Homemade Mayonnaise is easy to make with just a few ingredients and about a minute using an immersion blender and a mason jar!
If you are like me, you’re careful not to buy products that contain soybean oil and/or canola oil. Look on the label of any store-bought mayonnaise and you are sure to find these oils in the ingredients list!
What is the best oil to make homemade mayonnaise with?
After testing out homemade mayo with different types of oil … I found that avocado oil has the most neutral flavor. Avocado oil can be a little on the pricey side, so if you want to save some money I would suggest trying Extra Light Tasting Olive Oil.
Extra Light Tasting Olive Oil is NOT the same thing as Extra Virgin Olive Oil. Don’t get these confused! Extra virgin olive oil will produce a bitter and oily tasting mayo.
How do you make homemade mayonnaise?
The easiest way to make homemade mayonnaise is by using an immersion blender and a wide mouth mason jar.
Start out by placing the avocado oil, egg, vinegar, dijon mustard, sea salt and lemon juice into a pint-sized, wide mouth mason jar.
Stick the immersion blender into the jar all the way to the bottom. Blend for about 10-20 seconds and slowly lift the blender up and down until everything is blended and the mixture has become thick and emulsified.
Once you have finished blending cover the jar with a tight fitting lid and store in the refrigerator for up to a week. That’s all you need to do to make homemade mayonnaise!
Why is homemade mayonnaise better than store-bought mayo?
The fat from the avocado oil and eggs are considered anti-inflammatory oils. Canola oil and soybean oil in store-bought mayonnaise are considered inflammatory oils. Not to mention more than likely, GMO products.
These anti-inflammatory fats make homemade mayo healthier and there’s the added benefit of knowing exactly what you’re eating!
Make sure to pin this recipe for later!
Try this mayo with:Print
A delicious and easy to make alternative to store bought mayonnaise. Can be made with extra light tasting olive oil instead of avocado oil.
- 1 cup avocado oil
- 1 large egg
- 1/4 teaspoon sea salt
- 1 teaspoon white wine vinegar
- 1 teaspoon dijon or stone ground mustard
- 1.5 teaspoons lemon juice
- Place ingredients into a wide mouth mason jar.
- Stick the immersion blender into the jar all the way to the bottom. Blend for about 10-20 seconds and slowly lift the blender up and down until everything is blended and the mixture has become thick and emulsified. This should only take about one minute to complete.
- Cover with lid and store in the refrigerator until ready to use. It will stay good for up to a week.
If you do not have an immersion blender, use a whisk to slowly emulsify the avocado oil and egg together until thick and creamy. Pour the avocado oil slowly in a steady stream into a bowl with the egg. Once the mixture is thickened, add the remaining ingredients and continue to whisk until completely incorporated.
Keywords: healthy mayo, easy mayo