If you haven’t tried making your own mayo yet…don’t be scared! It’s not as hard as you think it is. It only involves a few ingredients and it is LIFE CHANGING. You’ll never want store bought mayo again.
When I first started making mayo I tried doing it in my KitchenAid stand mixer and then in a blender. I had a lot of fails where the mayo wouldn’t emulsify properly and I’d end up with a weird soupy mess. When I bought my immersion blender it was a game changer. If you don’t have an immersion blender, you should think about getting one. It’s great for making soups, gravy and of course MAYO. It makes thick mayo every time! (I have this one)
Emulsification is a very delicate process so you have to pay attention to how big your egg yolk is, if it is a little on the smaller side you will want to add less oil. If your mayo doesn’t turn out quite right at first don’t give up! If there’s just a little extra oil put it in the fridge for a little bit to see if it thickens up, if not you can also try adding a spoonful of water. If your mayo is really runny and seems like it can’t be salvaged try adding another egg yolk. Until you get the recipe down you may have some failed batches. Sometimes this just happens. Don’t give up, you will get it. For this recipe you’ll be using the whole egg. Why you ask? Emulsification requires a little bit of water, or even better the whole egg so that you aren’t wasting it! You can use 2 eggs for really thick mayo that is more like the store bought version.
The best part about mayo is that you can do a million different things with it. Eat it on it’s own to add extra healthy fat to your meals, use as a base for dressings, aioli, baked Mahi-mahi and it is great on hash cakes with Sriracha on top!
I use Avocado oil in this recipe but you can also use Light Olive oil (it has to be LIGHT, sometimes also called tasting olive oil). I prefer the flavor more with Avocado oil and it’s worth the price for how nutritious it is. Never used avocado oil before? Check out this article to see how great it is. Now go make some mayo!
Homemade MAYO!
Ingredients
- 1 Egg, whole *pastured if possible
- 1 teaspoon Horseradish mustard *I use Annie's brand, you can also use dijon or whole grain mustard
- 1 tablespoon Lemon juice
- 1/2 teaspoon Fine sea salt
- 1 cup Avocado oil
Instructions
Immersion Blender
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Add all ingredients to the container you're making the mayo in. Put blender in all the way and pulse off and on while moving the blender up and down a little bit until it begins to thicken. Mix until all of the oil has emulsified and it's done!
Normal Blender/ Whisk by hand/ Stand mixer
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Add the egg, lemon juice, mustard and salt to your container.
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VERY SLOWLY pour in the oil as you whisk vigorously until all the oil is mixed in.