Introduction

This quick and easy recipe for homemade mayonnaise uses only 5 ingredients and takes only 5 minutes to make. Making your own mayonnaise is a much healthier option than store-bought mayos, which often contain unhealthy fats, preservatives, and artificial flavors. You probably already have all the ingredients on hand, plus- what is more satisfying than making your own condiments all while controlling the quality of ingredients going into your food? This blog post will walk you through the steps of making a delicious 5 ingredient homemade mayo perfect for any sandwich or salad.

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How to Make Homemade Mayonnaise

Gather Your Ingredients

1. Oil

You can use the vegetable oil of your choosing, but I would suggest choosing a light colored oil or one with minimal flavor. Considering this is the main ingredient of your recipe, whichever oil you decide on is what you’re going to taste the most. Personally, I prefer avocado oil but I have had good results with extra light or extra-virgin olive oil and sunflower oil. As long as it is something with a neutral flavor, you really can’t go wrong here.

2.Egg

Honestly, I started making our homemade mayo due to having an overabundance of fresh eggs from our chickens. So naturally I would suggest a farm fresh egg but any large egg will do. If using a raw eggs bothers you, I would suggest buying pasteurized eggs from the grocery store or try a vegan recipe. This recipe calls for the whole egg and not just the egg yolk. I would also suggest a room temperature egg since the rest of our ingredients are going to be at room temperature.

3. Lemon Juice

We will be using fresh lemon juice from half a lemon in this recipe, but in a pinch lime juice, white vinegar or apple cider vinegar will do the trick!

4. Salt

This recipe calls for 1/2 tsp of salt. I used ground pink Himalayan salt.

5. Ground Mustard

We will also be using 1/2 tsp of ground mustard, but regular or dijon mustard will work!

Combine Ingredients and Blend at the Base

Once you have gathered all of your simple ingredients, take an immersion blender (I use this one– it is inexpensive and came with a milk frother and whisk) and begin blending from the bottom of the jar upwards. This entire blending process will take approximately 10 seconds and you finish with a creamy texture. I suggest storing your mayonnaise in an airtight container with lid in the refrigerator for up to 7 days. I also like to throw on a dissolvable label as a reminder of when it was made.

ENJOY!

Mayonnaise is so expensive in grocery stores these days that I have really come to love this homemade mayo recipe. It works seamlessly in my homemade pimento and cheese, coleslaw, salad dressing, chicken salad and tuna salad or whatever you would need mayo for!

Now that you have all the information you need to make your own homemade mayonnaise with fresh ingredients, why not give it a try? Let us know how it goes in the comments below. Stay tuned for more homemade condiments recipes!