Homemade Mayonnaise (Better than Hellmann’s)
Homemade mayonnaise is a great condiment to keep on hand. Rich, creamy and probably not like anything you’re used to buying at the store, you’ll be shocked to discover just how easy it is to make and why your health might thank you for the switch.
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Ew raw eggs! The facts.
Using raw eggs scares you and I understand, but it’s not nearly as scary as you might think. I eat up to 5 raw eggs a day as part of my treatment for my autoimmune disease and have not been sick once. Let’s cover the facts:
Using fresh egg yolks is so important. I can’t stress that enough. Conventional eggs (your standard .59/dozen white eggs) have a salmonella contamination rate of about 1:10,000 eggs.
Because cage-free, free range and organic eggs are all essentially the same when you compare how the chicken was raised it might be safe to assume their salmonella rates are also close to the same.
But pastured eggs, or the eggs of chickens raised outdoors have been shown to have lower rates of infection. If you are going to be eating raw eggs, get them from a farmer who raises them on fresh grass (not in a dirty pen) or get a brand like Vital Farms.
Control the inflammatory oils
Just about every store bought mayonnaise is made with some sort of hexane-washed inflammatory vegetable, canola, safflower or soybean oil. We quit vegetable oil a long time ago and have chosen to use avocado oil in homemade mayonnaise to reduce our exposure to vegetable oils. You could use olive oil but I find the flavor too strong and bitter.
Can I make mayonnaise by hand?
Of course. Just be prepared to use a little elbow grease. You’ll just need a bowl, whisk, a damp kitchen towel to hold the bowl steady and some patience. You could have more trouble with your mayonnaise splitting if you do it by hand but I’ll give you some tips to fix it if that happens.
My mayonnaise is thinner than the store bought kind. Why?
- One of the main reason your homemade mayo is thinner is because there aren’t any stabilizers or texture modifiers in it. Homemade mayo will never be quite as fluffy as some brands of store bought.
- You may also have a higher ratio of watery ingredients to oil in your recipe. This is usually from vinegar or lemon juice that are used to provide acidity.
- And lastly, you may have broken your mayonnaise by adding the oil too fast. If you are making yours by hand only add oil a few drops at a time. Yes I said drops–not a stream. If you see streaks of oil and mayonnaise both in your bowl, you can fix it.
How to fix a broken mayonnaise
Mayonnaise that doesn’t thicken at all or is full of streaks of oil can usually be fixed. When you see oil starting to separate from the eggs while whisking or mixing, add a few drops of cold water and whisk like your life depends on it. This should help things re emulsify. If not, do this:
Add a new egg yolk to a bowl with a pinch of salt. Start whisking and then add the broken mayonnaise to the new egg a few drops at a time until it’s all whisked in and solid.
I use the tiny drop hole in my food processor to add my oil very slowly and have never had my mayonnaise break. This food processor is perfect for small batches. An immersion blender also does a great job.
How long does homemade mayonnaise last?
About two weeks. The acids in your mayonnaise help keep any bacteria at bay.
Are there any good store bought brands?
Yes. Trader Joe’s organic mayonnaise is a top rated version. If you are like me and don’t have a Trader Joe’s close by, Sir Kensington’s is easier to find (though I don’t like the flavor of it personally). I’d rather make my own. Whole Food’s 365 Organic Mayonnaise is a good third option as well.
Great recipes to use homemade mayo
Try these great recipes to use your homemade mayonnaise:
Homemade Mayonnaise Recipe
Ingredients
- 1 egg yolk pastured preferred, room temperature
- 1 1/2 teaspoons lemon juice use a real lemon
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1 1/2 teaspoons white wine vinegar
- 3/4 cup avocado oil not olive oil
Instructions
- In a blender add the egg yolk, lemon juice, dijon mustard, salt, and vinegar. Blend briefly in the food processor, blender, or with a whisk to combine. If using a whisk, see note 1.
- With the blender running or while whisking rapidly, slowly add the oil just a few drops at a time until the mixture starts to thicken. If you have a food processor with the small hole in the food chute you can add the oil all at once and it will drip in.
- Pour in the oil in a steady stream and blend until the mayo reaches a spreadable thickness–1 to 2 minutes at the most. Use immediately or cover and refrigerate up to 2 weeks.
Notes
Nutrition
Taste better than Hellman’s. Love it
Are you really just using the yolk or the whole egg? Most of recipes call for the whole egg. When I just used the yolk as this recipe calls for it is super runny. I’ve never had this problem with other recipes, so I am going to try using the whole egg next time.
Yes I use the yolk but I also use either an immersion blender or regular blender and there’s never an issue. If you try to hand whisk a mayonnaise and add the oil literally any faster than a drop at a time it can fail to emulsify and will stay runny. –Rachel
Thank you! I thought I failed. Added the egg white in and it is now creamy. I use an emersion blender and it worked perfectly.
Would you think a blender or a food processor would work for making this? I have a blender but not a food processor, not sure if I should buy one yet or not. Thanks 😊
Yes a blender works!
Mine is runny. How do I thicken it?
Hi Tim–what method did you use to blend it? By hand or with an immersion/regular blender? Usually it’s runny if you added the oil too quickly and it didn’t have time to emulsify. You can’t usually save a mayonnaise that hasn’t emulsified and they are very, very hard to save if they split totally (which happens more if you are doing the mixing by hand). Let me know what method you used and we’ll see what we can do. That oil has to go in in a very, very, small steady stream. –Rachel
Yes, I put it in too quickly. I don’t think I am patient enough for this.
To fix it crack another egg in a bowl separate impulsively it and slowly pour your runny mix in very slow
Texture is perfect and flavor is great but it is salty. I don’t know if I over added or what I did. I will decrease by half next time…..because there will be a next time. Can’t wait to get the saltiness to our taste. Easy and such a good feeling to know
exactly what is in it. Thank you.
Hi Jane, if you used table salt that could be it. Table salt is soooo much saltier than kosher or sea salt and it depends a lot on the size of the granules. Diamond Crystal kosher is the least salty compared to Morton, Celtic salt is less salty than those are. So certainly adjust to taste. I’m glad you were successful overall though! –Rachel
This is the best recipe I have found and tried so far, Thank You!!
Can you double it without an issues?
Wonderful Janine! Yes you can make this recipe as large as you’d like. It will work! –Rachel