Homemade Mayonnaise {Step-by-Step}

Quick and easy step by step instructions to make the best tasting homemade mayonnaise ever. With a clean list of ingredients this mayonnaise is perfect as a sandwich spread or to use in salad dressings.

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Homemade mayonnaise might sound a bit unexciting to some, but I cannot tell you how I excited I was to learn how to make this stuff the first time it happened!

I know. What can I say? I must be some kind of a food nerd or something.

But actually I had another reason.

My experience with food allergies

When my daughter was born she developed some severe sensitivities to the proteins found in my milk when I nursed her. Doctors eventually linked these sensitivities to dairy and soy after wading through a process of cutting out almost every possible allergen on the list to start with.

So for about a year I was on a strict dairy-free, soy-free diet and it was awful. She eventually outgrew it, but meanwhile my food-loving-self missed my ice cream and butter and sour cream and soy sauce and mayonnaise. Yes, mayonnaise.

Most mayonnaise from the store contains soybean oil which was on my no-no list.

So I had to learn to adapt and make my own dairy and soy-free food. And this mayonnaise was one of the wonderful recipes that came out of that time-period.

The lady that taught me this recipe is a walking encyclopedia. She really is. Her name is Marlou I. and she knows so much about food and health and all sorts of other things. And the best part about that is that she shares what she knows with other people all the time. She’s helped me so much with both one-on-one instruction and classes that she’s had in her home.

I’m not really sure the background of where this mayonnaise recipe originally came from, but one thing I know. It is amazing. And way better than anything from the store.

Have you ever wondered what they must put into those jars to be able to keep the mayonnaise shelf stable for that long? I don’t even want to know.

No this homemade mayonnaise is not going to last in your refrigerator as long because all the ingredients are super fresh. Nothing artificial or preservative friendly. I’d say it stays fresh maybe a week to ten days max. But it makes a fairly small batch – about 1-1/2 to 2 cups give or take. It really is easy to make and whips up in no time at all.

Even though I am no longer on a dairy or soy free diet, I continue to make this mayonnaise all the time. It is delicious and has a super basic ingredient list.

So let’s talk details.

Mayonnaise ingredients

Eggs.

Who has ever been freaked out by people talking about salmonella poisoning from eating raw eggs?

*Raising My hand!*

Yes. There is a raw egg in this recipe. But here’s the deal. I always use a farm fresh egg from my backyard chickens because I know they are fresh. I make sure they are scrubbed SUPER SUPER well. No lingering you-know-what attached. No cracks at all. I can control the environment my chickens are in by making sure they are kept in a clean environment and the eggs are collected regularly (especially on hot days). It’s when those things are overlooked that salmonella poisoning becomes a problem from raw eggs.

If you don’t have backyard chickens, follow your best judgement. The ideal would be to find a farm that would sell fresh eggs to you. And above all else, make sure you always wash the outsides very carefully before using the eggs in this recipe.

For best results, you want to use an egg and fresh lemon at room temperature. Having them at room temp will help with the emulsifying process.

I scrub the outside of the lemon really well too just to make sure it is super clean and sanitary.

Use a wide-mouth (super clean) pint sized jar to mix everything in. It will make things nice and easy.

How to make homemade mayonnaise {step-by-step}

First add the egg, fresh lemon juice and apple cider vinegar to the jar. I love to use Bragg’s Organic apple cider vinegar in this recipe. It is the best stuff. Next add the Dijon mustard. You can get away with using any spicy mustard in this that you want. I don’t have a specific brand recommendation. I just use what I have on hand (in this case the great value brand).

Then add the salt. I like to use Real or Himalayan salt.

Next add any other seasonings you would like. I usually just a sprinkle or paprika and a sprinkle of garlic powder.

Last add the avocado oil I use the Chosen Foods brand that I buy at Costco (but I’ve found this brand at Walmart as well).And finally you want to use an immersion blender to mix everything together. I have this Cuisinart immersion blender and love it (aff. link).

Start by placing the blender at the bottom of the jar and turn it on. When bubbles start to rise up to the top, gently raise the blender up and down in the mixture until it emulsifies and mixes completely. It just takes a matter of seconds. Super, super easy to do.

Here’s a collage of the entire process all in one shebang. The whole thing comes together in just a matter of minutes.

So there you have it. A recipe you didn’t even know you need – incredibly tasting homemade mayonnaise. I love using this mayo in salad dressings or as a spread for a sandwich.

Recipe Source: Adapted from a recipe shared with me by my friend Marlou I.

All images and text ©The Cook’s Treat

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