A pantry staple in our household is homemade mayonnaise.
Homemade mayonnaise is easy and quick to make. You can make it with 4 simple ingredients and feel great knowing exactly what’s in your Mayo. Real Food.
In Spain, everyone makes their own homemade mayonnaise and typically use Extra Virgin Olive Oil as their base ingredient. I enjoy the deep and peppery flavor especially when mixed in Ensaladilla Rusa.
In the States, however, we’re used to a much milder mayonnaise specifically for sandwiches.
My husband was the first to ask me to make something more to his style so I came up with a homemade mayonnaise using a combination of grapeseed oil and extra virgin olive oil.
A mild mayonnaise with a hint of extra virgin olive oil. It makes a perfect spread for sandwiches, deviled eggs, salads and as a base for many condiments.
How to Make Homemade Mayonnaise With 4 Simple Ingredients
1. In a measuring cup, combine both grapeseed and extra virgin olive oil.
2. To a blender add the egg and egg yolk.
3. To the blender add 2 tablespoons lemon juice. This is essential as the acid binds the ingredients.
4. To the blender add 1/2 teaspoon salt. (You can also add 1 teaspoon of dijon mustard which I omit if I don’t have it)
5. Blend the ingredients for a couple of seconds and then SLOWLY, drizzle the oil into the blender while blending.
That’s it. Homemade Mayonnaise.
If you use it as is and store in the refrigerator it should keep for 3-4 days, however, if you ferment the mayonnaise for 6 hours, it will keep for 2 months in the refrigerator.
How to Ferment Homemade Mayonnaise to Keep for 2 Months
All you need to add to the mayonnaise to allow it to keep for 2 months is whey.
1. To collect whey, drain yogurt through a cheesecloth. The liquid that drains is the the whey and filled with lactic acid which will preserve the mayonnaise.
2. Add 1 tablespoon of whey to your mayonnaise, mix thoroughly and allow to sit out at room temperature for 6 hours.
After 6 hours, place in the refrigerator and it should keep for 2 months.
Super easy, taste great, and, most importantly, it has no hidden ingredients.
Have you ever made your own mayonnaise? Tell me which oils are your favorite to use?
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This post is sponsored by Star Fine Foods and their new line of California Extra Virgin Olive Oil and Grapeseed Oil.
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Diana Bauman
As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes. As a mami and urban homesteader she also writes about her faith, family, organic gardening, raising backyard chickens and preserving the harvest.
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38 Responses to How to Make Homemade Mayonnaise With 4 Simple Ingredients
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I love a hot cup of coffee in the morning. Spanish and Mexican food live in my corazón. I love to sit at a bar in Spain with nothing to do but breathe in the Spanish air. I love listening to my children laugh and to teach them new things. I love to play in the dirt and have an insatiable appetite to create. Most importantly, I love Jesus and am on a journey to living a simple life.
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After running out of mayo AGAIN, I was looking for an easy recipe to use. My husband is a little wary of making homemade mayo, but this would save us so much money and be healthier. I’m excited to give this a try.
GinnyV recently posted..Resolutions – Step Two – Make My Own Baked Goods
I use a blend of olive oil and coconut oil. We love homemade mayo!
What an interesting combination. Does it leave a bit of coconut flavor in there? So curious!
I do that too. I use the Tropical Traditions expeller-expressed coconut oil that doesn’t smell or taste like coconut because the regular one did taste like coconut and as much as I like the taste of it, we just didn’t like it in the mayo. I do 1/2 olive oil from Chaffin Family Orchards and 1/2 coconut oil. HTH!
This looks awesome! I love the pictures. I will be giving this a try in a few weeks when I get some new oil. Shared this on FB and pinned it!
Michelle @ Simplify, Live, Love recently posted..Weekly Menu / Freezer Cooking Plan 1/16
Thanks Michelle!
Make it all the time. I use a stick blender to mix. Wrote a post on it a while back.
I use Dijon mustard instead of lemon and then sunflower oil, sometimes I’ll use a sunflower/olive blend.
I do and really like the mandarin infused olive oil.
Mandarin infused oil, wow. What a great combo! I’ll have to try that.
I saw this on Pinterest this morning and “pinned” it! Beautiful artwork Diana and a recipe I am going to have to try!
Ally’s Sweet & Savory Eats recently posted..DIY Sunday: Making Your Own Granola Bars
Thanks Ally!
Thanks girl! I may not be able to contribute to the foodie world but I sure do love learning from it!!
Wow, I didn’t know that there was a fermenting process. That is very helpful and makes whipping up homemade mayo so much more worthwhile.
