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!
This did not work… Not even close… and now I have wasted all the ingredients
Oh no! I’m sorry to hear you had trouble with the recipe, Abby! If you tell me a bit more about what happened, I’d be happy to help you troubleshoot.
Then you didn’t do it right. I’ve tried this before with mixed results. I followed these simple instructions and it worked flawlessly for me. I think the key is letting the blender stay at the bottom for the full thirty seconds and then SLOWLY pull the blunder up while hold the jar. Follow these instructions exactly and you will not be disappointed…
I’m so glad I remembered this recipe existed this morning! It’s the first time I’ve ever made my own mayo and it was so easy!
Definitely will be continuing to make it moving forward.
Just one question, how long would you say it’s good for?
Yay! We’re so glad you remembered, too! Thanks so much for your feedback, Brooke. Homemade mayo is generally good for as long as your eggs would have been good!
I hate to say it, but this was not good at all. I think the apple cider vinegar killed it.
Every time I make this awesome mayo (in 47 seconds flat), I give thanks to you.