mayo homemade on counter with sliced bread 1

Homemade Mayonnaise Recipe

I finally made a homemade mayonnaise recipe worthy of replacing Hellmann's. Quick & easy with healthy fats and tasty spices in minutes, I'll never go back!

I finally made a homemade mayonnaise recipe worthy of replacing Hellmann’s. Quick & easy with healthy fats and tasty spices in minutes, I’ll never go back!


I suppose I can’t be surprised that, after my rave review of the new homemade mayonnaise recipe we’ve been enjoying, there were so many requests to share it!

When I make a grocery list, I often scrutinize it, examining each item to see if it is something we can grow or make ourselves. Mayonnaise has long given me grief, knowing that despite being a step better than ‘miracle’ salad dressing, it still is far from a healthy choice for my family.

My husband LOVES mayonnaise though. He comes home from work, desecrates a slice of freshly baked wheat bread with mayo and a sprinkling of pepper. I knew winning him over to the flavor of a homemade version would be more of an obstacle than learning the technique.

Finally, after experimenting with oils, tweaking the seasonings, and another little push of encouragement from a friend, I quietly substituted this recipe into a side dish at dinner. I eagle-eyed the one-man approval committee as he ate. When half consumed, I couldn’t wait any longer and asked for a verbal opinion. I knew we were at least heading in the right direction because the other attempts were met with complete and instant rejection.

It was declared a winner and since then pronounced BETTER than Hellman’s!

Notes

  • Homemade mayonnaise is more colorful than commercial as a result of the color from farm-fresh egg yolks and paprika.
  • Personally, I wouldn’t try eating any recipe containing raw eggs unless they are farm fresh.
  • This recipe yields a little over a cup of mayo.
  • That doesn’t last very long in our home. But on one occasion there was some left over and it was still just as good as day one a week later.
  • I use a standard cheap blender, but you can use a whisk attachment or even a hand whisk. Just be sure to add the oil very slowly. An immersion blender like THIS ONE would make homemade mayonnaise recipe making even easier! Simply add the ingredients to the mason jar and blend them for a minute or so until thick.
  • If it doesn’t thicken, try adding a drizzle more oil. I’ve increased the volume of oils in the recipe over time (and updated this post to reflect that) and that hasn’t happened to me since.
  • Make a green salad, grill some chicken marinated in this, and then toss with some DIY mayo…. oh my, so delicious!
  • You can lacto-ferment this recipe by substituting whey for the vinegar. Let it set out on the counter for a day before refrigerating.

I hope that, should you try it yourself, you find it to be as satisfactory a substitute to store-bought mayonnaise as we do!

Now to learn how to make homemade ketchup

Homemade Mayonnaise Recipe

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mayo homemade on counter with sliced bread 1

Homemade Mayonnaise

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I finally made a homemade mayonnaise recipe worthy of replacing Hellmann’s. Quick & easy with healthy fats and tasty spices in minutes, I’ll never go back!

    Ingredients

    Scale
    • 1 Jumbo Egg, or 2 egg yolks
    • 1 teaspoon salt
    • ½ teaspoon dry mustard
    • ½ teaspoon paprika
    • ¼ teaspoon garlic salt
    • 1 ½ Tablespoon sugar
    • 2 Tablespoons vinegar, or whey if lacto-fermenting
    • 1 cup sunflower oil
    • ⅓ cup extra virgin olive oil

    Instructions

    1. In a blender combine all of the ingredients except the oil.
    2. Add ¼ cup of the sunflower oil.
    3. Blend on the lowest setting until just combined and then slowly, drop by drop, drizzle in the remaining ¾ cup sunflower oil and the ⅓ cup olive oil, until thickened. (Once it has begun to thicken, you can speed it up a bit by turning your drizzle into more of a stream.)
    4. If you are using an immersion blender, measure all of the ingredients (in order) into a mason jar and blend until thickened.
    5. If you are lacto-fermenting, allow the finished mayo to sit on the counter for a day before refrigerating.
    • Author: Quinn
    I finally made a homemade mayonnaise recipe worthy of replacing Hellmann's. Quick & easy with healthy fats and tasty spices in minutes, I'll never go back!
    Better than store bought mayo? And no soy oil & preservative? Yes Please! | www.reformationacres.com

    Enjoy!

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    4 Comments

    1. I love mayonnaise, but have yet to find a recipe I like. I am so ready to try this recipe! I just don't buy it or make it. Every once in a while, I will buy Hains safflower mayonnaise, but not very often:)

    2. Great recipe. I use avocado oil, the olive oil is a little too strong for me. I use my mini prep food processor which allows me to pour the oil in the top of the lid and it drips slowly down through the holes for perfect emulsion. I want to try my immersion blender in the jar method. Fewer dishes to wash!

    3. I just made this and THANK YOU!!! I have been searching for a good mayo recipe for years. This is the one. 🙂 I use an immersion blender and just put everything in a pint jar….put the immersion blender all the way to the bottom and let it go until it starts to emulsify…then SLOWLY pull the blender up to the top. Perfect every time. Thank you again. 🙂

      1. I MUST get an immersion blender!! Really the only thing I dread about tho recipe is finding where all the parts for the blender are. Otherwise, it’s so easy peasy! Especially now that you mentioned about doing it right in the jar! If there are any mayo leftovers, my dish-doers don’t always save it properly (last time in a tea cup with foil loosely thrown on top and it ended up getting a jelly-like crust by the time I noticed). I’m so glad you liked the recipe! No one ever comments how recipes work out for the so I can’t tell you how much I appreciate hearing it when someone does. Blessings to you Judy!