By Cassie Johnston
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After you read this post, you’ll never (EVER!) need to buy mayo again. No more buying plastic jars of mayo with questionable ingredients. No more shelling out $9 for a little jar of the high-end organic mayos that you use up in one sandwich-making session. You will have the knowledge to make your own homemade mayo in less time than it takes to pull off those annoying safety seals on the jars of the store-bought stuff.
If you’ve ever tried to make mayo at home, you might know that it can be finicky and time-consuming. But using your immersion blender (this is the one I have and use to make mayo weekly) takes out ALL the guesswork and ALL the time. You can literally go from no mayo to homemade mayo in less than two minutes, just by pushing a button.
The process here couldn’t be simpler. You put all the ingredients in a jar. You put your immersion blender in and hold it on the bottom of the jar. You turn it on low. Once you start to see the mixture looking white, opaque, and generally more mayo-like, you can raise the blender to mix in the remainder of the oil. The whole process takes 47 seconds (we actually timed it).
Then you just slap a lid on the jar you used, store in the fridge, and enjoy! It’s flavorful, thick, creamy, and perfect for putting on your sandwiches.
No slowly dripping in oil to get an emulsion. No need to ensure you have the perfect temperature eggs. You honestly don’t even have to be perfectly accurate with measurements with this recipe (I tend to eyeball it). The immersion blender makes perfect, easy, healthy homemade mayo every single time.
Mayo is an incredibly simple combination of ingredients: just egg, oil, vinegar, mustard, and salt. You can really play with whatever flavors you like, but my perfect mayo is made from avocado oil (it’s light in flavor, non-GMO, and not über-processed like some of the other vegetable oils), Dijon mustard, and apple cider vinegar. I find that this combo makes a homemade mayo with a very similar flavor to that of high-end store-bought mayos.
I would recommend against using all olive oil to make mayo (unless it’s a very, very light flavored olive oil). Olive oil has a strong, almost bitter flavor, and it’s really intensified by the emulsification process of making mayo. Olive oil mayo is not my favorite. But this avocado oil mayo? It is. Enjoy!
An immersion blender makes perfect, easy, healthy Homemade Mayo every single time. The best part? It only takes two minutes!
Keywords: condiments, mayo, mayonnaise, paleo
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This is definitely a winter cooking experiment for me, but I will be making my own!
I become more impressed with this blog with each passing day! I’ve loved it for so long and I just wanted to tell you that I think you are doing a fabulous job with maintaining a sustainable lifestyle, being an amazing blogger, and balancing all of that with mother/wifehood. You are such an inspiration!!
How much does this taste like mayo from the grocery store? I actually really hate mayonnaise and only eat it in the context of something like chicken salad and even then there can’t be too much of it. I’m wondering if I would like homemade better or if it’s basically the same.
It depends entirely on what ingredients you use. You can get something really similar to store bought with white vinegar, regular mustard and vegetable oil. I think the mix I have here (especially the lemon juice) makes it taste nothing like the stuff in the jar
I’ve had 100% success with Serious Eats’ recipe and technique, which requires no dripping or drizzling of oil! It’s been life-changing :)
That was AMAZING!
i have not made mayo before but i could see this happening in my kitchen soon.
I think l may have put too much djon mustard in? Any Tips to save my first attempt at mayo pleeease?
Is the texture wrong? Or the taste?
Its the taste, I probably put more than a tablespoon in as just used a dessert spoon. Its nice and creamy though just the djion is too strong. Should I perhaps make another batch without the djion and then add the two together?
That would probably work. You could also just leave the mustard out of the second batch all together—it’s just for taste.
Oh ok great,thanks for the help! Love all your posts :)
I stumbled onto your blog tonight via Pinterest and am so glad I did! You have given such great step-by-step instructions and photos for a lot of things I’ve been meaning to give a go making myself (laundry soap, kefir and mayo, just to name a few). I can’t wait to get started! The graphic designer in me also very much appreciates your aesthetic. Thanks so much for sharing with the world! :)
A great substitute for mayo is greek yogurt. It is much healthier, lower in calories, and just as tasty! You can add spices if desired.
Greek Yogurt DOES have MANY uses…… I agree…
I substitute it for 1/2 the sour cream in many recipes., but not all…
But it is Absolutely NO substitute for MAYO to us Mayo Lovers!
Mayo is like “the food of the gods” right up there beside Bacon. I could care less if it’s unhealthy, or lower in calories.. I could eat it by the spoonful like pudding, not that I DO… although I admit I am guilty of a small dip in the jar with a fork or spoon EVERY time i use it… :0).. and Turkey Bacon should be illegal.
I finally decided to make this, on a whim, and wow. Simply wow.
Amazing. Thanks for the post. Best mayo I ever had I just made myself.
Help! I used olive oil since that’s all I had on hand, and the mayo is still very liquidy (is that a word? Haha). Is it because I used olive oil? Any saving it?
Olive oil should work – my guess is either that you whisked it in too quickly or added too much. I’d try whisking it some more to see if it will emulsify and thicken up. If that doesn’t work, perhaps try adding another egg yolk?
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