Easy Two Minute Homemade Mayonnaise Recipe

Once I finally discovered the secret to making a homemade mayonnaise recipe, I never went back to store bought. Healthy oils and a farm fresh egg are the backbone of this super simple recipe, and I can rest easy knowing our ham and cheese sandwiches and tuna salad are not loading my kids up with unhealthy oils! This recipe is pretty darn close to Hellman’s, and I’m pretty darn proud of that.

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We eat a lot of mayonnaise. And it’s me. It’s my fault. I grew up with mayonnaise (NOT miracle whip), and I love the savory flavor. We use it in egg salad, tuna salad, egg sandwiches, hamburgers, ham/cheese wraps, and this favorite BLT Dip Recipe.

We make these incredible veggie-based Tuna Melts every week!!! And this makes mayo a really commonly used condiment in our house.

What’s a mayonnaise-loving mama to do? I tried many recipes for homemade mayo, and it either never whipped together correctly, or the flavor was just off. Some used lemon. Some used a bit of sugar. Some used garlic or onion. And finally, FINALLY, I figured out the simplest way to make it with the ingredient combo that most closely resembles Hellman’s or Kraft mayonnaise. It’s a pretty darn good copycat recipe if I do say so myself!

OUR JOURNEY TO FEED OUR KIDS BETTER

Once I had children, nutrition became a very central focus of my life as a mom. I learned how many highly inflammatory Omega 6 fatty acids were in the seed oils commonly found in mayonnaise (and pretty much everything else on a store shelf- ugh). We overhauled our favorite foods, substituting homemade for store bought where we could. Granola and yogurt were two fairly simple items to make at home. We fed our toddlers mostly fresh fruits and veg, with high quality meat and dairy mixed in.

As they’ve grown, this has become really hard to maintain. We are constantly needing dinner-to-go for sports practices, and navigating multiple events per night is exhausting, y’all. Tuna salads, even (gasp) sandwiches with bread have become more common in our house. Our growing kids are pre-teens and eating everything in sight, and darn it that bread just fills them up so much better!

While we can’t be as paleo as we once were, we CAN take two minutes to whip up this mayo and get rid of what was a big source of Omega 6s in our life.

Side note – if you’re curious about how this plays into health, my absolute favorite resource is Mark’s Daily Apple.

INGREDIENTS FOR THE HOMEMADE MAYONNAISE RECIPE

You will need the following ingredients to make just over one cup of mayonnaise:

INGREDIENT NOTES

Mustard: Our family loves a bit of spicy dijon, but you can use any mustard. I recommend you stay away from dry mustard, as it can add a bitter flavor.

Vinegar: We use Braggs Apple Cider Vinegar because we keep it on hand for all sorts of things, from winter teas to a chicken probiotic. However, it’s really just the flavor we’re going for here so feel free to substitute any vinegar you have on hand.

Oil: I use avocado oil because it is low in Omega 6s (total opposite of all the canola oil in store bought mayo!) AND avocado oil has a very mild flavor. Olive Oil is another great choice, but the olive flavor will be more apparent in your final mayo.

Egg: Yes, you are using a raw egg. Yes, this does mean you run the small risk of salmonella. I’ve been eating raw eggs for years and have never had a problem, and now that we have our own flock of chickens we eat them raw often. If you’re concerned about your eggs, you can always buy pasteurized eggs at the store to use for this!

TOOLS YOU NEED TO MAKE A HOMEMADE MAYONNAISE RECIPE

Stick or Immersion Blender: This was my “aha” moment to making mayo. I’d tried SO many times before with countless failures, but using the immersion blender on the bottom and pulling upward did the trick. I use this blender for pancake batter, hot cocoa, and countless other recipes. Totally worth the purchase!

Wide Mouth Pint Mason Jar: This jar allows the stick blender to fit right in the top, and you can store your mayo in here once it’s finished. It’s got a cup measurement mark on the side for easy pouring!

HOW TO MAKE THE EASIEST HOMEMADE MAYONNAISE RECIPE

Step 1: With a wide mouth pint sized mason jar, pour your oil in to the 1 cup line.

Step 2: Crack one egg into the oil and add the rest of your ingredients.

Step 3: With a stick blender/immersion blender, place the blender head all the way to the bottom of the jar so that the egg yolk is directly underneath. Turn on the blender, and you should see the bottom turn white.

Step 4: Continue blending while slowly pulling the blender upward. More of the mixture will turn white. You’re creating an emulsion by blending the egg with the oil!

Step 5: Pull the blender all the way up. You may have to twist the jar slightly to incorporate all of the oil into the mayo. Once this happens, STOP. If you over blend, the emulsion will turn back to a liquid!

FAQS FOR THE HOMEMADE MAYONNAISE RECIPE

Do I have to use a raw egg? This is a key ingredient to make the emulsion work. If you’re not comfortable eating mayo made with raw eggs, you could source some farm fresh eggs where the chance of salmonella is greatly reduced, OR buy pasteurized eggs to use.

How long does it keep? We will keep our homemade mayonnaise for up to 2 weeks. We usually use it all way before then (we make a large batch of tuna salad about once a week).

Help! My mayo thickened, then turned back to a liquid! You over-blended the emulsion. When you try again, pull the stick blender up and stop once all the oil is incorporated. Do not over-mix!