Homemade Mayo

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Here is a base for whatever flavored mayonnaise you decide to create.  Super simple just be patient, if you add too much oil too quick, you will break the emlusion and never get it back.  Enjoy

Homemade Mayo
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 eggs yolks
  • 1/4 tsp mustard powder
  • 1 tbsp fresh lemon juice
  • 1 cup oil (macadamia oil works best)
  • salt and pepper to taste
Instructions
  1. Place egg yolks, mustard powder, and lemon juice in blender or food processor and start running on low.
  2. Once mixed slowly start dripping your oil in
  3. I drip 1 tbsp of oil at a time and let it mix for at least a minute
  4. As you continue to add your oil, it will emulsify but continue to add slowly so you don’t break it
  5. Once your mayonnaise is done, then you can hand mix in any herbs or spices you need like cumin, rosemary, thyme or anything you can come up with

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Comments

  1. Just an FYI, an easier way to make the mayo is to use an immersion blender. Mine comes with a tall container that’s just a little bigger around than the blender. I put all the ingredients in at once, put the blender in, let it sit for a few seconds to allow the oil to float to the top. Then, leaving the blender on the bottom, turn it on. It will pull the oil down at the right rate and emulsify it. Then gradually lift the blender up until it’s all blended. It takes about two minutes and works every time. The main thing to remember is the ingredients all need to be at room temperature and you need a tall, narrow container (so that when all the ingredients are added, the oil sits above the level of the business end of the blender). I usually use a blend of 2 or 3 different oils (olive, hazelnut, macadamia nut, avocado, etc.) in order to get a combination of omega 3, 6 and 9 fatty acids. Macadamia nut oil is good but can be expensive.

  2. Primal Pete says:

    Olive oil works perfectly but you have to use non-extra virgin.

  3. I’m sitting here eating this for the first time and I have to say it’s pretty outstanding. Dill chicken “salad.” Word to anyone else trying this for the first time… I nearly threw this out after I made it last night. The freshly-made warm result was… gross. Today it’s bomb. Thanks George! This is about the 5th recipe I’ve done successfully from your site.

  4. Churyl Zeviar says:

    another idea for a healthy oil without too much taste is MCT oil, which is made from coconut oil. :)

    also, i like to put all the ingredients in a small tall cup, and then use an immersion blender. no carefully dripping oil necessary. and it totally works! there are examples of people doing this on youtube.

  5. How long does the Mayo last in the Fridge?

  6. Never tried Macadamia nut oil! I have been using safflower oil but just found out it’s high in omega 6. It looks like macadamia is balanced w/ omega 3 & 6. :) Other than that this is how I make my mayo. I have also used apple cider vinegar instead of lemon when out of lemons.

  7. Sean McCarthy says:

    This was great! Used it for a chicken-sweet potato salad…great results.

  8. Lisa it will separate, you can use half coconut and half olive or whatever else you like

  9. can I use coconut oil?

  10. Anonymous says:

    I would beware of Macadamia oil left in the pantry, probably rancid.

  11. Miss Meighan says:

    Interesting on the macadamia nut oil! I have a bottle in my pantry I use on salad dressings, but this is the first recipe for mayo that recommends it (that I've seen, at least). Am excited to try this recipe! Thanks!

  12. I honestly don't know, I have never left it for more than 2 days without eating it

  13. How long will this keep in the fridge?

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