This recipe for quick and easy homemade mayo will have you ditching the store bought alternative for good! You can make this mayo without seed oils for a healthier and delicious addition to any sandwich, salad dressing or dip.
Why make this quick and easy homemade mayo?
Mayonnaise from the store can be loaded with all sorts of extra nasty ingredients that you probably would rather avoid. Not only that, but by making your own mayo at home, you’ve got one more reason to avoid the grocery store!
Making your own mayo at home can be cost affective if you have your own chickens and or buy your oils in bulk. Anyone with more than a couple of chickens at home has experienced the problem of excess eggs in the spring. This quick and easy homemade mayo is just one more way to use up those eggs and not letting them go to waste!
Not only that, but you can easily adjust this recipe to you and your family’s tastes to please everyone.
What is in this homemade mayo recipe?
This recipe for homemade mayo contains just a few pantry staple ingredients.
- 1 whole egg
- 1/2 – 1 cup avocado oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. lemon juice
- 1 tsp. dijon mustard
The best part about this recipe is that you can adjust it to your taste. Sometimes I like a thicker mayo and use less oil. If I’m out of avocado oil, olive oil can make a great alternative. The lemon juice can be swapped for white vinegar, apple cider vinegar and even white wine vinegar. You can easily adjust the amount of salt and pepper or double the dijon mustard as well.
Some other supplies you will need are:
- 1 wide mouth pint or quart mason jar
- Immersion blender
What about the raw eggs?
If you raise your own chickens, you probably feel a lot more comfortable about where your eggs come from. That being said, this recipe is meant to be kept in the fridge and lasts no longer than 1 week. Also, the acid in this recipe helps to prevent the growth of any bad bacteria. If it begins tasting or smelling off, use your common sense and discard it.
There are ways to pasteurize your mayo for this recipe. I have never done this, but you can heat your mayo up to 165 degrees in the microwave.
Another option is to use the brine from lacto fermented veggies to preserve your mayo. You can find a great recipe for that here.
How long does this homemade mayo last?
This homemade mayo will last in your fridge up to two weeks, although I always discard after one week just to be safe. If you decide to pasteurize or lacto ferment your mayo it will last much longer. However, we always use ours up within 1 week because it’s so delicious.
How to make quick and easy homemade mayo:
- Carefully crack the egg into your jar. The mayo will emulsify better if the yolk is intact.
- Add salt, pepper, lemon juice and or vinegar and dijon mustard.
- Slowly pour the oil on top and let sit for a few seconds to settle. NOTE: You can adjust the amount of oil. Most recipes call for 1 full cup of oil, but I often make mine with 1/2 a cup for a thicker mayo. It’s also better if you know you don’t need very much.
- Place your immersion blender carefully over the egg yolk and begin mixing, slowly moving the immersion blender up and down, but keeping it under the liquid.
- You will start to see the mixture thicken. Once it is thick, remove the immersion blender and enjoy your delicious homemade mayo!
What can I make with this homemade mayo?
Use your homemade mayo in any recipe you would use store bought mayo. It’s absolutely delicious on sandwiches, in homemade ranch dressing or honey mustard. Using your homemade mayo in place of butter when making grilled cheese sandwiches is also great.
How to store homemade mayo:
Be sure to store your homemade mayo in the fridge. As soon as you are done using it, place your jar back in the fridge so as to prevent any potential bacteria growth.
I hope you enjoy this recipe and that it inspires you to find more ways to be more self sufficient!
