You might be surprised to hear that while I eat mayonnaise, I haven’t bought any from the store in a very long time. And no, I don’t have a super old jar from Costco sitting in the back of my fridge that I’ve been working on for a year. I haven’t bought mayo since I found a homemade mayonnaise recipe that is super simple. It literally takes just two minutes from start to finish, and it can be made in the same jar that you’ll store it in so the only cleanup is the immersion blender attachment. How great is that!
To show you just how easy this homemade mayonnaise is, I made this video. Take a look:
Simple right?! Here’s the recipe.
Homemade mayonnaise recipe
Ingredients
- 1 large egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1 1/2 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 3/4 cup extra light olive oil
Directions
- Combine all ingredients into a wide mouth mason jar. (The wide mouth jar is important so the immersion blender can fit in it.)
- Once the egg yolk has settled to the bottom of the jar, place an immersion blender at the bottom of the jar.
- Holding the blender at the bottom of the jar, pulse the blender until you see the mixture begin to emulsify.
- Once the bottom layer is emulsified begin to move the blender up and down to incorporate the rest of the oil.
- That’s it… you’re done. Put a lid on it and store in your fridge if it lasts that long.
If you don’t have an immersion blender, you can try the recipe out in a regular blender (which I don’t have). If you try it in a blender, be sure to leave a comment below and let me know how it works.
The last time I posted this recipe, a lot of people expressed concern about the raw egg yolk. I have used store bought eggs, even the cheap ones, and never had a problem. If you’re worried about salmonella, you can buy pastured eggs from a local farmer. The best eggs are going to be from your local farmer where they do not bleach their eggs. The processing that eggs in the store go through destroys the natural barrier of the shell and makes it porous which can let bacteria in. The next best egg will be from hens that have been allowed to roam free or that are organic.
The only time I buy the cheapest eggs I can find is when I’m buying them for my dog, and that’s because she goes through them so fast. But I have been known to use one of her eggs for this recipe if it’s all I have on hand. I have yet to get sick from my homemade mayonnaise.
One more thing to note, don’t waste that egg white! I give the left over egg white and shell to my dog… she loves them!
Do you still use store bought mayonnaise? Will this recipe make you change your ways? Let me know in the comments below.
Photo by: jules:stonesoup is licensed under CC BY 2.0
Pamela Bruesehoff
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I am not sure what I did wrong. Followed the recipe exactly. Mine would not get thick. I even added an extra egg yolk. The taste was great, it just wouldn’t get thick. I did use an emersion blender. Any suggestions would be great. Thank You, Karen
I have had this happen to me twice now, and I’m still not sure why. I make mayo a lot using my immersion blender, so 99% of the time it works, but when it doesn’t try this http://gymfreefit.com/save-homemade-mayonnaise/