Simple 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!

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’ for it to work properly, is that you must use a stick, or immersion blender.

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Tips to make this home made mayo

As I said above, the trick to whizzing up this mayo in 5 minutes, without the egg and separating, is using a stick blender.

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’ve stuck with it as I love it. Just experiment to suit your personal taste.

The best thing about this easy mayo recipe, is that you can make it right in the jar that you’re going to store it in. The only clean up is the blender and measuring spoons.

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 this home made mayo, it probably won’t last long, because you’ll want to put it on everything!

HOME MADE MAYO

There's nothing quite like homemade mayo. Once you've tasted it, you'll never buy it again. This recipe is so easy and pretty much fool proof.

5 from 6 votes

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Course: Dressing, Side Dish

Cuisine: Australian, International

Keyword: homemade mayo, mayonnaise

Prep Time: 10

Total Time: 10

Servings: people

Calories: 100kcal

Author: Wendy Hodge, Wendy's Way to Health

Ingredients

1 cup oil
1 egg
juice of half a lemon
1/4 tsp sea salt
black pepper, to taste

Optional extras

1 clove garlic, finely chopped
1 tbsp Dijon or seeded mustard

Instructions

Add all of your ingredients to the jar and allow to settle for a minute or two, until your egg is at the bottom.
Insert a stick blender all the way to the bottom of the jar and start blending.
It should take about 20-30 seconds for the ingredients to be properly combined.
After about 20 seconds you can move the blender up and down to make sure that the oil is totally emulsified.
Store in the fridge in an airtight container and it will keep for a few days

Notes

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.

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.