Almost any kind of mustard can be used. Use any mustard you and your family enjoy or have on hand.
Can I use powdered mustard?
If you’re in a pinch, powdered mustard can be used in place of bottled mustard
How can I extend the shelf life of my homemade mayonnaise?
Fermentation is the best way to extend the shelf life of any homemade mayonnaise.
To ferment mayonnaise, you will need to add a small amount of liquid culture to the jar before mixing. This liquid culture could be sauerkraut brine, whey strained from yogurt, plain water kefir or plain kombucha.
Continue with the regular mixing process. Next, leave the mayonnaise out on the counter for a few hours.
After a few hours, you can secure the lid and place it in the fridge.
Is it really okay to use raw eggs in mayonnaise?
While raw eggs do have a potential to make someone sick, our current food system has scared us to think that ALL raw eggs WILL make you sick. When, in fact, that is not always the case.
The potential for an egg to make anyone sick highly depends on the health of the chicken, the chicken’s environment and the handling of the eggs.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Find more at @MissysHomestead on Pinterest and Instagram.
