My home made mayo recipe

Let me start by asking you a question – have you tasted home made mayo?  It’s subtly, yet amazingly different from the stuff you buy in the shops.  And so creamy and yummy that you won’t want to buy it ever again!

However home made mayo for me, used to be one of those things that sounded great, but also sounded fiddly and the ‘traditional’ methods don’t always guarantee success.  A lot of recipes talk about mixing your ingredients and then slowly drizzling in the oil so that your mayo doesn’t separate and that’s what used to put me off! Until I found this method, that is.

It literally takes just a few minutes; the one and only ‘rule’ is that you must use a stick blender.

mayo ingredients

Another important point is to use a light tasting oil, so that the oil flavour doesn’t overpower your mayo – some people recommend extra light olive oil – because in this case ‘light’ refers to the flavour.  I tried Macadamia Oil for my first batch and I’m very happy with it, so experiment to suit your personal taste.

The best part is that you can make it right in the jar/container that you’re going to store it in, so the only clean up is the blender stick.  The ideal jar size is just wide enough to fit the head of your blender.

One last point – I must warn you that once you’ve tasted it, it probably won’t last long, because you’ll want to put it on everything!

So without any further ado, here’s my recipe:

Home Made Mayo
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  1. 1 cup oil
  2. 1 egg
  3. juice of half a lemon
  4. 1/4 teaspoon sea salt
  5. black pepper, to taste
Optional extras
  1. 1 clove garlic, finely chopped
  2. 1 tablespoon Dijon or Seeded Mustard
  1. Add all of your ingredients to your jar and allow to settle for a minute or two, until your egg is at the bottom.
  2. Insert your blender all the way to the bottom of the jar and start blending.
  3. It should take about 20-30 seconds for the ingredients to be properly combined.
  4. After about 20 seconds you can move the blender up and down to make sure that the oil is totally emulsified.
  5. Store in the fridge in an airtight container and it will keep for about a week.
  1. I make the base recipe first and then when I'm happy that my mayo is nicely blended, I add the garlic and mustard and whiz for another 10 seconds or so.
  2. I'm told that adding whey will not only make your mayo probiotic (meaning that it's good for your gut health) but will also make it last longer.  This is something that I haven't tried yet, but I hope to soon.
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