Homemade Mayonnaise

I started making my own mayo years ago on a whim. I love mayo and I didn’t know how fast and easy it was to make. Seriously, you can have your own done in less than five minutes. The ingredient list is short, egg, oil, salt, dry mustard, and acid. Many of the store bought brands have a lot of preservatives and filler in them. By making my own I know exactly what’s in it!

This is just a basic recipe, but once it’s mostly emulsified you can add in herbs or veggies. I’ve added dill, parsley, basil, olives, sun-dried tomatoes; it’s a blank canvas.

I started out making mayo in my blender but then felt like I was leaving too much behind so I started using my immersion blender and a mason jar. I use a quart jar even though this recipe doesn’t make a quart. I found that going smaller makes it more difficult to emulsify, but you can always transfer to something smaller once it’s complete.

Mayonnaise

Ingredients:

* 1 egg, left out for at least 5 minutes (I crack mine in my mason jar to come up to room temp faster)

*1/2 tsp kosher salt

*3 tbsp white vinegar (or lemon) You can use any kind of vinegar/citrus you want, this is what we like in our family.

* 1/8 tsp dry mustard, we use Coleman’s

*1 1/4 C light flavored oil. If you use Canola please use non-GMO, organic Canola. Avocado or Extra Light Olive Oil is great to use.

Method:

*Crack the egg in a bottom of a mason jar or blender

*Add the vinegar, salt, and mustard

*Using an immersion blender or regular blender, blend for 10-15 seconds

*Slowly stream in the oil moving the immersion blender up and down as you do so. If using a traditional blender just keep going!

*It should start to thicken after about 30-45 seconds. It will take about 1 minute to fully emulsify.

*If it “breaks” you have to start over and usually means you added the oil a touch too fast.

*Pop a lid on the mason jar and store the mayo in the fridge. It’ll last about a week. Enjoy!