I’ve wanted to try making mayo ever since I read that vegetable oil is not as good for you as thought in the past. Most commercial mayonnaise is filled with corn and soy-based oils, which I try to avoid. I want to eat as healthfully as possible, which includes making my own condiments.
For my first attempt at homemade mayo, I experimented with a very basic recipe.
This recipe makes just a little over ½ a cup of mayonnaise. I found that trying to make a larger batch took longer to make in the blender.
A note on mixing:
I had read that using an immersion blender is the best and fastest way to may mayo. I don’t have one, so I experimented with other mixing methods.
First I tried using a hand mixer. That didn’t work. The oil and egg mixed too quickly and the mixture never emulsified.
Next, I tried the blender. It worked much better. However, the key to the blender method is to only add a small amount of oil at a time. I added the oil into the mixture in tablespoon-sized amounts.
- 1 egg
- ½ cup coconut oil
- ½ teaspoon mustard
- ½ teaspoon salt
- 2 teaspoons apple cider vinegar (you can also use lemon juice)
- Step 1: Pasteurize the Egg
- If you have farm-fresh eggs, you can skip this step. I bought my eggs at a store, so I was a little paranoid about salmonella.
- Heat up some water to 140 degrees (bubbles just start to form on the bottom of the pan).
- Place your egg in the water for 3 minutes. Remove the egg. When you crack the egg open, the white will be slightly milky.
- Step 2: Mix Ingredients
- Mix the mustard, egg, and salt together. If you are using an immersion blender, don’t mix the ingredients and add the oil and vinegar on top of the other ingredients.
- Step 3: Blend
- If using a blender: Add in a tablespoon amount of oil to the blender while it is running. Allow the mixture to froth and fully mix before adding the next bit of oil. It will take about 5 minutes to incorporate all the oil. Mix the mayo together for an additional 10 minutes.
- If using an immersion blender: Stick the wand at the bottom of the container and turn it on. Hold the blender steady and wait for it to turn into mayo before your eyes.
- If you want your mixture to be a little firmer, stick it in the refrigerator for a few minutes before spreading or using in a recipe.
Homemade Mayonnaise Variations
There are many variations on the basic mayo recipe. I’ve seen fermented mayo, Dijon mayo, honey mayo, spicy mayo, and mayo made with a variety of oils. I’ve heard that some people don’t like the taste of coconut oil mayo. I haven’t noticed that it gives it a strange flavor, but if you are sensitive to tastes, you might try light olive oil, avocado oil, or even macadamia nut oil!
Recipes to Use with This Mayo
Have you made your own mayo? What is your favorite method?