Christine @ Fresh recently posted..Split Pea and Smoked Ham Soup
Yummy Diana! My Chilean Grandma showed me how to make this at one point.
Noelle (@singerinkitchen) recently posted..9 weeks and counting
oooh, this looks amazing!
meemsnyc recently posted..My Love… Trader Joe’s
Found this via pinterest and will be repinning so I don’t lose it! This mayonnaise looks really good and yet simple enough that I can manage it. The photos are really great too.
Thanks for stopping by Ashley! Hope it turns out well for you
I make a similiar mayonnaise but use 2 egg yolks instead of the whole egg and olive oil, not extra virgin. I add the dijon mustard. I love the idea of adding whey to preserve it. We have goats and I make cheese so have lots of raw milk whey, that usually goes to the animals. I will try this.
Pinning this, too.
Chris
Joybilee Farm recently posted..Are natural dyes safe? Clearing up the confusion about chemical dyes and metal mordants
Thanks for stopping by Chris!
Love your picture instructions! I made my own mayo a few months ago, but I think I used too much olive oil and the flavor was too strong for my husband and I
Ready to try again! It’s so simple!
Lori @ Laurel of Leaves recently posted..Taking Your Dairy Beyond Organic
I am a lil worried about the raw eggs…….
Thanks for stopping by LaLonnie. I can understand your worry. One thing to remember is that Mayonnaise, real mayonnaise, has always been made with raw eggs. What’s important today is using local, farm fresh eggs. Mine come from my backyard and we eat them raw often. For a local source check out http://www.localharvest.org.
@ LaLonnie; We must remember that Raw Eggs, like Raw Milk, which come from our own yards, or a Local Organic Farm, are much more likely to be safe than we are led to believe by the results of the Factory Farm producers who raise their animals in very poor conditions.
@LaLonnie – Don’t be afraid of raw eggs. Just don’t. I’ve literally eaten raw eggs my entire LIFE and never once gotten sick. The whole hype of Salmonella poisoning was just that. Hype. At the height of the “egg scare” one in 20,000 eggs were estimated to be contaminated with salmonella. This means that if you ate two raw eggs every day, odds are you MIGHT run into one contaminated egg in 27 years. Then what if you DO get lucky enough to hit that lottery? People who have eaten eggs contaminated with Salmonella “may experience abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache anywhere from six to 72 hours after being exposed.” More than likely, you’ll get a slight tummyache. Worse case scenario, you might think you have a 24 hour flu… Once in 27 years. End story: Don’t be afraid of raw eggs. Their benefits far, far, far outweigh the “dangers” that have been hyped by the media.
Thanks for posting this. We’ve been working on incorporating “Nourishing” foods into our diet and I’ve only tried to make mayo once, and have been thinking about trying it again. I’ll definitely try your recipe. I recently read Catherine Shanahan’s Food Rules which inspired me to try to remove the remnants of vegetable oils from our diet.
http://www.amazon.com/Food-Rules-Doctors-Healthy-Eating/dp/1452861382/ref=sr_1_2?s=books&ie=UTF8&qid=1327079761&sr=1-2
Gwen Roach recently posted..How did this become my normal?
I just came across your recipe and can’t wait to try it – all of my past experiments were horrible, this one looks easy! Thanks!
I have started making our own mayo and fermenting it, and am thrilled with the results. We are adjusting to the taste of all extra virgin olive oil, now we enjoy it, but I might try the coconut oil version to use in some things.
This is great but I am wondering how coconut oil would work?
What a pretty post! You do it similarly to the way we do… but we have a secret ingredient or two
We like to lacto-ferment ours, too. The main thing really is to GO SLOW with the oil!
http://theliberatedkitchenpdx.com/recipes/lactofermented-mayonnaise/
The best thing about this is it can become the base for all sorts of other good money-saving condiments like blue cheese or ranch dressing!
No problem Kyle! Hope it turns out well for you
My husband Mike makes mayo all the time! We love, love, love it! To spice things up he will make a curry/mayo dip for veggies.
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Found this recipe through Pinterest. Two of my family members have dietary restrictions, so I’ve gone “back to the beginning” and am attempting to make everything from scratch so I know what’s in it. Holy moly. This is DELICIOUS stuff. I could eat it by the spoonful! Thanks for sharing the recipe.
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Thank you so much for the tip about preserving the homemade mayo. I made it for the first time today, and wondered how I could make it last longer,… now to find some whey!
Dee Ann
Dee Ann recently posted..Weaknesses…