BEST Homemade Mayo

044You either LOVE or hate mayonnaise. I personally LOVE it.  I can probably thank my dad for this.  I grew up eating mayo sandwiches (I know… not good), mayo in my peas from our garden, and mayo in my mashed potatoes!  I prefer mayo over ketchup ANY day of the week.
It is IMPOSSIBLE to find healthy and good tasting mayo in the store, but making your own mayo is EASY if you have the right tools. I have found that it is NOT the recipe that is usually flawed but the technique or tool that you use. I use my KitchenAid Food Processor to make my mayo, it’s so easy!!  There is a tiny hole in the apparatus that presses the food down that allows you to pour your oil in, and then it drizzles out!  Hands Free Mayo!  Before using my food processor, I had MANY failed attempts at mayo but this method using the food processor is fool-proof!
mayo maker
Don’t have a food processor or immersion blender??  Check out this Manual Food Processor. This is how your grandmother would have made mayo (just not as fancy).
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WHY you should make your own mayo

First of all, homemade Mayo taste SO MUCH better than the stuff in the store, at least this recipe does. More importantly, traditional mayo that you buy in the store is made with soybean or canola oil, which is a big NO-NO! Vegetable oils have been glorified as healthy for years now, while saturated fat has been given the boot.  This is the furthest thing from the truth! Canola oil has been one of the BIGGEST Marketing Lies.  It is being pushed down our throats as healthy and this IS NOT TRUE.  Even Whole Foods uses it in all of their prepared foods! :’-(  Maybe I should send them my recipe!!

kyf-conola-oilchart

Thanks to Weston A. Price Foundation for Image

Why you shouldn’t use vegetable oils

  1. Canola, corn and other vegetable oils are usually made from GMOs.
  2. These oils are HIGHLY processed, unlike Virgin Coconut oil, butter and the real deal, lard.
  3. Vegetable oils contain HIGH amounts of Omega 6, throwing off the Omega 6 : Omega 3 ratio which should be 1:1.
  4. Veggie oils should not be used in cooking due to high heat causing the oil to oxidize.
  5. Vegetable oils contain high levels of polyunsaturated fats that oxidize in our bodies, which can lead to inflammation and clogged arteries.

For More Information, see: Wellness Mama, Authority Nutrition, Chris Kresser, Dr. Mercola It’s not Saturated Fats we should be worried about consuming in our diets, but these Deceitful vegetable oils that are hidden in MOST, if not ALL, of our processed foods!

My Favorite Recipes using Mayo

Salmon Burger with Lemon Mayo

Salmon Burger with Lemon Mayo

Bang-Bang Shrimp

OMG Bangin’ Shrimp Salad

About this recipe Some people have had great success with also using a blender or immersion blender, but I find that I have PERFECT mayo every time with my food processor!  I have also kept this recipe SIMPLE!  Some of my recipes call for just the yolk or just the white for different reasons.  I wanted a mayo that I didn’t have to use just the  yolk, and this recipe works GREAT with the whole egg! NOTE: Be sure to use eggs from a healthy, trusted source.  Most people worry about raw eggs, but there is no need to worry if you purchase pastured (NOT pasteurized) eggs from a local farmer whose chickens freely roam, eat off of the land and are well-cared for.   There are MANY more cases of salmonella from processed, cooked foods than from using pastured, raw eggs.  Just a thought.

Best Homemade Mayo

Makes a little over 2 cups

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Ingredients
    • 2 whole pastured eggs
    • 1 tbsp. apple cider vinegar
    • 3/4 tsp. salt
    • 2 tsp. prepared mustard
    • 2 cups light olive oil (not a vegetable blend)

     

Instructions
  1. Blend eggs, vinegar, salt, and mustard in food processor. While machine is running, slowly add oil, VERY SLOWLY!! Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. Taste for salt and adjust if needed.

    Store in refrigerator for up to 2 weeks.

Adapted from Satisfying Eats Cookbook
Adapted from Satisfying Eats Cookbook
Satisfying Eats http://www.satisfyingeats.com/

cookbook collage 3-5-14Some people use mayonnaise on sandwiches, in recipes and even dip their fries in it. How do you like your mayonnaise the best?

