This homemade mayonnaise is the easiest 2-minute recipe. It is paleo and Whole30 and it can be made in any jar or a mug just using an electric hand immersion blender. This mayonnaise recipe is guaranteed to turn out perfect every time. It tastes absolutely amazing and is a lot healthier than any store-bought. How you may ask? Well because it is made with the best wholesome ingredients and no processed and difficult-to-pronounce ingredients are in it.
I always say that if any product contains ingredients that are difficult to read or pronounce it is also difficult to digest. Mayonnaise is not considered to be a healthy option but a homemade mayonnaise IS! Just check out the ingredients I am using and you will see where I come from.
I remember with nostalgia these days when I was a kid and my mum or my grandmother mentioned mayonnaise making and we would all disappear. Haha. It was so much hard work! We used to make it all by hand those days and kids were the energy source just what was needed for making mayo. Many times I used not to mind it at all but there were days when I could not be asked. I wish immersion blenders were invented in those days. Well, imagine asking a teen to make mayo these days. LOL
Jump to:
- Why should I make mayo at home?
- How safe is it to eat raw eggs?
- How to make homemade mayonnaise?
- Ingredients:
- The best method to make homemade mayonnaise?
- Can I make egg-free mayonnaise?
- How to make vegan homemade mayonnaise
- How to store homemade mayonnaise
- FAQs
- Other recipes you may need a little mayonnaise:
- Healthy Homemade Mayonnaise
Why should I make mayo at home?
Years ago I was buying a whole jar from the store, using a spoonful or two, and then throwing the mayo away as I was not going to need some for a few months which meant wasting the rest. It is also so simple to make it.
Since I make my healthy homemade mayonnaise
- I am not holding back from using it more often in vinaigrettes and sauces.
- I am not even feeling guilty for spreading some on bread for a sandwich whenever I fancy it.
- I can make the exact amount I need or a little extra and store it the correct way ( see my notes below on how to store homemade mayo).
How safe is it to eat raw eggs?
Raw eggs are perfectly safe to consume and are used in many dishes both savory and desserts, but if for any reason you cannot have raw eggs, there are ways to pasteurize your egg.
How to make homemade mayonnaise?
A simple task that takes no longer than 2 minutes, depending of course on the quantity you want to make but since it’s such a super easy task, I always advise you to make it fresh. Make as much as you need but if you make more than you may need to use or have any leftover, you can keep it in the fridge in a jar air-tightened and kept in the fridge for a week. It can be used to make a delicious vinaigrette for another lovely salad. Use a spoon in a nice potato salad. Mmmmm!
What oil can you use to make homemade mayonnaise?
Avocado oil is the base of this recipe and I really love it. Avo oil is by far the best oil to use, it is a wonderfully neutral flavored oil. I have tried other oils and some were also good but not nearly as good as the avocado oil.
Homemade mayonnaise can be made using almost any oil including coconut oil, walnut oil, olive oil, cold-pressed sunflower oil, canola, and so on, depending on personal choice and flavor favorites.
My second choice but a very close call with the avocado oil version is the walnut oil which is also a fantastic choice for making a delicious and healthy homemade mayonnaise. Just give it a go.
Ingredients:
- avocado oil
- egg yolk (fresh organic)
- mustard (yellow or Dijon)
- cider vinegar (organic)
- salt (sea salt or pink Himalayan)
- black pepper (to taste - optional)- I always add it - you can even see it in the picture
The best method to make homemade mayonnaise?
My method is very simple. I used to make it by hand (phew a lot of whisking) but since I’ve tried with a hand mixer I can only recommend this. So easy and the chances of going wrong are super slim.
Steps:
1. Take out any tall glass (mug) with a wide enough bottom to fit a hand blender all the way to touch the bottom.
2. Add the egg yolk (try not to break it) then add the vinegar, the mustard, and salt on top of the egg yolk. No whizzing yet!
3. Pour the avocado oil over. Still no whizzing!
4. Very slowly submerge the blender all the way into the bottom of the jar till touch the bottom and start whizzing at low power and without moving the blender for approximately 20-25 seconds. You will just see the mayo will start turning white.
5. Now, move the blender upwards but not getting it out into the air. Go downwards again into the jar till reach the bottom again. Go up and down a few more times until you have the mayonnaise all formed. This is it, in 3 min you have the mayo. That includes all the preps. 😀 Pretty quick and easy, right?
