Yes!! I was so excited the other night when I made my first batch of homemade mayonnaise, and it came out perfectly!! (Well, after a couple of tries, anyways.) One more thing I don’t have to buy pre-made anymore!! Woohoo!
It really is easy. There’s no reason you can’t do this yourself! Just pour some stuff into a blender and mix for about three minutes. And it will cost you much less than buying a jar of it already made (and full of yucky preservatives!) at the store.
I challenge you to try this yourself at least once! I’m hooked.
Here you go!
Homemade Mayonnaise
- 1 whole egg
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 2 Tbsp white distilled vinegar
- 1/4 cup vegetable oil
- 1 dash paprika (optional)
- 3/4 cup vegetable oil
In a blender, add all ingredients except the last 3/4 cup oil. Blend on low for 2 minutes. Then, with blender still running, take the cap off the lid, insert a funnel to reduce splattering, and slowly pour the remaining 3/4 cup oil into the blender as a thin stream. (Pouring too quickly will cause your mayo to be runny.) Continue blending for a few more seconds, or until thickened; it doesn’t take long. Store in the fridge, preferably in a glass container.
Makes 1 c. mayonnaise.
My husband is a total JFG Mayonnaise snob. He’ll have nothing but that! So I was very pleasantly surprised when he licked a spoon with my homemade version on it, and thoughtfully replied, “Hmmm… it’s good!”
He likes it! Yay for me!! One less thing we have to add to our grocery list. That makes me happy.
I’ve noticed that some store bought mayo has sugar added to it. If you like a sweeter mayonnaise, you might try adding a little sugar to suit your taste. You can also use Canola oil instead of vegetable oil.
Enjoy!!
*Just as a follow up… we’ve eaten two week old homemade mayo fine. I wouldn’t let it go for longer than that though.
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.
looks like a great recipie ,BUT how do yu get the egg shell bits out ? or do ya blend it longer to get rid of those 🙂
Bahahahah My hubby is a JFG snob too….mine turned out great…thanks
Hi All, I forgot something. I now make my DIY Mayo with a stci blender. If you have a pint straight sided ball or mason jar it is very easy. Place the egg in the bottom of jar first. Add the other ingredients in any order you want. Then gently pour the oil of choice oNow take your stick blender and put in the jar all the way to the bottom of jar. Start blending with blender stick straight up. Hold it on the bottom for 10 seconds then slowly begin to pull it upward and when you reach the top you will see the mayo is done. This whole process takes about 1 minute or so. In fact the longest time is spent on gathering your ingredients and putting them in the jar. Since I learned this method I have never bought store mayo again.
If you wish to preserve your mayo for longer than two weeks put about a teaspoon or so of whey in with your ingredients. It will keep then for about 6 months. Whey is a natural preservative and will not adversely affect the taste in any way. I make homemade cheese and yogurt. The liquid that is drained off is the whey. On store bought yogurt the liquid that forms after opening is residual whey and you can drain it and use that. Works the same.
I have been making this mayonnaise for over 30 years. I learned it from my maid in Peru. I have found that any oil will work and almost any acid from lemon and/or lime juice, vinegar of any kind and even water or nothing or any mixture of the above. Different oils will have different thickness of the mayo maid, ie canola oil makes thicker mayo than safflower oil, ect. But in my experience the best one is safflower oil and champaign vinegar or olive oil with lemon/lime mixture. In south america they use the lime and it is called mayonnaisa. The one my maid did was absolutely delicious and I make it for chicken and tuna salads now. Works great.
Good luck with your DIY mayo. You will never be able to go back to store bought.
Thanks so much for sharing your experience, Kathleen!
I make homemade mayo and one trick I learned is to rinse the eggs in vinegar before use to kill bacteria.
Hi there.
I’m wondering if OLIVE OIL, would work instead of vegetable or canola oil? I try to avoid the last two whenever possible. But I would love a homemade mayo recipe to use. I’ll be sharing this whole list on our fb page!
Laura,
It has been a long time since I used vegetable oil (probably about the year I posted this recipe, lol). You can use olive oil. The flavor is just a little stronger. Grapeseed oil also works well.