Comments

  1. Tamara Hamilton says

    Made this using my KitchenAid food processor ( thanks for the recommendation). It’s absolutely wonderful!! Thanks Melissa

    • Karen says

      :( bummer – had to toss it. It didn’t even taste right. I had farm fresh eggs, and the dry mustard. It was wicked runny. It’s the 2nd time I’ve tried to make it and it doesn’t come out. What am I doing wrong? UGH I have a Cuisinart process so, it’s not the equipment, it’s the preparer! LOL I’ll give it one more shot next week. Not to mention, mine was super yellow too!

      • says

        Karen, I have never had a problem with it. I use prepared mustard but that shouldn’t matter. If you are pouring it in, it should be VERY slow! My Kitchenaid has a whole that the oil just drizzles through. It takes about 6 or 7 minutes for it to finish “drizzling.” The super yellow probably comes from your egg yolks… good stuff! Don’t give up… there is nothing more tasty than homemade mayo but nothing worse than when it doesn’t turn out! ;-(

      • Kathy says

        I have had many failed attempts at mayo. The best tips I got was add the acid (lemon juice or vinegar last) & make sure the eggs & all ingredients are room temperature. I have been making mayo for about a month now in the food processor.

    • says

      Carla, raw eggs. It helps form the emulsion. No silly questions here! :-) Use pastured eggs from a reliable source and you shouldn’t have to worry about illness from consuming raw eggs. Hope this helps!

    • says

      Oh no Karen! ;-( I have used room temperature and eggs right out of the fridge so that part doesn’t matter. What are you using to make the mayo, food processor?? The only way I have made fool proof mayo is to use my food processor (I use the small bowl inside the big bowl) and allow the oil to drizzle in through the hole in the top.

      • Karen says

        Melissa, yes I am using a Cuisinart food process so, I’m more inclined to think it’s ME that isn’t doing something correctly. It took probably 3-4 minutes for the oil to pour so, maybe I should slow it down even more. Should the pour of the oil be a constant slow pour or can I add a little at a time? Once all the oil is in, how long do you think it should continue to process? thanks I’m just not sure how long. Did I over process it? Is that possible?

        • Shreelekha says

          Remove half of the runny mayo and slowly add oil to the mayo in the processor. It will start getting to the right consistency. Now try to add the mayo you removed. Two things to keep in mind…. if it is runny add oil. If very thick – add egg. Always add vinegar or lime juice and salt to the eggs and whirr it a bit before adding the oil. It helps emulsify the mixture faster

        • j says

          Hi,

          When it gets spoiled stop adding oil and add a teaspoon of lemon juice or hot water. As soon as it gets back to normal restart adding the oil

    • says

      I couldn’t get my response to post your your last comment so here it is: Hmmm. Place all the ingredients in the food processor except the oil. Turn on the food processor and then let oil drizzle in. As soon as all of oil has drizzled into the food processor, you can turn it off. It should me nice and thick! It is possible (maybe) that you over processed it… this is a guess. I promise, once you’ve got it, you’ve got it! Keep me posted Karen! Be sure to use the small bowl too!

        • Audra says

          I know this is a few months late but I have made paleo mayo many times in the last few months and I find the easiest way to get it all to come together is to use my regular blender. I also use a turkey baster to slowly drip the oil in from the top of the lid where the middle removes to add stuff. This has worked every time for me, if you haven’t got it down completely yet try this way!

  2. Monique says

    I made your mayo today and it turned out perfect! I followed your directions to a “T”… can’t wait to make chicken salad :))

  3. Monique says

    This is my second post. Even though I didn’t have any problems making the mayo, the problem I’m having is when I mix it to make chicken salad it becomes watery. Is there a trick to avoid this?
    Thank you!

    • says

      Monique, I have never heard of that happening, hmmmm…. I’ll post on my FB page to see if anyone else has insight. So the mayo was thick like mayo should be and then when you added cooked chicken, it became watery???

