Friend, I’m here to stage an intervention. I promise, it’s going to be well worth the little sacrifice I’m asking you to make.
Put down the Hellmann’s! Walk away. Yes, great job!
That was relatively painless, right?
I wouldn’t ask you to give up the beloved Hellmann’s without a very good reason. Or in this case, two or three very good reasons.
First, I think we’re all probably well aware of the fact that Hellmann’s, and 99.9% of store-bought mayos, are no bueno when it comes to a real food lifestyle! There are only two decent store-bought mayonnaise brands (in my opinion): Sir Kensingtons and Primal Kitchen Mayo.
Second, the homemade version of mayonnaise is so much better than any condiment you’ve ever experienced in your life. Seriously! Those are not big puffed up words written to sell you on this recipe. Oh no, those words are backed by taste-testing proof and multiple intervention conversions. This isn’t the first time I’ve staged a mayo intervention! The proof is in the jar.
Third, homemade mayonnaise is just about the easiest food on the face of the planet to make. For years, I purchased store-bought mayonnaise because the words “homemade mayonnaise” terrified me. “Homemade mayonnaise sounds so complicated! Who has time to make their own mayonnaise?”
One late Saturday night, with a hungry family requesting chicken salad and no mayo in the fridge, I decided to conquer my fear. My ingredients were simple, and my secret weapon, the immersion blender, was put to work. Sixty seconds later I looked down at my bowl, dipped my pinky finger into the white creamy substance and braced myself for the worst! The worst never came.
My taste-buds were opened to the amazing world of immersion blender mayonnaise. The angels sang that night in my kitchen, and my family dined on my simple homemade creation. All that to say, homemade mayo is super easy to make! If I can do it, you can do it. No excuses.
Now, let’s recap our three intervention points:
1. Homemade mayonnaise is made with 100% real food ingredients.
2. Homemade mayonnaise is the best mayonnaise you’ll ever eat.
3. Homemade mayonnaise is super easy to make.
To demonstrate these three points, I made a quick video for you. Because videos always help when performing a food intervention.
So what are you waiting for? You’re only 60 seconds away from the best homemade mayonnaise ever!
NO-FUSS 60 SECOND HOMEMADE MAYONNAISE
- 1 egg yolk
- 1 lemon juiced, at room temperature
- 3/4 cup avocado oil
- salt to taste
- black pepper to taste, (optional)
- 1 TB fresh herbs optional chipotle spice, dijon mustard, minced garlic
- In a wide jar (I use this Weck Jar) or a mixing bowl, add all four (or more) ingredients. Using an immersion blender (where to buy), fitted with the blending wand (the attachment with the blender blade), blend the ingredients until the liquid resembles creamy mayo. The blade should touch the very bottom of the jar before you turn on the immersion blender. Blend from the bottom to the top, leaving the blender blade at the bottom of the jar for 45-50 seconds, then pulling the blender slowing through the mayo to the top of the jar (use an up and down motion after this for the last couple of seconds, if needed).
- Store in the fridge for up to 7 days.
Notes: It’s important for all the ingredients to be at room temperature. Using ingredients straight from the fridge (AKA: cold ingredients) may result in a runny mayonnaise. Follow the directions for keeping the blade on the very bottom of the jar. This small step is critical for the oil and egg to fully emulsify, producing a creamy (not runny) mayonnaise.
More Real Food You May Like:
10 Salad Dressings to Stop Buying and Start Making
7 Kitchen Staples to Stop Buying and Start Making
Homemade vs. Store-Bought: 5 Important Questions You Must Ask
I noticed you said olive oil has given you issues with the immersion blender. I’m allergic to avocados, though, so is there another oil you recommend? Also, do you have a recipe for the chicken salad you mentioned up on the blog?
Hey Danielle, I would try a lighter olive oil. Here’s my chicken salad recipe: https://livesimply.me/2015/05/27/easy-deli-style-chicken-salad/
Can I just use my blender? I don’t have an immersion blender
Hey Diana, Possibly. You’ll need to slowly drizzle the oil into the egg mixture for emulsification to happen.
Hi Kristin; I’d like to use this recipe to make a sriracha mayo for crab cakes, but I don’t own an immersion blender either (it’s on my Christmas wish list!). What (approximate) speed would you run your blender while drizzling in the oil? Any other tricks I should know about? Thanks in advance!
I made this mayonnaise today and it did not thicken at all. I had everything at room temperature and used the blender as you indicated. I then tried adding another egg yolk and that didn’t help. I finally added the egg whites and that helped some, but still wasn’t the the consistency of mayonnaise. After all that, I really didn’t like the taste. Do you think the additional egg affected the taste?
Hey Alice, The extra egg additions definitely will change the flavor–make it very “eggy”. It sounds like the mixture didn’t fully emulsify–that’s usually the issue when problems occur with homemade mayo and it’s a very easy thing to happen. Keeping the blender base at the bottom of the jar, and slowly moving it up and down once the ingredients begin to cream at the bottom may help. Another option is to slowly add the oil, with the immersion blender on, to the remaining ingredients. This may help decrease the chances of a “broken” mayo.
