Learn how to make homemade mayonnaise to add to create beautiful meals and/or to have as a condiment to your meal. Feel better about eating mayonnaise with this simple, no-process ingredients recipe that tastes way better as well.
Homemade mayonnaise. I was never a huge mayonnaise fan growing up. It just didn’t taste good. Not sure why, but there was just something about it I wasn’t a fan of.
Fast-forward to 2020 when the world shut down and we were starting our from scratch journey, I decided to attempt to make my own homemade condiments. There are not many condiments I prefer to make, but this one is a definite.
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IS IT SIMPLE TO MAKE HOMEMADE MAYONNAISE?
Yes! Very simple with minimal equipment and ingredients.
HOW LONG DOES IT TAKE TO MAKE?
Probably about 5 minutes!
WHY SHOULD YOU MAKE HOMEMADE MAYONNAISE?
- It’s truly simple to make. You don’t need many ingredients to make it or equipment.
- You can store it for up to a couple weeks in the fridge with a lid.
- Homemade mayonnaise is honestly better for you. Many of the mayos at the store have a lot of preservatives and additives to it. PLUS it’s made with seed oils, and girl, we all know seed oils are not good for us!
- This tastes so much better than the anything I have tried before. It’s a soft mayonnaise taste that everyone just loves.
SUPPLIES YOU WILL NEED:
INGREDIENTS YOU WILL NEED:
1-2 Eggs
1 tsp Mustard
1/2 tsp Salt
3 tsp Lemon Juice
1 cup Avocado Oil
HOW TO MAKE HOMEMADE MAYONNAISE:
1. Add the egg in gently to the mason jar. If the yolk breaks, you will more than likely have to use another egg.
2. Next, add in the mustard, salt, and lemon juice. Pour in the avocado oil on top.
3. Now, here’s the tricky part. You will NEED an immersion blender. You cannot do this with a typical blender for it will not form properly. What you’ll need to do is place the immersion blender at the bottom of the mason jar & turn it on. Hold it there until you feel pressure from the mayo on the bottom. It will more than likely take 30-60 seconds. The consistency should be thick.
4. If it’s not thick like mayonnaise, I would add another egg to the bottom and do the whole process all over again.
5. Ready to serve and store in the fridge.
Homemade Mayonnaise
Equipment
- Quart Mason Jar w/ Lid
- Measuring Cups
- Measuring Spoons
Ingredients
- 1-2 Eggs
- 1 tsp Mustard
- 1/2 tsp Salt
- 3 tsp Lemon Juice
- 1 cup Avocado Oil
Instructions
- Add the egg in gently to the mason jar. If the yolk breaks, you will more than likely have to use another egg.
- Next, add in the mustard, salt, and lemon juice. Pour in the avocado oil on top.
- Now, here's the tricky part. You will NEED an immersion blender. You cannot do this with a typical blender for it will not form properly. What you'll need to do is place the immersion blender at the bottom of the mason jar & turn it on. Hold it there until you feel pressure from the mayo on the bottom. It will more than likely take 30-60 seconds. The consistency should be thick.
- If it's not thick like mayonnaise, I would add another egg to the bottom and do the whole process all over again.
- Ready to serve and store in the fridge.
Homemade Mayonnaise
Learn how to make homemade mayonnaise to add to create beautiful meals and/or to have as a condiment to your meal. Feel better about eating mayonnaise with this simple, no-process ingredients recipe that tastes way better as well.
Ingredients
- 1-2 Eggs
- 1 tsp Mustard
- 1/2 tsp Salt
- 3 tsp Lemon Juice
- 1 cup Avocado Oil
Instructions
1. Add the egg in gently to the mason jar. If the yolk breaks, you will more than likely have to use another egg.
2. Next, add in the mustard, salt, and lemon juice. Pour in the avocado oil on top.
3. Now, here's the tricky part. You will NEED an immersion blender. You cannot do this with a typical blender for it will not form properly. What you'll need to do is place the immersion blender at the bottom of the mason jar & turn it on. Hold it there until you feel pressure from the mayo on the bottom. It will more than likely take 30-60 seconds. The consistency should be thick.
4. If it's not thick like mayonnaise, I would add another egg to the bottom and do the whole process all over again.
5. Ready to serve and store in the fridge.