Mayonnaise is the most popular condiment in my fridge. Everyone loves a good mayo. Did you know that it is super easy to make at home? Here are 10 of my favorite easy homemade mayonnaise recipes.
Have you ever looked at the ingredients in store-bought mayonnaise? Full of unhealthy, processed vegetable oils that are best left uneaten. Read more HERE about why I avoid oils like canola, soybean, corn, sunflower, and peanut. Even the ones that advertise being made with olive oil usually include canola as well. No thanks!
I’ve been making homemade mayonnaise for some time now. I’ve probably tried every recipe combination out there: olive oil, coconut oil, ghee, avocado oil, and macadamia oil mayo. Some have definitely been better than others.
I have heard people say that homemade mayo is a mystery to them. But I have discovered that if you understand a few simple principles, it’s a breeze to make at home. Mayo is made of of pretty much 3 different ingredients: a fat/oil, a vinegar/acid, and egg. Super simple. These 3 things are combined together to create an emulsion. While oil and vinegar (or lemon juice, as I prefer to use) do not naturally come together easily, when you add the egg (the emulsifier), you get a rich, creamy, smooth mayonnaise that is sure to please even the pickiest of eaters.
When making homemade mayonnaise, you have several options. You can whisk it by hand. You can use a blender. You can use a food processor. Or do what I do: use your immersion hand blender. I have done it all 4 ways and prefer the immersion blender. It is so much easier and faster. I’m talking 30 seconds fast. Yeah, I told you it was easy.
A few tips:
- Always use room temperature ingredients. Using cold eggs, oil, or lemon juice may cause your mayo to FAIL.
- If using a blender, warm the blender container a bit by running it under some hot water. I have heard this makes the emulsion more successful.
- Use a light flavored oil. Strong tasting oils do not make a tasty mayo. My personal favorites are avocado oil
and macadamia oil
- Use an immersion blender
. I can’t even tell you how easy this is. I have never had my immersion blender mayo fail. Just be sure to use a narrow cup or container. I use the measuring cup
If you want to make mayo and your egg is cold. Let it sit in a bowl of warm water for a bit. It will soon be room temperature. You’re welcome!
Worried about consuming raw eggs?
A few readers have been curious. Read THIS to answer your questions about that. I HIGHLY recommend using only eggs from happy, healthy pastured chickens. And I’m not talking about cage free or organic eggs from the grocery store. Know where your food comes from. Support local farmers. Eat real food. Eat pastured eggs! There is no comparison.
My personal favorite recipe:
Like I said, I like to use my hand immersion blender. This is what I do:
- two egg yolks
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp lemon juice
- 3/4 cup avocado oil
- unrefined sea salt
- Place yolks, vinegar and lemon juice in a narrow container. Whip with immersion blender for 1 minute.
- With immersion blander running, very slowly pour oil over top, moving blender in circles and up and down.
- Continue until creamy smooth.
- Salt to taste.
Bam! In no time at all, you have the best tasting mayo you have ever had.
10 Easy Homemade Mayonnaise Recipes
Homemade Mayonnaise from The Sprouting Seed
Easy Lacto-fermented Mayonnaise from Real Food RN
Paleo Mayonnaise from Nom Nom Paleo
Mayo How-To Video from The Clothes Make the Girl
Easy 30 Second Homemade Mayonnaise from Primally Inspired
Coconut Oil Mayonnaise from Butter Nutrition
Ghee Mayo from Homemade Mommy
Bacon Mayonnaise from Health-Bent
Click HERE to PIN THIS!
Have you ever made mayonnaise at home? How did it turn out?
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thank you. thank you so flipping much. you have no idea how long i have searched for a mayo. every single mayo in the stores, organic or not, has canola or soy in them. doesn’t matter what company. tried to make mayo in my blender and failed miserably. un-emulsed mayo EVERYwhere. enter immersion blender! funnily enough, someone mentioned to me i should try this and i haven’t yet. great reminder!
OMG! Once you make immersion blender mayo, you will never go back. I just made some tonight for our BLT lettuce cups. I seriously get excited every time the mayo turns creamy and white. I’m a total dork, but I just think it’s awesome. And I love mayo! Please let me know how it turns out when you try it.
katja, help! i tried doing this about 4 times and i keep failing. i tried letting the ingredients warm up. i was blending it in the only narrow container i have, which is the one that came with the immersion blender. do i need to find a jar that’s fits it exactly? i just cannot seem to get it to work and i desperately want to.
