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Making mayonnaise is not something I do on a regular basis, but every time I make it, I ask myself why I DON’T do it on a regular basis! Making your own mayonnaise in the blender is super simple, and can save you a lot of money in the long run! Once you have all the necessary ingredients, you will be able to make batch after batch of the stuff.
Plus, you know exactly what’s going into it. While the store-bought stuff is convenient and cheap, most of it contains hydrogenated soybean oil (which has been called one of the most harmful ingredients in processed foods – along with high fructose corn syrup) and preservatives. Homemade mayo on the other hand is packed with protein and good fats, and tastes WAY better than store-bought!
Here’s how you do it:
How To Make Homemade Mayonnaise
Ingredients:
- 2 egg yolks
- 2 tsp white wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
- ¾ cup light olive oil
Directions:
To make regular mayonnaise, add the first 4 ingredients to your blender and start it on low. Then, pour the oil into the blender SLOWLY while it blends, allowing the mixture to emulsify. Once the mixture has reached the desired thickness, you’re done! Easy as that. :-)
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
If you’re allergic to eggs, a vegan, or you just can’t deal with the idea of eating raw eggs, you’re in luck! Here’s a recipe for making a great dairy-free mayo, for a fraction of the cost of the expensive dairy-free options in the store!
How To Make Vegan Mayonnaise
Ingredients:
- ½ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- ½ tsp kosher salt
- ½ tsp agave nectar
- ¼ tsp ground mustard
- 1 cup light olive oil
Directions:
To make vegan mayonnaise, add the soy milk to your blender and start it on low. Stream in the oil very slowly, and I mean VERY SLOWLY. The soy milk is acting as the emulsifier instead of egg yolks in this recipe, but the process just takes a little longer.
After all the oil has been added, stop the blender and add the rest of the ingredients. Continue to blend on low for a few more minutes to let the mixture thicken. If you want, you can put your dairy-free mayo in the fridge for a couple of hours after making it to help it “set up” a little more.
So there you have it! Now that you’ve seen how easy it is to make your own standard or dairy-free mayo, I hope you’ll give it a try!
Now that I’ve reminded myself of how GREAT it is to make your own, I don’t think I’ll be BUYING any mayo for a very long time.
More Ideas You'll Love
Easy Homemade Mayonnaise Recipe
Equipment
- Blender or food processor
Ingredients
- 2 egg yolks
- 2 tsp white wine vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp kosher salt
- 3/4 cup light olive oil
Instructions
- Add the egg yolks, vinegar, mustard, and salt to a container and then use your immersion or stick blender to combine them. Or if you are using a blender or food processor, add the ingredients directly and start it on low.
- Pour the oil into the blender SLOWLY while the egg yolk mixture blends, allowing it to emulsify.
- Once the mixture has reached the desired thickness, you’re done!
Nutrition
Homemade Vegan Mayonnaise Recipe
Equipment
- Blender
Ingredients
- ½ cup soy milk unsweetened
- 2 teaspoons apple cider vinegar
- ½ teaspon kosher salt
- ½ teaspon agave nectar
- ¼ teaspon ground mustard
- 1 cup light olive oil
Instructions
- Add soy milk to a blender and start on low.
- Stream in the oil very slowly, then stop the blender.
- Add the vinegar, salt, agave nectar, and mustard.
- Continue to blend on low for several minutes until the mixture thickens.
