This post shows you how to make homemade mayonnaise with a basic recipe you can make in a blender. You won’t believe how easy it is to make mayonnaise from scratch.
HOW TO MAKE HOMEMADE MAYONNAISE
I have to say, I’m pretty pumped about making my own mayo. I’ve often wondered how do you make mayonnaise from scratch and to my surprise, it is pretty simple.
I once worked with a chef who warned me never to trust a restaurant that didn’t make their own mayonnaise.
“It’s oil and egg!” he would say. This chef was also British so there was a bit of a Gordon Ramsey-esque disdain in his tone.
The best part when you make homemade mayonnaise, of course, is that you control the ingredients. Instead of scary GMO canola oil, I’m using a light organic olive oil. My eggs are free range and hormone free. Oil and egg, baby.
All you need is a blender and oil and egg become mayonnaise.
HOMEMADE MAYONNAISE INGREDIENTS
Here are the ingredients needed for this basic mayonnaise recipe:
- light olive oil
- mustard or dried mustard
- sea salt
HOW TO MAKE MAYONNAISE IN A BLENDER
So how to make mayonnaise in a blender is the question. It is very simple. Add the egg, vinegar, and seasonings to the blender and give it a whirl. Then slowly add the oil and boom!
TIP! The key is to let the oil stream into your blender super slowly. This ensures it emulsifies properly which results in a creamy, lush texture. This is KEY! Make sure your stream is slow and thin.
FAQ’S ABOUT MAKING HOMEMADE MAYO
WHAT IS THE BEST OIL TO MAKE MAYONNAISE?
A big question is what is the best oil to make mayonnaise with. My preference is light olive oil but it is important it is light and not extra virgin. The difference being extra virgin olive oil will taste quite bitter if you blend it up with a food processor or blender.
Alternatively, you can use other neutral oils such as avocado oil or non-GMO grapeseed oil.
HOW LONG DOES HOMEMADE MAYO LAST?
Keep it in a sealed container in the fridge for four to five days.
IS IT CHEAPER TO MAKE HOMEMADE MAYONNAISE?
Honestly, it’s about the same. The difference is the control over the quality of your ingredients and the freshness of the product. You simply cannot compare the taste of a just made batch of mayonnaise to a jar of Hellman’s. Homemade blows away the competition!
The options for customizing are endless. I’ve already made a curry mayo for a chicken salad and you just KNOW that chipotle mayo is soon to follow. Since completing the Whole 30 challenge, I’ve been fully embracing the healthy fats. 😉
So have some fun acting all chef-like and totally make yourself some homemade mayonnaise!
MORE “HOW TO” RECIPES
Originally published May 15, 2015. Updated December 29, 2020.
As an Amazon Associate, I earn from qualifying purchases.
This post shows you how to make homemade mayonnaise with a basic recipe you can make in a blender. You won't believe how easy it is to make mayonnaise from scratch.
Place the egg, 2 tablespoons of vinegar, mustard, and sea salt into a blender. Blend on high speed for about 10 seconds.
Turn the speed to low and very slowly drizzle in the olive oil. Make sure the stream is really thin and you pour very slowly. This helps to emulsify everything smoothly. Once all of the oil has been added, taste for seasoning and add more vinegar or salt if you'd like.
Store covered in the fridge for up to 5 days.