Mayonnaise is the most popular condiment in my fridge. Everyone loves a good mayo. Did you know that it is super easy to make at home? Here are 10 of my favorite easy homemade mayonnaise recipes.
Have you ever looked at the ingredients in store-bought mayonnaise? Full of unhealthy, processed vegetable oils that are best left uneaten. Read more HERE about why I avoid oils like canola, soybean, corn, sunflower, and peanut. Even the ones that advertise being made with olive oil usually include canola as well. No thanks!
I’ve been making homemade mayonnaise for some time now. I’ve probably tried every recipe combination out there: olive oil, coconut oil, ghee, avocado oil, and macadamia oil mayo. Some have definitely been better than others.
I have heard people say that homemade mayo is a mystery to them. But I have discovered that if you understand a few simple principles, it’s a breeze to make at home. Mayo is made of of pretty much 3 different ingredients: a fat/oil, a vinegar/acid, and egg. Super simple. These 3 things are combined together to create an emulsion. While oil and vinegar (or lemon juice, as I prefer to use) do not naturally come together easily, when you add the egg (the emulsifier), you get a rich, creamy, smooth mayonnaise that is sure to please even the pickiest of eaters.
When making homemade mayonnaise, you have several options. You can whisk it by hand. You can use a blender. You can use a food processor. Or do what I do: use your immersion hand blender. I have done it all 4 ways and prefer the immersion blender. It is so much easier and faster. I’m talking 30 seconds fast. Yeah, I told you it was easy.
A few tips:
- Always use room temperature ingredients. Using cold eggs, oil, or lemon juice may cause your mayo to FAIL.
- If using a blender, warm the blender container a bit by running it under some hot water. I have heard this makes the emulsion more successful.
- Use a light flavored oil. Strong tasting oils do not make a tasty mayo. My personal favorites are avocado oil and macadamia oil
- Use an immersion blender. I can’t even tell you how easy this is. I have never had my immersion blender mayo fail. Just be sure to use a narrow cup or container. I use the measuring cup that came with my immersion blender. This does not work so well in a shallow bowl.
If you want to make mayo and your egg is cold. Let it sit in a bowl of warm water for a bit. It will soon be room temperature. You’re welcome!
Worried about consuming raw eggs?
A few readers have been curious. Read THIS to answer your questions about that. I HIGHLY recommend using only eggs from happy, healthy pastured chickens. And I’m not talking about cage free or organic eggs from the grocery store. Know where your food comes from. Support local farmers. Eat real food. Eat pastured eggs! There is no comparison.
My personal favorite recipe:
Like I said, I like to use my hand immersion blender. This is what I do:
- two egg yolks
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp lemon juice
- juice from half of a lemon
- 3/4 cup avocado oil
- unrefined sea salt
- Place yolks, vinegar and lemon juice in a narrow container. Whip with immersion blender for 1 minute.
- With immersion blander running, very slowly pour oil over top, moving blender in circles and up and down.
- Continue until creamy smooth.
- Salt to taste.
Bam! In no time at all, you have the best tasting mayo you have ever had.
10 Easy Homemade Mayonnaise Recipes
Homemade Mayonnaise from The Sprouting Seed
Easy Lacto-fermented Mayonnaise from Real Food RN
Paleo Mayonnaise from Nom Nom Paleo
Mayo How-To Video from The Clothes Make the Girl
Easy 30 Second Homemade Mayonnaise from Primally Inspired
Coconut Oil Mayonnaise from Butter Nutrition
Ghee Mayo from Homemade Mommy
Bacon Mayonnaise from Health-Bent
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