I’ve been using a similar recipe for years. I do add a 1/2 teaspoon sugar. Since olive oil also solidifies in the fridge, I have used sunflower oil instead. (I don’t like canola or corn oil, because of the GMO factor:)
Just wondering if the recipe could be frozen? Hubby eats some mayo, but not every day. If he doesn’t get it used up within a two week period, I would like to freeze it instead of throwing it out. Ever try doing that? Thanks
Kathy,
I don’t think it would freeze well. Maybe halve the recipe instead.
My husband only likes Miracle Whip. Do you know how I can make it taste like that?
Sue, you might have to play with the amount of sugar you add.
Hey Kendra! I’ve made your mayo recipe for years, and a while back a reader asked for my recipe. On Friday I will be sharing your recipe on my blog (with links to your blog and recipe, of course!). Feel free to drop by and check it out – – http://www.thesustainablecouple.com
Awesome, Kelli. Thanks!!
Someone expressed concern over the raw egg used in the recipe, no need to worry, the vinegar or lemon juice, whichever u choose to use actually “cooks” the egg killing any bacteria found naturally in the egg.
I’ve never heard that, Karen. Interesting!
I am wondering if coconut oil can be used. Especially the unflavoed I get from swansons.
If it’s fractionated and doesn’t solidify when chilled, then it may work, Lee.
I have used a canola oil coconut oil blend that stays liquid. You might try that.
Wow, Kendra! That looks professional! The texture in the photo is great . I don’t blend for 2 minutes before adding the last part of the oil, but I think I need to! I’ll try it next time.
Thanks for linking up!
Thanks so much for this recipe. I loved looking into your refrigerator,and I just happened to be out of mayonnaise…It came out great! I did add some pepper, but only because I pepper the store brand after I spread in on the bread or make tuna. Because I am food-storage minded, I am going to try dried whole egg powder for my next batch.
Mary Lou,
If you think of it, please let me know how the dried egg powder works in the recipe. I’m curious if it will work the same!!!
Just curious about the egg. Not sure if I would trust it especially with the scare going on with the eggs at the moment. I don’t have chickens just yet. What would you do?
Thanks:)
Sharon:)
Over at Tammy’s Recipes (I got there through a link from Money Saving Mom) they were posting ideas for things to make from scratch. I posted the link to this page b/c after you posted and I tried it, I just fell in love with making my own Mayo and my hubby (who insisted that only on brand was good) likes this one too.
Only additional advice for this recipe is to put your funnel into the small lid opening on your blender top and add the oil through it. The oil gets in but the splashes don’t get out!
Oh, Chantel, thank you so much for the funnel advice. I had forgotten to add that. My mother-in-law watched me make this mayo one day, and I think she felt bad for me after watching me wiping splatters from my face and cabinets 🙂 She bought me a little funnel, and it works like a charm. I had a major “duh” moment! Why didn’t I think of that?!
Thanks for sharing my link too! So glad you actually tried the recipe!
This is so easy, my 14yr old daughter made it for us. I had seen your post a couple of weeks ago & we were out of mayo. So we tried it. Besides the “orange color”..lol this was due to the over-dashed paprika my daughter added. Still tastes great!!
thanks, I’ll try it!
I just tried this for the first time about a month ago…The same recipe(wierd huh??) We love it 2…I think it is like a game 2 me of how many things can I make myself and not buy from the store….Keep those homemade recipes coming 🙂
Here’s a link to the recipe I use (due to health reasons):
http://www.healingnaturallybybee.com/recipes/recipe154.php
To Missy, yes you can use olive oil in place of the vegetable oil.
Also when I make mine I use fresh squeezed lemon juice in place of the vinegar. I do this due to issues with candida.
The recipe I follow is listed at http://www.healingnaturallybybee.com
Have a blessed day,
Paula
Wow. That seems so easy! I may just have to try that. I wonder if you could use olive oil instead. I don’t keep vegetable oil around very often. Thanks for sharing!
Kendra, I’m pretty sure I’ve made this with Olive Oil, too. It’s been a while though and I can’t remember exactly. Do you know how long this will keep in the refrigerator? That was one reason I didn’t make it very often – I don’t use it a lot and was afraid most of it would go bad. I should probably cut the recipe in half (might be hard to blend) so i only make what I need.
Amy- not sure how long it would be good for; I’d say a week or so to be safe. It only makes one cup though, so it’s not like a whole lot would be wasted 🙂 You could try cutting it in half, and using a small egg I guess.
This is SO on my list of things to do!