Foolproof Homemade Mayo

foolproof homemade mayo

Question:  Are you a mayo fan?  Good ol’ fashioned mayonnaise?

I’ll be honest with you – I wasn’t.  Hated the stuff.   Until I tried homemade.

But even that wasn’t easy.  I tried recipe after recipe after recipe.  They turned out too olive-y (olive oil mayo), too thin, or had a just plain too weird of a consistency.  (Don’t ask.)

Until I found this recipe from Real Food Forager.

Changed my life.

And now I love mayo.  Seriously.  LOVE.  Thank you Real Food Forager!!!

Ready to see how I did it?

Homemade Mayo

1 whole pastured egg

1 pastured egg yolk

1 tsp prepared mustard

1 tablespoon fresh lemon juice

3/4 cup extra light olive oil

sea salt to taste

Step one:  Combine all ingredients in pint-sized mason jar, with the oil poured in last, on top.

Foolproof Homemade Mayo

Step two: Stick an immersion blender, like this one, down to the bottom of the jar and turn on.  Slightly move wand up and down – and you will literally see the ingredients form into mayo.

foolproof homemade mayo

Step three:   Well, I guess there isn’t really a step three.  That was it!  Easy, right?

foolproof homemade mayo

I guess if you REALLY wanted another step, you could pour it into a smaller, cleaner-looking jar.  You can then store it in the fridge for up to two weeks.

foolproof homemade mayo

Happy now?  You will be, as soon as you taste it!   I have made this recipe countless times – and it has had the perfect consistency every single time.  No joke.

Have you tried to make your own mayo?  What’s your “go-to” method?  Tell us in the comments!


This post can also be seen at From The Farm Blog Hop

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28 thoughts on “Foolproof Homemade Mayo

  1. i’ve been making my mayo like this for some time now! only difference is i use more oil because i like a slightly thicker consistency. 🙂

  2. This is exactly what I need. I went to make tuna salad sandwiches the other day, but realized I had no mayo–my 2 boys and my husband all detest mayo and will eat their tuna sandwiches without it, but to me a tuna sandwich is just not complete without the mayo. I’ve been working toward eliminating the store-bought, processed foods from our diets–now I can add mayo to my efforts. Thanks so much!

  3. Printing now to carry upstairs! Thanks … question though. When you say “prepared mustard” do you mean “dry mustard?” I guess I am not sure just what “prepared” mustard is. TIA!

    1. Thanks Jo! I just used store-bought mustard, but a good pinch of dry mustard should be quite tasty as well if that is what you have handy! 🙂

  4. Hi Melissa-this is Cara R’s mom—she has been asking me about making homemade mayo as I recently started making my own-
    Great recipe you have, almost exactly the one I use except I don’t include the extra yolk and I do mine in the blender. Love your idea of the immersion blender right in the storage jar. I hate washing out the blender 🙂

    1. Possibly if it was fractionated coconut oil, as regular coconut oil is solid when at cooler temperatures.

  5. I’m still searching for my homemade mayonnaise love. I’ve tried this recipe before and it is still just too olivey for me and mustardy. I do like the commercial organic mayos, but I would really like to make something without canola or soybean oil. I’ve tried making it with a mix of olive and coconut oil and also olive and sunflower, but I wasn’t a fan of those either 🙁 I’m running out of ideas!

    1. Have you tried it with the extra light olive oil? I felt the same way as ou the first time I made it with extra virgin – no thank you! The extra light is perfect for me! Lately I have been making it with avocado oil – delightful! 🙂

  6. Perfect timing! It’s been on my mind this week to make my own mayo…ever since I happened by a jar of it on the shelf in a local store. The price was almost $9!! For mayo! Gasp! So thanks a bunch. I’m going to give this a try. I’ll credit you and Real Food Forager if it makes it to my blog.

  7. Hate commercial mayo so am fascinated by yr recipe and the replies – cannot wait to try it but must buy
    lite olive oil because I only have the virgin type available.

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