Homemade Mayo | Quick, Easy & Healthier For You
Learn how to make quick and easy homemade mayo. It’s healthier, saves money, and tastes better too. Perfect for those looking for a simple and nutritious option!
Store Bought Mayo VS Homemade
Have you ever looked at the ingredient list on store bought mayo? They’re often full of inflammatory seed oils and other additives that can wreak havoc on our health. Yikes! Not crunchy girl approved.
I love making my fiancé a sourdough sandwich every day for work and I’m ashamed to admit I’ve been using this sketchy mayo for months.
But after realizing just how EASY it is to make my own with all natural ingredients, I’m never going back. It takes less than 10 minutes to whip up and it tastes 100 times better that the store bought variety.
Seriously, SO MUCH BETTER! Truly a “lick it off the spoon”, type of delicious.Homemade is also a great way to show your special someone just how much they mean to you!
You’ll Need An Immersion Blender
Use only an immersion (stick) blender for this recipe. A regular blender won’t mix the ingredients properly and the mayo won’t thicken as it should.
My KitchenAid Immersion Blender is one of my favourite essential kitchen tools. It comes in handy for so many recipes, from blending soups, sauces, and homemade mayo! Truly a worthwhile investment, and it doesn’t take up too much space in my kitchen cupboards either.
Quick & Easy Homemade Mayo Recipe
Ingredients:
- 1 egg
- 1/2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1/4 tsp dijon mustard
- 1/4 tsp salt
- 1 cup avocado oil
Step 1:
Before you begin, make sure the egg is at room temperature. If you forget to take it out before hand, just soak it in a bowl of warm water for a few minutes.
Step 2:
Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.
Step 3:
Place your immersion blender down into the bottom of the jar, right on top of the egg yolk. Blend for 15 seconds without moving it.
Step 4:
Once the mayo starts to thicken, slowly move the blender up and down to mix everything well.
Step 5:
Lastly, stir the mayo and put it into an air-tight container. Keep it in the fridge for up to one week.
Can You Freeze Homemade Mayo?
Unfortunately you can’t freeze this homemade mayo. Freezing will break the smooth mixture and ruin the texture. If you’re looking for ways to use up the mayo before it’s gone bad, try spreading some mayo on a fresh sourdough loaf, add a few slices of cheese and bacon! This is also really good in an egg salad and potato salad.
Homemade Mayo | Quick, Easy & Healthier For You
Ingredients
- 1 egg
- 1/2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1/4 tsp dijon mustard
- 1/4 tsp salt
- 1 cup avocado oil
Instructions
- Before you begin, make sure the egg is at room temperature. If you forget to take it out before hand, just soak it in a bowl of warm water for a few minutes.
- Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender.
- Slowly pour the oil on top and let it settle for a minute.
- Place your immersion blender down into the bottom of the jar, right on top of the egg yolk. Blend for 15 seconds without moving it.
- Once the mayo starts to thicken, slowly move the blender up and down to mix everything well.
- Lastly, stir the mayo and put it into an air-tight container.
- Keep it in the fridge for up to one week.
Notes
– Don’t freeze the mayo. Freezing will break the smooth mixture and ruin the texture.
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If you try this recipe out, I’d love to see it! Tag me on instagram @gwenthemilkmaid.