      • Monique says

        Yes, the mayo was nice and thick. I put cooked diced chicken, celery (I dried it really well) and curry powder. The first time I made it I didn’t eat it right away so refrigerated it for an hour and it was very watery. The second time, I didn’t mix the mayo in until I was ready to eat it and as I was eating it became a little watery… as if the oil separated.

        • says

          Monique, the only thing I can think is that the salt is pulling moisture out of the chicken and celery. How long did you let it is?? This does happen with any mayo based “salad” when refrigerated but I am not sure about the oil separating. I just posted the question on my FB page so check it out and we will see if others have any ideas.

  4. says

    I haven’t tried this recipe for homemade mayonnaise, but I have made homemade mayo before. The key is to add the oil V_E_R_Y slowly. Seriously, it might take 10 minutes just to add the oil. If you’ve added all your oil and it just doesn’t want to work,add a bit of BOILING HOT water while blending – try a teaspoon at a time.

  5. Rachel says

    I’m don’t think my family could get through two cups of mayo before the egg would go bad. If I halve the recipe, will it still turn out?

  6. RebeccaVercoe says

    Help just made it and its gone yellow and tastes awful all I can taste is the oil what did I do wrong i tipped the oil slowly over ten minutes.

      • RebeccaVercoe says

        haha just read it yes used the wrong oil have tried again with light olive oil but still tastes quite oily is this just how it tastes.

        • satisfyingeats says

          Rebecca, it should taste and look creamy like mayo. I’m not sure what went wrong. Reread the directions (and all of the notes) once more to see if you missed something. It taste like Blue Plate to me! ;-) Good luck!

  7. Meredith says

    What is the nutrition breakdown on this recipe? I am on Weight watchers and trying new recipes nd this sounds way better than fat free, but if am not sure if it would technically be compliant. Thank you :)

    • satisfyingeats says

      Grace, I have never had it go bad and have had it about 3-4 weeks. I think it just depends on how fresh your eggs are. Hope this helps! You can always make half a batch.

    • satisfyingeats says

      Rachel, I have used store bought eggs but technically ones from pastured chickens are safer than the mass produced eggs.

  8. Erinn says

    I didn’t have pastured eggs only organic free range ones so I flash boiled them for 2 mins. Will that be safe?

    • satisfyingeats says

      Erinn, I have never flash boiled an egg before using it to make mayo but if you are using organic free range eggs, that should be fine. The chance of salmonella is VERY, VERY slim!

    • Jill says

      I always rinse my free range eggs in apple cider vinegar before using them. That way, if there is anything on the shell that isn’t safe, the vinegar will kill it. We make A LOT of homemade ice cream using raw eggs, and have never once had an issue. When I say a lot – we’ve been making it for over 30 years, at least 6+ times a year. Hope this helps :)

  9. Karen says

    If making mayo is anything like making caesar salad dressing (same principal really), I have learned from much experience that proportions of egg versus oil must be exact. I found myself attempting to make more caesar dressing than my recipe called for and it would separate and oil would end up on top in its original form. Have also found that refrigerating oil first helped and if not, put the processed batch in the fridge/freezer for a few hours and try to blend again. Will be trying mayo now :)

  10. Tiiu says

    Didn’t work for me at all. Used fresh eggs from my chooks and locally made olive oil. Tasted way too oily and nothing like mayonnaise. Too much oil added unpleasant bitterness. Seems like there is too much oil in this recipe…?

    • satisfyingeats says

      Tiiu, the key is light olive oil. Local made olive oil would be great in other recipes but for mayo a mild even no taste oil is best or it will taste too strong.

  11. Ashley says

    I don’t use mustard bc my son can’t tolerate it. Is there something I could use instead? Thanks!

    • satisfyingeats says

      Ashley, I am not sure what other “flavor” to add. Mustard is just a traditional ingredient in mayo. You can try to omit it and add a little more salt perhaps? Again, I have never substituted anything for the mustard.

  12. Brenda Korinek says

    Hmm…the most recent batch I made, I forgot to add the mustard. It still tastes delicious. But I miss the mustard… Won’t make that mistake again!