Kim,
I am so sorry that this is not working for you. I have only had one batch of mayo not work for me out of all the times I have made it. And I could not find a good reason why. My guess is that the eggs I was using had super small yolks and were not big enough to immulsify. Also, you need the lemon juice so I made sure that I had enough of that. Here are the two posts that I used to fix my mayo when it didn’t work. I just added more egg yolk and then streamed in the messed up mayo VERY slowly. I fixed it.
http://thefrickinchicken.blogspot.com/2011/02/how-to-fix-messed-up-homemade.html
http://kellythekitchenkop.com/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-failed-mayo.html
I hope that is helpful. So frustrating! Let me know how it goes. Your may need to start with 2 eggs yolks initially.
I made homemade mayo yesterday with a recipe almost identical to this one, except that it included a whole egg as well. Can you tell me what the difference would be between yours and mine using an egg yolk with a whole egg? Thank you.
Mayo can be made with either just the yolk or using the whole egg. It’s a matter of preference. I prefer mayo with just the yolk. 🙂
Aren’t raw eggs unsafe to eat?
Read THIS to answer your questions about that—> http://empoweredsustenance.com/raw-eggs-safe/ I HIGHLY recommend using only eggs from happy, healthy pastured chickens. And I’m not talking about cage free or organic eggs from the grocery store. Know where your food comes from. Support local farmers. Eat real food. Eat pastured eggs! There is no comparison. Thanks so much for coming by 🙂
Just looking to see if you have a tip for what to do when the emulsion fails. I’ve made two failed mayos today. Mind you, I’ve been making it with my immersion blender for a couple of years but today is a disaster! I threw out the one from this morning now I’m hoping to rescue the new one. Thanks!
Bummer! I wonder what is happening? How much oil are you using for one egg yolk? I have read that one egg yolk can handle about 3/4 cup of oil. Are you using room temp ingredients? I have never had a batch fail using the immersion blender. Check out this post on fixing it—-> http://www.thekitchn.com/homemade-mayonnaise-separated-140473 Let me know how it goes. I’m curious! 😉
I have tried making mayo. While I was successful, I never could get a taste ‘just right’. Right now we are using Kraft Miracle whip made with Olive oil. I love this stuff! LOL … The several recipes I tried all tasted ‘weird’ to me (hubby did not care) … maybe its a homemade vs store bought thing? We were buying the Kraft Mayo done with olive oil until I found the MW with olive oil. I’ll try yours & see how we like it.
My sweetie has been super stubborn when it comes to mayo. The simple recipe made with avocado oil that I posted finally won him over. Let me know how it goes. 🙂
Hi! The first time I tried your immersion blender recipe it worked great! But I have now had two batches fail… My eggs were at room temp, any other troubleshooting ideas? Thanks!
Check out this post on failed immersions: http://kellythekitchenkop.com/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-failed-mayo.html and this one: http://thefrickinchicken.blogspot.com/2011/02/how-to-fix-messed-up-homemade.html.
I usually have good success with my mayo but last week, it failed. I used another batch of eggs the next time and it was fine. So not sure what was going on there. I fixed the failed batch by adding 2 egg yolks from the other dozen eggs that I had. Unexplained fail! I think that it is a combo of enough egg yolk, enough lemon, and not too much oil. My guess is that the first dozen eggs that I had had very small yolks. Not enough to imulsify. I have read that one large yolk is enough to handle 3/4 cup oil. Hope that helps.
Great tips! We use the food processor as the hand blender fails some times. It has to do with the power, you need a powerful 600+ watts blender for better results 😉
Thanks for sharing!
Thank you for this mayo recipe… I too can’t stand reading those store-bought mayo ingredients…..”blach” is my reaction. Your recipe is wonderful.
How long does this last?
I have found that homemade mayo last about a week in the fridge.
Your recipe calls for 1/2 TBSP lemon juice and under that is juice from 1/2 a lemon. Is the second line a clarification of the first, or do you know the total amount of lemon juice-since lemons are all different sizes?
Sorry about the confusion. I usually do about 1/2 tablespoon of lemon. You can do more or less according to taste. 🙂
I made this and it’s missing an important ingredient: 1 egg white. The way the recipe is written, it doesn’t get creamy and instead stays in a liquid form. The egg white will make it thick and creamy.