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!
- 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 RecipePrint
- 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
- In a blender combine all of the ingredients except the oil.
- Add ¼ cup of the sunflower oil.
- 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.)
- If you are using an immersion blender, measure all of the ingredients (in order) into a mason jar and blend until thickened.
- If you are lacto-fermenting, allow the finished mayo to sit on the counter for a day before refrigerating.