Use this easy, delicious homemade mayo recipe in place of store-bought mayo! It’s delicious on sandwiches, in potato salad, coleslaw, or whatever else you need mayonnaise for.
Homemade mayo vs store-bought
So, why make homemade mayo? What are some of the benefits and downfalls of making your mayonnaise from scratch?
There are a lot of reasons I enjoy homemade mayo more than store-bought. Firstly, the flavor of homemade mayo is so good.. I would certainly say better than store-bought. This recipe is also super adaptable, so if you want to add more or less salt, vinegar, or mustard, no problem!
Secondly, I really appreciate knowing exactly what ingredients are going into my mayonnaise. My family avoids most seed oils, so I love having the option of using avocado oil or olive oil! I also choose high quality, pasture raised eggs and a high quality salt.
A downfall of making homemade mayo is that it doesn’t last very long. Once making this mayo, you should use it within about 4 days. If you have a larger family, or are making something like potato salad or coleslaw, this really isn’t an issue.. But if you’re just feeding yourself or you and your spouse, this can be a lot of mayonnaise to get through in 4 days! I recommend having a plan for how you’re going to use your mayo before you make it, because the last thing you want is to forget about it in the fridge and end up wasting some.
Homemade mayo with avocado oil
This recipe for homemade mayo is made specifically with avocado oil. I enjoy avocado oil because it has a neutral flavor. This gives you a mayo that tastes just like the kind you’d get in the store.
If you’d like, you could also use olive oil in this recipe. I have tried this with success, and my husband really enjoyed the olive oil flavor! Because the olive oil taste is very strong, I personally prefer the lighter taste of the avocado oil.
Homemade mayo with immersion blender
This homemade mayo recipe is made using an immersion blender. Making mayonnaise can be intimidating at first, especially if you’re making it by hand! Thankfully, by using an immersion blender, this recipe is made nearly foolproof.
Traditionally, mayonnaise is made by quickly whipping an egg with a whisk, and then slowly dripping/drizzling oil into the egg mixture while continuing to whisk vigorously. If you don’t whisk fast enough, or if you add the oil too quickly, you will end up with a runny mayonnaise.
Using an immersion blender in a jar takes away the threat of adding the oil too quickly, or not being able to whisk quickly enough.
How long will homemade mayo last?
About 4 days. Of course, this mayo must be stored in the refrigerator in an airtight container. The airtight container will keep it from picking up any odd flavors from the refrigerator! I enjoy making this mayo directly in a jar. That way, I can just screw the lid on and pop it in the fridge! It doesn’t get much easier than that.
Because I currently feed a small family, I like to have some plans for how I’m going to use my homemade mayo before I make it. Just a few ideas are: coleslaw, potato salad, tuna salad, egg salad sandwiches, or crispy chicken sandwiches with a spicy mayo sauce!
Ingredients
1 Pasture Raised Egg (I use high quality eggs that I trust to reduce the risk of salmonella. Although I feel very comfortable with consuming a raw egg, only you can decide for yourself whether you are!)
1 Cup Avocado Oil
1 tsp. Whole Grain Mustard (Or whatever mustard you have on hand)
1/2 tsp. Salt
2 tsp. White Vinegar
How to make homemade mayo
Begin with a 16oz wide-mouth jar (Or one with an opening large enough to fit your immersion blender).
First, crack the egg into the jar. On top of the egg, add the mustard, salt, and white vinegar.
Lastly, pour in the avocado oil. It’s important that the avocado oil is on top of the other ingredients.
Place your immersion blender at the very bottom of the jar, then begin blending. Do not raise your immersion blender at all until you have blended for 10 seconds. Next, slowly begin to raise the immersion blender to blend in more of the avocado oil.
Once all of the oil has been incorporated, give it a final stir and you’re good to go!
To store, place the lid on your jar and keep in the refrigerator for up to 4 days.
Homemade Mayo Recipe
Use this easy, delicious homemade mayo recipe in place of store-bought mayo! It's delicious on sandwiches, in potato salad, coleslaw, or whatever else you need mayonnaise for.
Ingredients
- 1 Pasture Raised Egg*
- 1 Cup Avocado Oil
- 1 tsp. Whole Grain Mustard (Or whatever mustard you have on hand)
- 1/2 tsp. Salt
- 2 tsp. White Vinegar
Instructions
Begin with a 16oz wide-mouth jar (Or one with an opening large enough to fit your immersion blender).
First, crack the egg into the jar. On top of the egg, add the mustard, salt, and white vinegar.
Lastly, pour in the avocado oil. It's important that the avocado oil is on top of the other ingredients.
Place your immersion blender at the very bottom of the jar, then begin blending. Do not raise your immersion blender at all until you have blended for 10 seconds. Next, slowly begin to raise the immersion blender to blend in more of the avocado oil.
Once all of the oil has been incorporated, give it a final stir and you're good to go!
Notes
*I use high quality eggs that I trust to reduce the risk of salmonella. Although I feel very comfortable with consuming a raw egg, only you can decide for yourself whether you are!
To store, place the lid on your jar and keep in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
20Serving Size:
1 TbspAmount Per Serving: Calories: 100Total Fat: 11.2gSaturated Fat: 1.3gCholesterol: 9mgSodium: 64mgCarbohydrates: 0.1gFiber: 0gSugar: 0gProtein: 0.3g
Nutrition information may not always be accurate
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