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.
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Please log in or create a free account to comment.This is probably a stupid question…but what is ACV? I’m kind of lost…
Please log in or create a free account to comment.This is so exciting! Thank you. I’m also going to try the peppermint lip scrub.
Please log in or create a free account to comment.My grandson made a trip to the ER a few months ago because he had an allergic reaction to soy milk. Who knew? My uncle toured a place where they make salad dressing and they said it was at such a ph balance that it does not spoil, you can leave it on the cupboard and not refrigerate. We had a discussion at work and many said their parents never refrigerate it and that it turns darker yellow as it ages. If you get sick on potato salad in the summer and make a trip to the ER they will ask if the dressing was homemade and they will check the contents of your stomach to see if it was in this order the onion or the potatoes. During the plague the nurses and doctors were protected somewhat because they sat onions and garlic cloves around to absorb the bacteria and viruses. Try this during the winter setting them in baskets around the house. I know a beautitician that did this and her employees didn’t experience a cold all winter, but the rest of the family did. Check them weekly, if the virus is there it will be absorbed and the onions will turn black and the garlic will be rubbery. If you use homemade dressing only make what you need for that occasion and keep the salad cold for safety.
Please log in or create a free account to comment.You mean mayo is at a ph balance it can be left out? My mother used onions sliced in water left in a bowl around the house to absorb smells and I have heard that before about them absorbing bacteria or viruses, I had forgotten about that. Thanks
Please log in or create a free account to comment.Roxie, do you have to do anything to the onions or garlic first? Do you have to cut them open first or place them out in their natural state (skin/peel on)?
Thanks. It will be interesting to test this out.
Please log in or create a free account to comment.I noticed you use white vinegar in one and acv in the other. I also see other types are mentioned by people here. Do you know why each recipe uses the type of vinegar it does and do you have a preference? Also I fully understand adding mustard for flavor (I often use it in place of mayo or mixed with mayo) but it doesn’t work for everything, does the mustard give it a mustard flavor tang or is it critical to the base recipe for some reason? Thank you for sharing these recipes and thank you to the others that shared additional ideas and recipes here too. This looks like such a simple and fantastic idea, making my own mayo and I can’t wait to try it out.
Please log in or create a free account to comment.Mustard is actually an emulsifying agent, so the mix will stay together better.
Please log in or create a free account to comment.WHAT ABOUT GLUTEN FREE, THERE’S A LOT OF US THAT HAVE TO CONTEND WITH
Please log in or create a free account to comment.THE PROBLEM?
Do any of the ingredients here have gluten? I wasn’t thinking so. Jillee knows all about having to contend with that, so many of the things she offers are gluten free and I think she usually goes that route if at all possible since she has a child with a gluten allergy. This has always struck me as a great resource for people who are eating GF and even though I’m fortunate not to need to worry about that, I have enjoyed the education as well as cutting gluten out with her recipes. It may be my ignorance but I thought mayonnaise was gluten free in general so there wouldn’t be any reason for her to mention it. But again I may be all wrong about that.
Please log in or create a free account to comment.Hi Bob! There actually aren’t any ingredients in mayonnaise that have gluten in them.
Please log in or create a free account to comment.What is ACV?
Please log in or create a free account to comment.Apple cider vinegar (see just above your comment). ;)
Please log in or create a free account to comment.I like to make homemade mayo too and I like to use half melted coconut oil along with olive oil. If you use the deodorized coconut oil, it doesn’t add much “flavor.”
Please log in or create a free account to comment.What happens to the consistency when it’s refrigerated? Do you use EVOO since your diluting it or do you still use light olive oil?
Please log in or create a free account to comment.I only use about 1/4 coconut oil, because any more and it is thick like butter after it is refrigerated. That’s my experience, anyway.
Please log in or create a free account to comment.Can someone please tell me what ACV is. I too love mayo and am vegan…Thank you!
Please log in or create a free account to comment.Apple cider vinegar :)
Please log in or create a free account to comment.Thank you! It’s do-able.
hi
thank god some one finally asked that question….i was going through the comments for this very reason…
Please log in or create a free account to comment.thanks for the vegan recipe Jillee…my daughter is allergic to egg and this will be a great surprise for her :)