Skip the processed store bought condiments and learn to make your own with this creamy, spreadable and simple homemade mayo recipe.
If you’re going down the path of clean living and eating, chances are you check your labels on the foods you’re buying at the grocery store. And if you’re doing that, chances are you already know that highly processed seed oils and mystery ingredients riddle our long loved condiments.
From mayo to even… yes, ketchup, it seems every thing we love to spread and dip our food into has some type of unwanted junk ingredient in it. But good news to you, it actually doesn’t have to be this way. You can learn to make your very own condiments that you regularly enjoy right at home.
And in my humble opinion, this simple homemade mayo is the easiest place to start. It’s a staple for one. For two, it doesn’t require any special ingredients. Most of the add ins for this simple homemade mayo you probably already have on hand in your kitchen.
What ingredients are in mayo?
Most mayo recipes call for two main ingredients: a type of oil and eggs. Those are your base ingredients. The rest of the add-ins are optional, but I feel they give the best taste when added.
My added mayo ingredients are the following
- Apple Cider Vinegar – Gut healthy and helps to keep the mayo fresh longer
- Fresh Lemon Juice – Enhances the flavor of the mayo
- Dijon Mustard – A natural emulsifier & flavor enhancer
- Quality Salt – Adds extra minerals and works to enhance flavor
For your oil, you could either use avocado oil or olive oil. I just recommend to stay away from highly processed seed oils. It’s best to use something that’s a bit more neutral. I’ve found avocado oil makes the best base for simple homemade mayo.
I also want to mention, since this recipe calls for a raw egg, I highly recommend that you source your eggs from a trusted clean source. I prefer local pasture raised eggs where the chickens are raised in healthy natural conditions. It lowers the chance of the eggs containing unwanted bacteria such as salmonella.
What Tools Are Needed to Make Homemade Mayo?
The secret to homemade mayo that actually turns out thick and creamy is using an immersion blender. Immersion blenders works so well at emulsifying the oil with the egg. The key though is to leave the immersion blender at the bottom of your jar while running it for the first 10 – 15 seconds. It’s pretty much fool proof to make mayonnaise this way.
So, all you need for the tools are an immersion bender and a tall wide mouth jar that is big enough to hold the ingredients and wide enough to stick the immersion bender in. I will make my mayo in the same container that I intend to store it in.
How to Make Simple Homemade Mayo
To make the mayonnaise, add your egg, oil, apple cider vinegar, salt, mustard, and lemon juice to your mason jar. Stick your immersion blender in all the way to the bottom of the jar. Then, turn it on and allow it to run for around 15-20 seconds.
You’ll see the ingredients start to combine and turn into a white cloudy substance. That’s your mayo forming!
After you notice the ingredients are becoming emulsified, you don’t have to hold the blender down at the bottom of the jar. Just continue to mix the mayo with the blender on until desired thickness has been reached. The mayo can be stored in the fridge for a few weeks. I would keep in mind though that it tends to lose it’s freshness the longer it sits, so it’s best used within the first two weeks.
Recipes Using Homemade Mayo
Garden Herb Potato Salad
Nourishing Chicken Salad
Homemade Mayo
Ingredients
- 1 Cup of Oil (Avocado preferably)
- 1 Raw Egg
- 1 tsp Apple Cider Vinegar
- 2 Tsp Lemon Juice
- 1 1/2 Tsp Dijon Mustard
- 1/2 Tsp Salt
Instructions
- Add oil to the bottom of a tall mason jar
- Crack egg into jar with the oil
- Add remainging ingredients: apple cider vinegar, lemon juice, mustard, and salt
- Stick a immersion blender into the jar filled with ingredients until it reaches the bottom of the jar
- Turn blender on and hold at bottom of the jar for 15-20 seconds until the ingredients emulfiy turning white and creamy
- Once most of the ingredients are emulsifyed, move around immersion blender until rest of the mayo is fully mixed
- Store in a glass jar and store in fridge for up to 2 weeks (best if used during first week for optimal freshness)
