Tired of store-bought mayo with questionable ingredients and a tangy aftertaste? Discover the magic of homemade mayonnaise! It’s unbelievably creamy, has a pure, mild flavor, and comes together in just five minutes using an immersion blender. Plus, it’s a blank canvas for your favorite flavors. Once you try this simple recipe, you’ll never go back to the jarred stuff.
Ingredients
• 2 large egg yolks
• 2 teaspoons / 10 ml lemon juice
• 1 cup / 240 ml MCT oil or other neutral-flavored oil, such as avocado oil
• 1 tablespoon / 15 ml Dijon mustard
• ½ teaspoon / 2.5 g fine sea salt
Instructions
1. Combine : In a wide-mouth, pint-sized mason jar, add the in the exact order listed: egg yolks, lemon juice, oil, Dijon mustard, and salt.
2. Position Blender: Place the head of an immersion blender at the very bottom of the jar, ensuring it is flat against the base.
3. Emulsify: Turn the blender on high speed. Keep it pressed to the bottom of the jar for about 15-20 seconds, or until you see a thick, white emulsion forming at the base.
4. Blend Slowly: Once the base is emulsified, very slowly begin to tilt and lift the blender upwards to incorporate the remaining oil. This entire process should take about a minute.
5. Store: Once fully combined and thick, your mayonnaise is ready! Store it in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Yield: 1½ cups
• Serving Size: 1 tablespoon
• Calories: 85
• Fat: 9.8g
• Carbohydrates: 0g
• Protein: 0.2g
Pro Tips
• Use room temperature , especially the egg yolks. This helps the mixture emulsify more easily and prevents it from breaking.
• The type of oil directly impacts the final flavor. Use a high-quality, neutral-tasting oil like MCT, avocado, or macadamia nut oil for the best results.
• To fix a broken or thin mayonnaise, place a fresh egg yolk in a clean jar, then very slowly drizzle the broken mixture in while blending continuously.
• Customize your creation! After the mayo is emulsified, blend in roasted garlic, fresh herbs like dill or chives, a pinch of smoked paprika, or a dash of hot sauce.
FAQ
Q: Why is my homemade mayonnaise runny
A: Runny mayonnaise is usually caused by two things: ingredients being too cold or adding the oil too quickly. For best results, use room temperature egg yolks and lift the immersion blender very slowly only after a thick emulsion has formed at the bottom of the jar.
Q: Can I use a different oil for this recipe
A: Yes, you can use any neutral-flavored oil. The recipe suggests MCT or avocado oil for their mild taste. Other great options include macadamia nut oil or a light-tasting olive oil. Avoid oils with strong flavors, like extra virgin olive oil, as they will overpower the mayonnaise.
Q: How long does this homemade mayonnaise last in the fridge
A: Because it’s made with raw egg yolks and no preservatives, this homemade mayonnaise should be stored in an airtight container in the refrigerator and consumed within 5 days for optimal freshness and safety.
Q: Is it safe to eat mayonnaise made with raw egg yolks
A: Using fresh, high-quality eggs minimizes risk. However, if you are concerned about consuming raw eggs, especially if you are pregnant, elderly, or have a compromised immune system, you can use pasteurized egg yolks which are available in most grocery stores.
