Make Your Own Mayo and Never Look Back!

Seriously, once you see how fall-off-a-log easy it is to make your own mayonnaise you will never buy the jarred stuff again.  Plus, organic mayo is so expensive but by making your own you can use organic eggs, oils, etc. and make an affordable, organic mayo.

What makes this method easy?  An immersion blender, also called a “stick” blender.  It looks like the one to the left.  It is only $24 on Amazon and I really think it is worth it!

If you don’t use a stick blender then good luck.  I avoided making mayo for years because it is a delicate and arm-aching process to get the egg and oil to emulsify.  That type of stress right as I want to make a sandwich is annoying.  With the stick blender you can literally whip up perfect mayo in 60 seconds.

Here are the ingredients:

1 large organic egg yolk
1 Tablespoon lemon juice
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon flake sea salt or to taste
dash white pepper, optional
1 cup room temperature oil

As far as oil goes using Olive Oil would make this an aoili technically not a mayo.  The Olive Oil has a very strong flavor and makes a delicious mayo.  However, a true mayo would use a neutral oil.  I like organic grapeseed oil or sunflower oil but experiment with an oil you like.  I would avoid any corn or canola oil because it is almost always genetically modified.

Egg yolk on the bottom then add the other ingredients.  Take the stick blender clear to the bottom and turn it on – holding it in place for 5 seconds.  You’ll see the thick white beginnings of mayo forming.  Once you see that slowly pull up the stick blender to grab the other ingredients.  I usually go up and down again.  Total time with the blender is less than 15 seconds.


It thickens up upon refrigeration.  And it will look yellow-er than store bought especially if you use organic eggs.  Everyone differs on how they feel about raw egg products.  I’m not too worried unless I was pregnant so I keep this in the fridge for 5-7 days.  It makes a nice small amount so if you were making an egg or potato salad you’d use it all up and not need to worry about storage.  Since it is so easy to make I wouldn’t make a bigger batch just make it as you go.

There are variations you might like:

  • use olive oil and add minced garlic to taste
  • a pinch of sugar makes it taste more like miracle whip if you prefer
  • after making the mayo add siracha or chipotle spice for a spicy mayo

How do you like your mayo?


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