Mayonnaise is one of those foods that I refuse to buy in stores. We try our best to stay away from unhealthy industrial vegetable oils (like soy, corn, canola, safflower, etc.) and I have yet to find a mayonnaise that contains none of those oils. So, if I want to eat mayonnaise I have to make it myself. Luckily, making your own mayonnaise is quite simple.
I haven’t eaten commercial mayonnaise in years, so I can’t say how closely this homemade mayonnaise recipe replicates store-bought versions. We find it completely delicious, though, and love eating it with homemade chicken or tuna salad.
A Few Notes on Ingredients
I originally developed this recipe using only olive oil. Since then, however, I’ve discovered that half olive oil and half avocado oil makes an even more delicious mayonnaise. If you have avocado oil on hand, I highly recommend giving the half olive half avocado oil combination a try. If you don’t have avocado oil, though, I still think that an all-olive oil mayonnaise is very tasty.
Some people find that olive oil mayonnaise has too strong of a flavor for their tastes. If you don’t care for the olive oil in this recipe, you can try replacing some of the olive oil with expeller-pressed coconut oil or another healthy oil. If you experiment with different oils, I recommend also experimenting with the amount of honey and salt in the recipe–you may prefer smaller amounts if your oil is more mild.
If you want your mayonnaise to last longer in the fridge, you can ferment your finished mayonnaise with liquid whey. We find that this process also makes the flavor of the mayonnaise even better, so I highly recommend this extra step if you’re up for it. You can make your own liquid whey by straining yogurt or kefir.
Equipment You’ll Need
Immersion blender (can also use a food processor–see note below)
How to Make Mayonnaise
Ingredients
- 3 egg yolks (from pastured hens)
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 3/4 teaspoons salt
- 1/2 cup extra virgin olive oil
- 1/2 cup avocado oil
- 1 tablespoon liquid whey (optional--for fermenting your mayonnaise)
Instructions
- Pour olive oil and avocado oil into your measuring cup. (Or other receptacle that will allow for easy, slow pouring.)
- Add all ingredients except oil to the mixing cup that came with your immersion blender. Blend ingredients briefly until evenly mixed, then begin adding your oil in a very thin stream. (By thin stream, I mean just barely faster than drip by drip.) Make sure that your blender is positioned such that the oil is being rapidly incorporated into the rest of the ingredients. I find that holding my blender at an angle usually works well.
- Continue adding the remainder of your oil. Your mayonnaise will slowly begin to emulsify and become thicker as you continue adding more and more oil. If oil ever begins to pool in the mixing cup, take a moment to move the blender around and up and down to mix the oil in thoroughly.
- You have now made mayonnaise! Feel free to pat yourself on the back for a job well done. 🙂
7.8.1.117https://wholenaturallife.com/how-to-make-mayonnaise/
Ingredients
- 3 egg yolks (from pastured hens)
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 3/4 teaspoons salt
- 1/2 cup extra virgin olive oil
- 1/2 cup avocado oil
- 1 tablespoon liquid whey (optional--for fermenting your mayonnaise)
Instructions
- Pour olive oil and avocado oil into your measuring cup. (Or other receptacle that will allow for easy, slow pouring.)
- Add all ingredients except oil to the mixing cup that came with your immersion blender. Blend ingredients briefly until evenly mixed, then begin adding your oil in a very thin stream. (By thin stream, I mean just barely faster than drip by drip.) Make sure that your blender is positioned such that the oil is being rapidly incorporated into the rest of the ingredients. I find that holding my blender at an angle usually works well.
- Continue adding the remainder of your oil. Your mayonnaise will slowly begin to emulsify and become thicker as you continue adding more and more oil. If oil ever begins to pool in the mixing cup, take a moment to move the blender around and up and down to mix the oil in thoroughly.
- You have now made mayonnaise! Feel free to pat yourself on the back for a job well done. 🙂
Fermenting Your Mayonnaise
For extra health benefits and to increase the shelf life of your mayonnaise, I recommend lactofermenting your mayonnaise with whey. After you’ve finished adding all of your olive oil, simply blend in a tablespoon of liquid whey. Transfer the mayonnaise to a lidded container and allow it to sit on the counter for about seven hours to give the bacteria in the whey time to ferment the mayonnaise. Store finished mayonnaise in the fridge as usual.
Making Mayonnaise with a Food Processor
I like making my mayonnaise with my immersion blender because I find it makes for easier cleanup than using a food processor. I have, however, successfully made mayonnaise in my food processor, so that is definitely an option if you don’t have an immersion blender. The process is exactly the same–add everything except the olive oil to your food processor, process briefly, then very slowly pour in your oil while your food processor is running.
Do you make your own mayonnaise?
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