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 kosher 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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Very tasty! It came out perfect- blended up thick & stiff- but I tasted & decided I wanted just a little more vinegar: + 1/2 tsp, quick blend and… it’s separating. I threw off the ratio or the steps, …or both. Still, it’s a great recipe.