Mayonnaise is one of the most basic, versatile condiments used in American kitchens, and it’s also one of the easiest to make from scratch. If you have an egg, some oil, salt, and lemon juice, you’re good to go. The best part is that you can hand-select your ingredients to make your homemade mayonnaise healthier and tastier than anything you’d find at the store.
For my homemade mayonnaise, I like to use farm fresh eggs. Not only are they super rich, but they’re also higher in omega-3’s, and lower in cholesterol than factory eggs. And because you can make mayonnaise using virtually any kitchen oil, I like to experiment with oils that aren’t hydrogenated. Typically, I’ll use regular olive oil, but because the flavor can be quite strong, I like to mix it with another type of oil to help balance the flavor. So far, my favorite mixture is ½ cup olive oil with ½ cup walnut oil, but you could also use 100% walnut oil, or play around with different oils such as macadamia nut or avocado oils as well.
Makes slightly less than 1 pint.
Make sure all ingredients are at room temperature:
• 1 egg yolk
• Juice of ½ a lemon
• 1 cup neutral oil
• Salt, generous pinch
The quickest and easiest way to make mayonnaise at home is with an immersion blender. With this method, you can pour all of the ingredients, including the oil, into a pint sized wide mouth jar. Then, making sure the stick blender is directly above the egg yolk, turn on the blender. The mixture will begin to emulsify almost immediately, and you can have the entire jar blended in less than thirty seconds. To watch a video on this method, click here.
Optional add-ins and replacements:
– Vinegar instead of lemon juice
– A dollop of Dijon mustard
– 1 teaspoon minced garlic
– Herbs, such as thyme, rosemary, sage
– Hot sauce or sriracha for spicy mayo
– Other oils, including macadamia nut, walnut, avocado, or coconut oil.
More homemade gift ideas from Lindsay:
Sriracha Hot Sauce Creamy Avocado Dressing Garden Fresh Pestos Slow Roasted Tomato & Jalapeno Ketchup
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