To fix a broken mayo, I recommend trying Samin Nosrat’s trick in her book, Salt Fat Acid Heat: 1. Get a new bowl. Add 1/2 teaspoon of the hottest water from tap. 2. Using a whisk, whisk the water with all your muscle power. 3. Slowly add in the broken mayo (drop by drop) and keep whisking.
Hope that helps!
I make a similar version, but I use the whole egg. Works great!
I’m new to your blog so am just trying a lot of your recipes! I am going to try the mayo but I do not have a lemon. Would Lemon juice that I have work? Also how long about would you say to have the egg yolk and lemon juice sit before it reaches room temp. when coming from the fridge? And one other question, if I don’t have eggs from a pastured hen, but use cage free organic ones from Target work? I too struggle with the raw egg thing! Thanks!
Hey Christy, Welcome to Live Simply! It’s so great to “meet” you! Lemon juice will definitely work. I would say you’ll need about 2-3 tablespoons of lemon juice. I think about 30 minutes at room temperature should work. As far as the egg goes, I think that’s a personal decision, so I’ll explain my personal decision. I think using the best quality egg you can find is better than the majority of mayonnaise options on the market. So personally, I would go for it. But again, that’s something that each person needs to decide based on their own comfort level.
Hi. I was just wondering if it will be ok with olive oil…….just had a load brought back from being freshly pressed in Corfu, Greece!
Wow, that’s awesome!!! The olive oil will change the taste of the mayo, and may change the texture/consistency of the mayo. As long as it’s extra virgin, I’d give it a shot!
My oil is avocado/coconut oil. Do you think that would work? And also, I don’t have that kind of Mixer? Just a hand held beater…would that work? Thanks
Hey Kirsten, I believe the avocado/coconut oil mixture will work great! I don’t believe a hand-held mixer/beater will work. Instead, you could try adding the first few ingredients (everything except the oil), then use a food processor or blender and slowly add the oil.
Hi! Excellent video! Just wanted to confirm the amount of lemon juice…you use the juice from a whole lemon? I’m excited to try this…it never works out for me but I never thought if using avocado oil.
Hey Kellie, Thank you so much. Yes, 1 whole lemon (about 2-3 tablespoons). The avocado oil really helps provides a light taste and consistency…I think you’ll have great success with it :).
Looking forward to trying this but what I really want to know is if you have the recipe for that awesome bread in your photos. Looks so chewy and yummy.
Hey Geri, Here’s my recipe :): https://livesimply.me/2013/10/01/homemade-crusty-bakery-bread/
Awesome thank you on egg safety. Egg was cold. I tried yet a fourth time…drizzling oil into egg my food processor very slowly and it’s working. My avocado oil is a good brand but maybe different brands make a difference?? Doubtful but either way now I have mayo! Thank you!!
Awesome, Tami! Glad it’s working. I use a variety of avocado oil (depending on sales ;)), so I think every food-grade brand is pretty equal. Something else I thought about…start blending at the very bottom of the jar (touching the glass bottom with the end of the immersion blender blade). This seems to help as the mayo “creams” on the bottom first.
Sorry for two posts…I just tried this three times and mine is not thick at all. Used immersion blender and tried my food processor when that didn’t work. It’s still a salad dressing consistency…any thoughts? Thanks!
Okay, so I’ve tried a ton of different homemade mayo recipes, and I’ve been super disappointed with all of them; however, I’ve never used avocado oil only so this gives me hope that I can find a recipe that will actually taste good. Thanks for all of your experimenting Kristen! Can’t wait to try this out!
Hey Meagan, Avocado oil seems to be the “secret” to amazing homemade mayo for me. I’ve tried olive oil multiple times, but it almost seems to thick to really blend and thicken. The avocado oil is light on taste and consistency which really helps produce a creamy mayo. PS: I need to email you ;).
Hey there! I have pastured eggs, but an I missing something that makes a raw yoke safe? Just didn’t want to assume I’m using the same thing as you and then making us sick! Looked over the web and looks like there’s lots of thoughts…
Thanks for all you do
Hey Tami, If you’re sourcing eggs from a good farm then raw egg yolks are safe. Many people even add them to smoothies for nutritional value. Did you use avocado oil for the mayo? Also, is the egg at room temperature or cold? It should take about 15 seconds to reach a creamy consistency. It also helps to move the immersion blender up and down.
I am loving the few recipes of yours I have seen. Quick tip for Pastor rising eggs heat water up to about 135° put the eggs in it for75 to 90 minutes.
They are now pasteurized. The easiest way to do this is with a sous vide water heater but you can do it directly on your stove top for as many eggs as you would like.
Thanks for sharing, Kenny!
I agree. Homemade mayo is incredible. I’ll have to try this method again. I tried it once and I couldn’t get it to thicken. I use my whisk attachment and slowly pour the oil and it turns out perfect every time.
Hey Kim, I’ve had a lot of issues with olive oil and the immersion blender, but avocado oil seems to be the secret “sauce.” 🙂