Can I make egg-free mayonnaise?
Yes, absolutely!
Just substitute the egg with milk. Any type of milk you wish.
- Oil - use a healthier oil like avocado or extra virgin olive oil
- Milk - use a dairy-free like soy milk
- Apple cider vinegar
- Dijon mustard
- Salt
- Turmeric (just for a little colour) is optional of course
The rest of the procedure is all the same which is:
- Add all the ingredients into a tall jug, a mug, or a jar.
- Use an immersion blender turned on high speed to turn these ingredients into a delicious and super creamy eggless homemade mayonnaise. You will never want to buy your mayonnaise again.
Nutritional value for one serving :
Calories: 86kcal Carbohydrates: 1g Protein: 1g Fat: 10g Saturated Fat: 1g Cholesterol: 1mg Sodium: 103mg Potassium: 7mg Sugar: 1g Vitamin A: 10IU Calcium: 6mg
How to make vegan homemade mayonnaise
I make two types of vegan mayonnaise.
You can make aquafaba vegan homemade mayonnaise using just 6 ingredients :
- aquafaba (¼ cup /60ml) – the liquid or the brine leftover from canned chickpeas;
- apple cider vinegar (1 ½ tsp) - use the organic with mother cider vinegar;
- dates syrup (1tsp) - you can use brown rice or maple syrup;
- mustard powder (¼ tsp) - liquid mustard may not work as well;
- sea salt (1 pinch) - for extra flavor but any salt will work including smoked salt ;
- avocado oil (¾ - 1 cup or 180-240ml) which is streamed in while mixing. Sunflower oil has proven to work best, but I prefer avocado oil - maybe you will get a thinner mayonnaise.
Nutrition for each 1 serving consisting of 2-Tbsp:
Calories: 186 Carbohydrates: 1 g Protein: 0.1 g Fat: 20.5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.78 g Monounsaturated Fat: 17.12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 75 mg Potassium: 1 mg Fiber: 0 g Sugar: 0.5 g
For the other type of vegan homemade mayonnaise that I make you will only need 4 ingredients :
- avo oil (1 cup or 220-240 ml)
- olive oil (1-2 tbsp) - only a little for extra flavor
- soy milk - (½ cup - 115-120ml) - use unsweetened
- organic cider vinegar ( 2 tsp) - you may add lemon as well (1tsp vinegar and 1 lemon juice) or replace the vinegar with lemon juice altogether
- garlic fresh (made into paste) or powder (optional)
- maple syrup (optional)
- 1 pinch of salt
Like the egg mayonnaise add all the ingredients to a jug/mug/bowl and blend all at high speed using an immersion blender to blend it into a nice thick delicious mayonnaise. It is as good as the one you buy taste wise if not better and so much healthier as it only contains just the 5-6 ingredients that you know you put in.
I find that homemade mayo is such a great way of controlling what you eat and also the amount you make it's the amount you need meaning no waste.
How to store homemade mayonnaise
Storing homemade mayonnaise properly is important to ensure its safety and its quality. Here are some tips on how to store your homemade mayo:
- Refrigerate it Immediately:
- Homemade mayonnaise contains raw eggs, which can spoil if left at room temperature. As soon as you've made the mayo, transfer it to the refrigerator promptly.
- Use a Clean Sterilized Container:
- Store the homemade mayo in a clean, airtight sterilized glass container to prevent contamination.
- Label and Date:
- Label the container with the date of preparation. Mayonnaise typically stays fresh for about 1 to 2 weeks in the refrigerator.
- Keep it at a Constant Cold Temperature:
- Store the mayonnaise in the coldest part of your refrigerator, usually the back of the fridge. This helps maintain a consistent temperature.
- Avoid Cross-Contamination:
- Ensure that the utensils and containers you use to handle the mayonnaise are clean and free from any contaminants. Avoid any double-dipping utensils.
- Use Clean Utensils:
- When you are scooping mayo out of the container, use clean utensils to avoid introducing bacteria.
Avoid Freezing:
- Mayonnaise doesn't freeze well, and freezing can affect its texture and quality. It's best to store it in the refrigerator.
Remember that the shelf life of homemade mayonnaise can vary based on factors like the freshness of the ingredients used and the cleanliness of the utensils and containers. Always trust your senses and if the mayo looks or smells off, it's safer to discard it and make a fresh one.
