Oh, no! You’ve got a big problem.
You just ran out of mayo!
In my house, at least, this is a big problem. 😉
Did you know that making your own is EASIER (yes, easier) than getting more from the store? Plus it’s healthier and cheaper, too!
Watch the video below and I’ll prove it to you. (Below the video is the proof in print.)
Let’s just say you decided you’re going to get more mayo from the store. Though we tend to think “going to the store” is so easy… it’s really not.
Consider… put mayo on the list, wait until your next shopping trip (or make an extra trip), drive to the store (which costs gas), find a place to park, walk in, make your way to the mayo aisle and hope you don’t get stuck behind some shopper who… bless their heart… seems to be unaware there are other shoppers too and leaves their cart in the middle of the aisle, put your mayo in your cart, select all the other items you might need, get in line, wait in line, bag up your groceries, walk back to your car, drive home, unpack the groceries, and hope you didn’t pick up some germs on the way…
All this for a jar of mayo?
Instead of all that fuss, you can make your own more-delicious, healthier, and less expensive mayo in just a minute or so with a few common real food ingredients you probably already have in your kitchen.
Homemade Mayonnaise
I'll show you! Watch the video above to see this recipe in action.
Ingredients
- 3 organic or pastured egg yolks room temperature
- 1 tablespoon mustard
- 1 tablespoon raw apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 cup organic, expeller or cold pressed oils * use a blend of your favorite oils
Instructions
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You can use a food processor or blender. Or a stick blender and a quart size jar works great.
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Combine all ingredients, EXCEPT oil, into a quart jar or blender.
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Blend a bit.
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Now keep blending while slowly pouring in the cup of oil.
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Before long (in just a minute or so)... you have mayonnaise.
Recipe Notes
*In the video above, I'm using avocado and grapeseed oils. I have since stopped using grapeseed oil and just use avocado oil.
Beautiful, healthy, delicious, cheap, and EASY. Wasn't that amazing and oh-so-easy?
Wasn’t that amazing and oh-so-easy?
Here’s a bonus tip: use a blend of your favorite cold or expeller pressed organic oils so you can get the flavor you want.
If you liked this video, you’ll love the free traditional cooking video series I’ve got for you right here. See you there and God bless you!
Do you make homemade mayo? What are your favorite oils and flavors?
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Can one use cold pressed coconut oil?
Yes, you can. It might be a strong flavor but some people like it. Lightly melt so that you can blend.
Millie
Traditional Cooking School
Yes you can! I don’t like the heavy coconut flavor so I use refined organic, non-gmo CO.
I’ve only made mayonnaise once before, when I first got my Vitamix. It turned out wonderfully, but as it also turns out, I apparently don’t use mayonnaise that much. I just don’t really know how to use it except for spreading onto sandwiches and I don’t eat much bread. So I’d have to find and plan to make recipes that call for it so it doesn’t go bad before it gets used up. I’ve heard of fermenting mayonnaise.
Is the raw apple cider vinegar in this recipe enough to call it fermented or would it still need to sit out for a few hours to ferment?
hi there!
I’m a big mayo lover,and I recomend veggie sticks ,etc.:dip,enjoy!
Hi Andresa,
This recipe is not fermented. You can add 1 to 2 T whey and then leave it out overnight. the ACV doesn’t do it. Here is a link to a fermented mayo recipe: https://traditionalcookingschool.com/2010/04/02/lacto-fermented-mayonnaise/
Millie
Traditional Cooking School
Uses for mayo…Tunafish salad, egg salad, ham salad, chicken salad etc
BLT & C (ucumber) spread mayo on slice of cheese, lay on ingredients n wrap. Or in a flaxseed wrap. Or an egg wrap (google for recipes). Or mayo a romaine leaf, lay in bacon, tomato and cuke n roll up.
Flavor some with garlic and put on a dry chicken breast of pork chop or even, mmmm steak.
This looks so easy! How long does it keep for?
Hi Tui,
It will keep for a week or two. 🙂
Millie
Traditional Cooking School
How long will it last in the fridge, Wardee? We don’t use it that often either.
Blessings Gail.
Hi Gail,
It will keep for a week or two. 🙂
Millie
Traditional Cooking School
For those of us who don’t think we would use it fast enough, we could make a half batch.
Enjoyed reading the recipe, I was looking thinking of making mayonnaise at home. And yes, I am also interested to know how long we can use it if refrigerated?
Hi Sapana,
It will keep for 1 or 2 weeks. 🙂
Millie
Traditional Cooking School
My teenage boys like it spicy so I use 1/4 cup of Jalapeno Olive oil and 2-3/4 cup of Sunflower Seed oil. My other ingredients are 2 egg yolks, 1 tsps each of garlic and onion powder, 1/2 tsp of sea salt, 1 tsp. of spicy brown mustard, 1 tsp. of raw honey, 1 tablespoon lemon juice, 3 tablespoons of basic kombucha. I add the oils last to a wide mouth mason jar and use my stick blender. I pulse 5 times and then continuously. It is nice, thick and so tasty! I have to make this at least twice a week. Oh, I sometimes add 1/4 tsp of Chipotle powder. Oh my!!! 🙂
If your boys prefer it spicy I have a suggestion why don’t you get a jalapeno and chop it up and then spread it in the sandwich on top of the mayo in this way the people that does not want it spicy they can also enjoy the mayo you made and it will make everyone happy.
