Homemade mayonnaise, made with extra light olive oil and fresh egg yolks, takes just a few minutes to whip up. It serves as a much healthier alternative to store-bought brands, which often contain less nutritious ingredients.
This mayonnaise is made using apple cider vinegar. There is no sugar added.
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About Commercial Mayonnaise
Store-bought mayo contains soybean oil, sugar, coloring, and stabilizers. If you're like me and want to know exactly what you're eating, commercial mayo is no longer an option, so I make it from scratch.
At first glance at the ingredients of jarred mayonnaise, soybean oil is always listed as the primary ingredient. Given that most soybeans are produced with GMO seeds and heavily sprayed with glyphosate, a toxic pesticide, it raises concerns.
Subsequent ingredients include eggs, distilled vinegar, salt, sugar, and Calcium Disodium or EDTA, a stabilizer that preserves the integrity of the mayonnaise. Sounds delicious, right?
I can't help but wonder if their eggs come from healthy chickens that roam and peck for their food. Somehow, I doubt it.
What You Need
- 3 egg yolks, at room temperature
- Extra Light Olive Oil (extra virgin is too strong)
- Dry mustard or Dijon mustard. You can use 365 Whole Foods Market Dijon Mustard or another brand made with apple cider vinegar and no added sugar.
- Fresh lemon juice
- Salt
Equipment
- Food processor with "S" blade attachment
- Measuring cup with a spout
- Measuring spoons
- Rubber spatula
How to Make Homemade Mayonnaise
Make sure your ingredients are all at room temperature before starting.
- Place egg yolks and mustard in the bowl of a food processor—process on high for about 20 seconds, or until the yolk is completely broken down.
- With the food processor running, slowly drizzle in oil. When you have slowly added half a cup of oil and the mixture looks like it is thickening, you can add the remaining oil at a faster pace. When all oil is emulsified, the mixture should be creamy.
- Scrape the bowl with a rubber spatula.
- Add lemon juice and salt. Pulse the food processor until combined.
- Let sit at room temperature for one hour and then scoop the mayonnaise into a Mason jar with a tight-fitting lid and refrigerate for up to 5 days.
Note: If mayonnaise is too thick, you can mix in a teaspoon of water to thin it.
How to Store Fresh Mayonnaise
Store fresh mayonnaise in a clean jar with an airtight lid for up to five days in the refrigerator.
Try These Recipes with Your Fresh Mayo
- New York Deli Tuna Salad
- Chicken Salad with Grapes
- Gotham Salad from BG Restaurant at Bergdorf Goodman
- Veggie Tuna Salad | A New York Bagel Store Classic
- Florida Keys Pink Shrimp Salad with Old Bay Seasoning
FAQ
Freezing mayonnaise is not recommended. Mayonnaise has a high oil content, and freezing it can cause the emulsion to break, resulting in a grainy texture when thawed.
Yes, you can experiment with different oils based on your preferences. Light olive oil and avocado oil are good choices.
"📖 Recipe"
Homemade Mayonnaise
Ingredients
- 3 egg yolks at room temperature
- 1 teaspoon dry mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- 1 ⅓ cups extra light olive oil
Instructions
- Place egg and mustard in the bowl of a food processor. Process on high for about 20 seconds, or until the yolk is completely broken down.
- With the food processor running, slowly drizzle oil in. When you have slowly added half a cup of oil and the mixture looks like it is thickening, you can add the remaining oil in at a faster pace. When all oil is emulsified, the mixture should be smooth and creamy.
- Scrape the bowl with a rubber spatula.
- Add lemon juice and salt. Pulse a few times to combine.
- Scoop the mayonnaise into a small jar with a tight-fitting lid and refrigerate for up to 5 days.
Notes
Nutrition
Disclaimer:
CONTAINS RAW EGGS: Take caution when consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.