  13. Marie-Claire Shaw says

    I have made my mayo with my Cuisinart but truly, I prefer to make it by hand. I use lemon juice instead of vinegar and add it at the end. I just use a fork! The only secret is to have everything at room temperature and use egg yolks not the whole eggs. Love the texture.

    • satisfyingeats says

      Hi Marie, it seems everyone has their favorite way to make mayo. I think the key is patience, regardless of the recipe! :)

    • satisfyingeats says

      It’s probably about the same since the only real difference is the type of oil used but it’s still a fat and contributes the same amount of calories but using olive oil is better for the body than vegetable oils.

  14. xyzzz says

    I’m a professional cook, and mixing mayo is normal in restaurants throughout Europe. It’s way better if you use ONLY egg yolk and they gotta be a fresh eggs. Vinegar is no-no, you should use lemon juice, way tastier and healthier. This way you get very thick mayonnaise foundation, as is called. You can use as is, and if it’s to thick for your liking, thin it down with white wine, and in that case add a little more mustard and lemon juice. And you’ll get what is called mayonnaise sauce, and from that you make Green sauce, Remoulade sauce, Tartar sauce, and all other sauces… Original recipe goes: 5 yolks, 1 liter of oil, 1 lemon juice, 1 tea spoon of mustard, salt. The rest is as described above…

    • satisfyingeats says

      Yes, so many variations and I am sure it varies around the world. This one taste just like the one my mom used to buy as a kid. I like using the whole egg so I don’t have a random egg white in the fridge or freezer! :) Yes, any acid would work.

  15. Sandy Arthur says

    Made this evening- absolutely perfect! I’m a mayo aficionado and I used my food processor that has a small hole for emulsifying. I followed the recipe exactly, used a Dijon mustard and absolutely couldn’t be be more pleased with results! Thank you!

  16. Cynthia Idle says

    I used avocado oil instead of olive oil. It turned out wonderfully! It tastes great! I used my immersion blender. Worked like a charm.

  17. Bob says

    Problems can occur when the eggs are not fresh.
    It helps if ingredients are at room temp.
    Also you need to beat the eggs for a bit until they lighten in color before adding anything.
    I use a hand whisk and it works fine … just takes more time, … but you won’t over process.
    Then the mustard, salt and only half the acid vinegar/lemon juice.
    I also use a pinch or two of sugar to offset the acid.

    When fully combined and light in color add only a few drops of oil at a time and whisk like mad.
    A few more drops and whisk like made until you see no sign of oil on the surface.
    Keep going until about 1/4 cup of oil is used.
    It should be rather thick at this point so thin with a little bit of vinegar/lemon juice.

    Then add more oil in a very fine stream whisk whisking.
    DO NOT LET OIL POOL or accumulate.
    I have done this on camping trips for making cole slaw or salad dressing and the scouts are amazed..

  18. Laura says

    Quick question: I have been told only to use extra-virgin olive oil, as any other kind is not good for you. As a cook, what kind of oil do you use to make mayonnaise? It it true that I should avoid other kinds of olive oil, or was I misinformed? Thanks!

    • satisfyingeats says

      Laura, EVOO is a good fat but shouldn’t be used to fry or at high temps. I use light olive old to make mayo. It’s not perfect but it’s still much better than vegetable oils. You could use EVOO but the final product won’t taste good. I hope this helps!

  19. Sue says

    I was so excited to try this mayo recipe, I’ve been working on getting entire family GMO free and the cost of organic mayo blew me away! But my batch doesn’t taste good :-(. I am thinking one of two issues, what do you think? 1) I used organic sunflower oil and/or 2) I used a cuisanart stick blender that was very very hot by the time I finished (it took me 7-8 minutes to mix adding the oil slowly. Was my oil a bad choice? Does heat ruin it?

    • satisfyingeats says

      Sue, in my opinion, for the mayo to taste good you must use light olive oil and I had the same experience you did with a stick blender which is why I used my food processor. I think the oil was your #1 mistake. Get some light olive oil and it will make all the difference.

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