While I have loved my Hellman’s Mayonnaise with Olive Oil for many years now, as a homesteader I’ve learned to think more about what I’m eating and how I’m fueling my body. And that’s what brought me to homemade mayo, and we love it! With only a few ingredients, you too can enjoy delicious, made from scratch mayo. So good and so much better for your body than the store bought stuff with ingredients few people can pronounce. All of the ingredients in this homemade mayo recipe you will easily recognize and be able to pronounce.
tools you’ll need:
- pint size mason jar with lid
- immersion blender
- measuring cup
- measuring spoons
homemade mayo recipe
- 1 egg (at room temperatore)
- 1/2 t. mustard
- 1 T. lemon juice
- 1/4 t. salt
- 1 c. olive oil or grapeseed oil
Crack egg into the mason jar. Add the remaining ingredients. Place immersion blender into the jar, all the way to the bottom and begin to blend. Keep the blender at the bottom of the jar until it has thickened (it will happen quickly) and then slowly bring the immersion blender up to combine everything together. Cover with a lid and place immediately in the refrigerator.
This homemade mayo will last up to 10 days.
helpful notes:
- Feel free to try other oils when making your mayonnaise. Olive oil definitely has more flavor and brings a taste of it’s own where there are other oils that are much more subtle such as grapeseed oil. Vegetable oil is an option but in our opinion not one of the healthier choices.
- We prefer dijon mustard in our mayo but you can use whatever you have in your pantry or prefer.
- Fresh lemon juice is best!
If you enjoy “Made from Scratch” recipes, just follow this link for more of what we’ve got going on in the kitchen. For other made from scratch recipes, just follow this link. Until next time . . .
Happy Homesteading!
Marian
Homemade Mayonnaise
Equipment
- immersion blender
- pint size mason jar with lid
- measuring cup
- measuring spoons
Ingredients
- 1 egg room temperature
- 1/2 tsp mustard optional
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1 cup olive or grapeseed oil
Instructions
- Crack egg and place into the mason jar. Add remaining ingredients and let everything settle to the bottom.
- Place the immersion blender all the way to the bottom of the mason jar and begin to blend. When the ingredients at the bottom is blended, begin to raise the immersion blender up a little at a time until everything is well blended, thick, and creamy. DO NOT over blend.
- Immediately place the mayonnaise in the refrigerator. Will last up to 10 days.