Homemade Mayonnaise
Rich, creamy, homemade mayonnaise made with avocado oil. You'll never want to go back to store bought.
Homemade Mayonnaise
There are so many basic items we get at the store that are surprisingly easy to make at home. And the benefit is that you know exactly what is in your food. Mayonnaise is one of these quick, simple items that you can make from scratch. Really, it takes about 5 minutes.
One of the issues around homemade mayonnaise is the raw egg. Salmonella can be an issue, which is why I like to pasteurize eggs at home or buy pasteurized eggs. We have backyard chickens and know that the risk of salmonella from our eggs is small, but still a possibility. Please consider this before proceeding.
Mayonnaise ingredients
Homemade mayonnaise consists of room temperature eggs, oil, dry mustard, and salt, as well as a little lemon juice. It's best to have an immersion blender to blend your mayonnaise. There are many recipes that call for one egg, but I use two as I've had issues in the past with the mayonnaise emulsifying, and using two eggs guarantees that it will. I also love using avocado oil. It has a nice smooth taste. Using extra virgin olive oil is not recommended as your mayonnaise will pick up the strong flavor.
The process
All you need to do for mayonnaise is get a pint size jar and add the eggs, oil, dry mustard, and salt. Take your immersion blender and put it in the jar so it's touching the bottom. Start blending and pull the immersion blender up and out of the jar as you blend. You may need to move the immersion blender up and down a couple times to ensure all the oil is blended. When the mayonnaise is blended, add the lemon juice and stir in with a spoon.
Blending
Once you are done blending, your mayonnaise should be thick and creamy. If it is not thick, it may not have emulsified properly. Adding another egg and blending again can often fix this problem.
Storage
Put an air-tight lid on your pint jar of mayonnaise and store for about one week in the refrigerator. Enjoy!
Homemade Mayonnaise
Equipment
- 1 immersion stick blender
- 1 pint size jar
Ingredients
- 2 room temperature eggs, pasteurized
- 1 cup avocado oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 tbsp lemon juice
Instructions
- Crack room temperature pasteurized eggs into a pint size jar. Add dry mustard and salt, then pour in the avocado oil.
- Place the immersion stick blender in the jar so it touches the bottom. Start blending while slowly pulling the blender stick out of the jar. Move the immersion blender up and down a couple times to ensure the oil is mixed in. This process should not take long. You don't want to blend too much as the mayonnaise could break down again.
- Remove immersion blender and using a small spatula, scrape the excess mayonnaise off the blender and into the jar.
- Add lemon juice to the mayonnaise and stir with a spoon.
- Cover with an air-tight lid and store in the refrigerator for up to one week.