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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Tips for a successful mayonnaise
- Using fresh egg yolks is so important. Conventional eggs (your standard .59/dozen white eggs) have a salmonella contamination rate of about 1:10,000 eggs. Pasture raised eggs have a lower risk. Use only pasture raised.
- 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.
- You can make this mayonnaise by hand but you’ll have to whisk it like crazy and there’s a chance it could split.
- Your mayonnaise may be thinner than store bought because it doesn’t have texturizers and thickeners added.
If your mayo breaks:
- If your mayonnaise splits or doesn’t thicken, you probably added the oil too fast. It can only be added a few drops at a time. If yours splits, add a few drops of cold water and whisk very vigorously.
- If that doesn’t fix it, 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’ve never had a mayo split using an immersion blender or this food processor is perfect for small batches. An immersion blender also does a great job.
- Your mayonnaise may last up to two weeks tightly sealed in the refrigerator.
Great recipes to use homemade mayo
Try these great recipes to use your homemade mayonnaise:
Homemade Mayonnaise Recipe
The best homemade mayonnaise recipe that's perfectly tangy and just right anywhere you want to use it.
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
Note 1: If using a whisk and bowl, you’ll want to hold the bowl steady while you whisk with one hand and add oil with the other. To do this, wet a dish towel, roll it up and curl the towel into a circle on the counter. Set the bowl in the towel to stabilize it.
Nutrition
Serving: 2teaspoonsCalories: 31kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 25mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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you can use the whole egg right? The recipe says just the yellow yolk?
Just the yolk in this one. –Rachel
I see the question about using the whole egg. I have always understood that raw egg white should not be eaten. The recipe looks good. I would also try macadamia oil .
Sonia you can see my notes in the recipe about what eggs to use. I eat the whites as long as the eggs are pastured.
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