FAQs
Don't panic, this can happen so if your mayo is runny or it won't emulsify, there is a very simple way to repair it.
Try adding some boiling hot water (1 tablespoon) and keep mixing. This should put your mayo in order.
If the hot water won't fix it, simply add one egg yolk into a clean mug or a clean jar and while mixing it, stream in the runny/ 'broken' mayo, little by little. You will get a nice viscous mayo in no time and since you now have two yolks, feel free to add more oil too if you like but that is not a must. You can (if you want) add up to 200 ml (one cup) of extra oil.
Sometimes, depending on what you do with it, being runny does not even matter - the taste it's all that matters and making sure it is well seasoned.
Yes. You can add the whole egg or simply choose to make your homemade mayonnaise using just egg white instead of yolk.
Other recipes you may need a little mayonnaise:
- Potato salad with egg and swede
- Swede raw broccolini and roast chicken salad
- Spicy lamb koftas and salad boats
Healthy Homemade Mayonnaise
Equipment
- immersion blender
- jar or a jug or a mug
Ingredients
- 200 ml avocado oil (1 cup)
- 1 whole egg yolk (fresh organic)
- 1 teaspoon mustard or 2 teaspoons depending on how you like it
- 1 teaspoon cider vinegar use organic with mother
- 1 pinch salt kosher or pink Himalayan
- 1 pinch black pepper
Instructions
- Take out any tall glass (mug or a jar) with a wide enough bottom to fit a hand blender all the way to touch the bottom.
- Add the egg yolk (try not to break it) then add the vinegar, mustard, and salt on top of the egg yolk. No whizzing yet!
- Pour the avocado oil over. Still no whizzing!
- Very slowly submerge the blender all the way into the bottom of the jar till touch the bottom and start whizzing at med-high power and without moving the blender for approximately 20-25 seconds. You will just see the mayo will start turning white/yellowish.
- Now, move the blender upwards but not getting it out into the air. Go downwards again into the jar till reached the bottom again. Go up and down a few more times until you have the mayonnaise all formed. This is it, in 2 min you have the mayo. That includes all the preps and gathering the ingredients. Pretty quick and easy, right?
Jenny says
Love this easy recipe for healthy mayonnaise!
Amanda Scarlati says
Such a great alternative to store bought! So easy and delicous!
Priya says
Definitely trying this!
Jai says
I have never thought to make my own Mayonnaise. But this looks so easy and fresh I Will definitely try it!
Alexis says
Homemade mayo is the best! Thank you for sharing your recipe.
Genevieve | Fitty Foodlicious says
I love making homemade mayo and your recipe looks perfectly delicious!
Leslie says
Thank you for clearing up the misconception about raw eggs, perfectly safe. 🙂 This recipe looks like the perfect staple!
Jacqueline Debono says
This was the first time I've ever made homemade mayo and it was so so good and easy too! No more store-bought mayo for me! Thank you!
Chef Dennis says
What a wonderful mayonnaise recipe! It's been a while since I made mayo and it really is so much better than store-bought!
Julie @ Running in a Skirt says
I was looking for a homemade mayo recipe and this was perfect. So much fresher and tastier than the jar.
Amy Liu Dong says
Homemade is the best, and this one looks really good and a tasty recipe. Thanks for sharing!
Stine Mari says
Mayonnaise is my life. I eat it almost every day. I love to make it with the avocado oil, healthier and better tasting!
Robin says
This recipe is so simple, straightforward and delicious. I'm not sure why I hadn't been making my mayonnaise. Thanks for the encouragement.
Marta says
Don't overlook the apple cider vinegar in this mayo! Such a simple ingredient added so much depth of flavor to the mayo. I won't go back to store bought mayo again!
Ramona says
Absolutely right dear Marta. Thank you so much for highlighting that too. Such a healthy and good for us ingredient cider vinegar is!
Natalie says
I found the healthier avo mayonnaise in stores but now I see this is easily done at home. It's so much better when it's homemade. Thank you so much for the recipe.
Ramona says
Thank you Natalie, I am sure you will not think of buying avo mayo now. This recipe it's so easy and delicious.
Jen Sim says
This homemade healthy mayonnaise looks delicious. There is definitely something special about homemade mayo! Thanks for sharing.
Ramona says
I agree, thank you so much Jen Sim.