Homemade Mayo: Cuisine HELP

By Rachel Borg • June 5, 2023

Ditch the seed oils, and try this healthy alternative!

I appreciate that when making homemade mayo I can control the ingredients going in. Not only are most mayos made with inflammatory oils, many of the common brands also have added sugar.

How I Make It

I've had mixed success in the past making mayo. After ruining a batch or two due to it not emulsifying properly, I threw in the towel. That is, until I found the immersion blender method. This method turns homemade mayo into a foolproof recipe.

If you don't have an immersion blender, in my opinion it's worth the $15 (at the time I'm writing this post) to pick one up.

I like to use extra light olive oil, but you can also use avocado oil with good results.

I make this in a wide mouth, pint mason jar, and then cover it in plastic wrap (or use a mason jar lid) and keep it in the fridge. It should keep in the fridge for at least two weeks. I've kept mine for a month (it still smelled normal) and it was fine. Just use your best judgement.

You can really use any kind of vinegar in this recipe. I've used red wine, white wine, and apple cider vinegar with success.

Ingredients

  • 1 whole egg
  • 1/2 TBLS lemon juice (fresh is best)
  • 1 tsp vinegar (white wine, red wine or apple cider)
  • 1/4 tsp Dijion mustard
  • 1/4 tsp salt
  • 1 cup oil (light olive or avocado)

Step-By-Step Instructions

  1. Add the egg, lemon juice, vinegar, mustard, and salt into a pint sized, wide mouth mason jar.
  2. Slowly pour in the cup of oil, and let the ingredients settle for a minute.
  3. Place stick blender into the jar and press firmly to the bottom. While keeping it pressed to the bottom, turn on the blender and hold it in place for 10-15 seconds.
  4. After 10-15 seconds, slowly pull up the blender, emulsifying the remaining oil as you pull up.
  5. Store covered in the refrigerator.

Giving Credit Where It's Due

I found this original recipe at Downshiftology. They have a helpful video on making mayo. Feel free to check it out. Let us know in the comments if you give it a try!

Rachel Borg

Rachel is HELPcare's Membership Director and the HELPcare Challenge Coordinator. She lives in Winchester, KS with her husband and six children.
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Jane Connell, RD | @janerd | Jun 7, 2023

Thank you for this recipe, Rachel! I ordered the immersion blender (thanks for the link) and am looking forward to making the mayo. I had been buying the Primal Kitchen avocado mayo from Costco but it seemed to go bad before I was able to use it up.

REPLY
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Jane Connell, RD | @janerd | Jun 12, 2023

I used the immersion blender provided in the recipe link, and this was a breeze to make- simple and quick! It was delicious and much less expensive to make compared with the store-bought high quality mayo.

REPLY
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Rachel Borg | @rachelborg06 | Jun 12, 2023

I'm so glad it worked out for you! It's definitely been a game changer for me!

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