You are probably wondering why in the heck would anyone want to make homemade mayonnaise?! It is so readily available and lasts forever, well I will be happy to tell you why. I never really loved mayonnaise, but I liked it occasionally in sandwiches and certain salads. A couple years back I started reading about nutrition and clean eating. When I found out how utterly unhealthy canola oil was, I started reading, really reading, ingredients in just about everything. I was so shocked at some of the things I found out about canola oil, I decided to avoid it as much as humanly possible.
The most shocking thing to know was that it was an ingredient in almost EVERYTHING! Specifically in mayonnaise. Then I learned there are healthier mayonnaise alternatives that used avocado oil so I was excited to try that. Much to my surprise, I was disappointed and was not fond of the taste of the one with avocado oil. So I ventured and challenged myself to make my own. It was not easy at first, I sacrificed many eggs and good quality oils for this until I finally learned.
The biggest secret was patience. That is right, I needed patience more than anything. So I kept trying until it all came together beautifully. It was definitely rewarding in every way! Fresh ingredients, healthy oil, and hands down, the best mayonnaise flavor in town! I have used it for sandwiches, my tuna salad, and chicken salad recipe and it turns out finger licking good every time!
Just a heads up, this recipe does include a raw egg. If you’re pregnant or have other health concerns about eating raw eggs, consult your doctor before trying this recipe. There is a small risk of salmonella exposure because of the raw egg. I have made it several times using pasture-raised eggs and haven’t had any issues, but if you are worried, I would suggest trying other recipes without the egg. Now, if you are still reading this and want to be a daredevil, let’s jump in and make some mayonnaise!
| Prep Time: 1 minute | |
| Serves: approximately 2 cups | Total Time: 5 minutes |
| Ingredients 1 egg (I use pasture-raised) 1 cup avocado oil or extra virgin olive oil 1 tbsp dijon mustard 1 tbsp white wine vinegar 1/2 tsp salt 2 tsp fresh squeezed lemon juice |
| Instructions 1. Add raw egg to a high powered blender ( I use this vitamix blender) and blend until mildly foamy. 2. Add the dijon mustard, white wine vinegar, salt, and lemon juice and blend for another 15 seconds. 3. Now very slowly and carefully add small drops of the oil at a time while the blender is on. (This is a critical step and if you don’t carefully follow it, the recipe won’t bind and the texture will not look like mayonnaise) 4. Keep adding slow drops of the oil at a time until your oil is done. Blend until your mixture becomes thick and like mayonnaise. If done right, it should look similar to the picture. Store in a airtight container in the fridge for up to 4 days. |
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