Thanks for the recipe I will have to get 3 eggs and leave them out to come to room temperature I have wanted to make my own as the mayo at the store has unhealthy ingredients as well as GMO which I don’t want in my diet. As far as foods that I purchase I don’t buy any processed or frozen foods I occasionally buy a loaf of bread but would prefer baking it, I noticed that you said that you make your sour dough and leave it in the refrigerator to make your starter I have wanted to try this but since my apartment is not that warm I have not tried and I don’t know how to do it.
Why are the raw eggs not a health concern?
Lyn — Healthy, pastured eggs are ok to eat raw.
OMG, I just saw that the eggs I used to make mayo were not organic, and from the store…am I ok to eat this? (I already ate some)
Hi Jill,
It’s usually fine. It’s just best to use local, pastured eggs.
Millie
Traditional Cooking School
Instead of using garlic powder why don’t you use the real garlic cloves instead also I would prefer to use 1/2 Olive oil and 1/2 avocado oil for the I cup measurement. I also have coconut oil as well as macadamia oil which I think would give it a buttery flavor. I guess I will have to experiment around to find what I like although I like most foods except GMO’s.
Hi Randolph,
You can definitely do some experimenting. 🙂
Millie
Traditional Cooking School
I tried this method because I hate to stand at the blender and drip oil in. I couldn’t get this method to emulsify. What did I do wrong?…
Hi Dawn,
Were the eggs room temperature? If they were cold, mayo doesn’t emulsify. You can save it by getting out 3 more egg yolks and blending them a bit and then blending while adding the previously failed mixture.
Millie
Traditional Cooking School
I have never had a fail when using my immersion blender, even using cold eggs! Be sure to use a cylinder just big enough, place the blender all the way to the bottom and slowly pull up…30-60 seconds later… voila! Perfect! I use a avocado oil and I mostly use it for ranch or blue cheese salad dressing!
I always make my own mayo. I have for years. But I use one whole egg, a bit less than 1 Tbsp ACV plus a bit less than 1 Tbs water, a bit of salt, and a cup or so of olive oil. I am thinking of getting some Avocado oil to use instead because my 3 yo daughter is not a fan of olive oil. 🙂 But the rest of us love it. We eat it with oven fries, sandwiches, and various other things and I make it about once a week! I might try the yolk variation next time, but its so easy to just use a whole egg!
Do you have an egg-free suggestion? We have an egg sensitivity in the family.
Hi Beth,
We don’t have an egg-free mayo recipe that we’ve used. But here is one from Wellness Mama that looks good: http://wellnessmama.com/23441/avocado-mayo/
Millie
Traditional Cooking School
Is the mustard dry or prepared?
If prepared, can you please recommend an organic prepared mustard recipe.
Hi Donna,
This is prepared mustard, but one can also use 1/4 teaspoon of mustard powder.
We have a couple of delicious mustard recipes on the blog: https://traditionalcookingschool.com/2014/10/28/3-fermented-mustard-recipes/
and https://traditionalcookingschool.com/2010/06/25/lacto-fermented-honey-dill-mustard/
Millie
Traditional Cooking School
Hi: I am allergic to apples. Can I use lemon juice instead of apple cider vinegar?
Hi Sarah,
Yes, you can replace the ACV with lemon juice. 🙂
~Danielle, TCS Customer Success Team
I can’t find organic grapeseed oil anywhere. Is it still ok to use. I’m thinking anything homemade would be better than store bought any day. Also I’ve looked for information on grapeseed oil, whether it is one of the good ones or not. From what I hear Olive oil, and coconut oil are the best. It seems that all the others are subject to interpretation of their health benefits. I would appreciate your input. Thank you and have a blessed day.
Hi Deborah,
You can use olive oil or coconut oil. It might be a strong flavor but some people like it. Lightly melt the coconut oil so that you can blend it.
This is the grapeseed we recommend: http://amzn.to/1qVc6vH It is not organic but it is non-GMO.
~Danielle, TCS Customer Success Team
This reply made me laugh – of course it’s not GMO because grapes aren’t GMO! However, since grapes are on the dirty dozen list, I wouldn’t use grapeseed oil that’s not organic. And since that’s hard to fine, I stick with olive & avocado for mayo recipes!
Would flaxseed oil work with this?
Hi, Lauren.
Yes, you can try it with flaxseed oil. I have not tried it so I’m not sure how it will change the flavor. Do let us know your results! 🙂
~Danielle, TCS Customer Success Team
It looks very liquid. When it is refrigerated will it be more solid?
Hi Teresa,
I have found that it does thicken up some in the refrigerator. 🙂
~ Vicki, TCS Customer Success Team
You can actually put all of the ingredients in the jar, just put the oil in last. Put the stick blender all the way to the bottom of the jar and blend for 20-30 seconds. The mayo will start to creep up the jar. SLOWLY pull the stick blender up and then down the sides of the jar to incorporate the oil. Thanks to Tiffany from Don’t Waste the Crumbs for these instructions. Works like a charm.