5-Minute Homemade Mayonnaise Recipe–Success!
I'll show you how easily and quickly you can whip up this 5-minute homemade mayo, and there are only 6 simple ingredients that you can keep on-hand, so you're ready whenever you need it!
I worked on this homemade mayonnaise recipe for a while. I had many flops that just didn’t have the flavor I wanted OR they didn't have the right consistency, but I kept experimenting and finally DID IT!
This wasn’t an easy process…
In one batch the eggs had a weird consistency. In a couple more batches it came out too thin. In others the olive oil tasted too strong. My poor neighbors, I kept asking them to taste-test. They were agreat help in this quest for the perfect homemade mayonnaise recipe!
“Why not just open a jar?!”
This is what my family would ask me when they’d call and ask what I was doing. Besides the fact that I wanted to avoid the nasty GMO-laden and toxic canola or soybean oils and other rotten ingredients like preservatives and fake flavorings, this recipe is actually good for you with real egg yolks (wonder if raw eggs are safe? find out here) and also the optional addition of whey–this makes it a lacto-fermented probiotic food to get more healthy bacteria into our gut which keeps us healthy!
Not to mention that it literally takes LESS than 5 minutes to make.
Watch the video here, it'll play after the ad:
Or watch this newer video here! (Again, it'll play after the ad):
I wanted my mayo to taste like Hellmann's
Yes, Hellmann’s is full of crap ingredients, but I like the flavor. Even though what I’ve finally mastered isn’t exactly like Hellmann’s, it’spretty darn close–mine is actually better because I love the lightly sweetened taste with a mild lemon twang. The kids love it too!
Homemade mayo with the right consistency…
I couldn’t get myself to stand over that blender for EVER while I slowly poured the stinkin’ oil in drop by drop, so I just did a slow-ish stream, and used my Bosch blender with the hole in the top which slowed it down a little more. I was so excited that it finally came out with a nice whipped consistency!
What to DO with this yummyhomemade mayonnaise recipe…
Not only is it yummy just on a sandwich (try these homemade sub sandwiches), but I also use it in things like deviled eggs, homemade ranch dressing (<–there's a video at that link showing how easy it is!), this yummy broccoli salad, chicken casserole, cole slaw, egg salad, chicken salad, old fashioned bologna mix, etc.
Once you make the recipe below, then use it to make some of my homemade aiolifor explosive flavor options to diphomemade friesin, spread it on homemade sub sandwiches, or use it as a potato chip dip!
“Why is it yellow?”
When I’m using my super nutritious orange, farm-fresh egg yolks along with a squirt of mustard, I don’t expect this to be white like factory made mayo, and who really cares about the color when this tastes so good?!
Print Recipe
5 from 1 vote
Kelly's 5-Minute Homemade Mayonnaise Recipe
Make sure to check out my other tips below!
Servings: 1 cup
Author: Kelly the Kitchen Kop
Ingredients
- Note that I don't normally measure out any of the following-- I've made it so much now that I just throw stuff in, nothing has to be exact. If you're just learning, though, the amounts below are just right...
- 3 egg yolks, (preferably from pastured hens)
- 1 Tablespoon lemon juice: the juice from one half lemon, or raw apple cider vinegar -- I prefer the lemon juice, but it definitely has a mild lemon twang to it, which I actually love the taste of. The vinegar has a twang, too, but maybe not quite as noticeable, in my opinion--experiment and see what you like. Use 1 Tablespoon for more flavor, or 1/2 Tablespoon if you want it very mild.
- 1 1/2 Tablespoons palm or coconut sugar or your favorite unrefined sweetener — see my tip below about what to use instead of the sugar in this recipe!
- 1/2 teaspoon sea salt
- A squirt of regular or dijon type mustard, about 1 Tablespoon, which acts as an emulsifier with the eggs — if you're using the mayo in a recipe that a mustard flavor doesn't go well with, just use 1-2 Tablespoons of water.
- 1 cup expeller pressed sesame oil (refined for a mild flavor) oravocado oil --click those links for where to buy and see recipe notes below
- About 1 Tablespoon whey optional
Instructions
Mix everything but the oil in a blender for about a minute. I like usingmy Boschto make it hands-free. Readers have shared in the comments that they've had great success using theirstick blendersin a small jar.
Add oil in very slowly, use the hole in the top of the blender if you have it. Within a few seconds you'll hear it start to thicken as you're blending. If it doesn't seem to be getting thick, just keep drizzling the oil in *very* slowly and it'll come together. (If it doesn't, see more about that below!) Once your oil is all blended in it's done, so fast!
Notes
***If your mayo flops (won't set up for the right consistency), see my information on this below the recipe!
A note about the oils in this recipe:
When I tried using no-flavor coconut oil, it separated after a night in the frig--bummer! And olive oils can be too strong tasting in this recipe, however you might use one or two Tablespoons of olive oil for the antioxidants, though!
By the way, these oils are all higher in omega 6's, so Nourishing Traditions says that some is okay, but not too much–you wouldn’t want this to be the only oil in your house. Walnut oil or peanut oil are more options, but they're also omega-6 oils so not something you'd want eat a lot of daily. Read more about that here.
~A great tip for you if you're eating sugar-free!
If you're doing Whole30 or some other diet that restricts sugar, instead of the sugar and lemon juice or ACV in the recipe, replace those ingredients with a natural balsamic vinegar for a great option! (Still has some sugar, but not as much.) This is delicious, especially if you add some garlic powder for even more flavor. I like to make it like that and use it in my chicken saladand this broccoli salad. (Read here about how my month on the Whole30 dietreallywent.)
To give your mayo some probiotics…
When you’ve mixed all the oil in, you could add somewhey, but make sure your whey is good–smell it and make sure it’s not “off” or it will ruin your whole batch. (Sometimes if my yogurt cheese hangs to drain for too long, my whey isn’t as tasty.)
Leave out on the counter for 7 hours, and then store in the refrigerator.
This makes about 1 1/4 cup of mayo and literally takes less than 5 minutes!
I hope you'll try this homemade mayonnaise recipe and let me know what you think!? I wish you all lived nearby so you could've helped me with taste-testing, too–my neighbors were getting sick of me. 🙂
Did your mayo FLOP?
If your mayo flops (doesn't emulsify and is a greasy mess), don't feel bad, once in a greatwhile that happens to me too and I have no idea why–click here for how to save it, it really works!
Do you just want to buy it?
If you just don't think you would make this mayo recipe, or sometimes need a quicker option, although this is a pretty fast recipe (takes less than 5 minutes!), here's the only jar of mayo I buy in a pinch.
Homemade RANCH!
I also finally perfected my homemade ranch dressing–I’m on a roll…now if I could only get my sourdough bread to work. I’m not giving up… UPDATE: here's the EASIEST sourdough recipe that I've finally mastered, with lots of pictures!
More you might like:
- Have you seen my book,Real Food for Rookies?!
- Try my garlic aioli!
- You'll also love this Ancho-chile Lime Mayo!
- Christmas in June? What does a Christmas tour of our home have to do with Health & Nutrition? What does any of it have to do with size 7x underwear? Hint: it’s related to tweaking recipes…
- Have you seen these posts all about DIETING?
- Healthy Meals for Kids
- Our amazing anniversary dinner
- Read my original mayo post: Which mayo should you buy?
