Homemade Mayo Success!
Finally – SUCCESS making homemade mayo!!!! I’ve been working with this homemade mayonnaise recipe for a while – I’ve had many flops that just didn’t have the flavor I wanted OR they didn’t set up right, but I kept experimenting and have finally DONE IT! (By the way, a video of exactly how to do this is included in my Real Food for Rookies class!)
Just want to buy it?
By the way, if you just don’t think you would make this mayo recipe, or sometimes need a quicker option, here’s the only jar of mayo I buy in a pinch. (You may have to keep checking back, they’ve been out of stock, sorry!)
Once you make the recipe below, then try my homemade mayo three ways!
This wasn’t an easy process. In one batch the eggs had a weird consistency. In a couple more batches it came out too thin. In others the olive oil tasted too strong. My poor neighbors – I kept asking them to taste-test. They were a great help in this quest for the perfect homemade mayo!
“Why not just open a jar?!”
This is what my family would ask me when they’d call and ask what I was doing. Besides the fact that I wanted to avoid the nasty GMO-laden and toxic canola or soybean oils (and other rotten ingredients like preservatives), this recipe is actually good for you with real egg yolks (wonder if raw eggs are safe?) and also the addition of whey – this makes it a lacto-fermented / probiotic food to get healthy bacteria into our gut that keeps us healthy!
I started with the recipe in Nourishing Traditions, but it was too thin and not quite the taste I was looking for… OK, fine, what I really mean is that it didn’t taste like Hellmann’s. Yes, Hellmann’s is full of crap ingredients, but I like the flavor.
Even though what I’ve finally mastered isn’t exactly the taste of Hellmann’s, it’s really pretty darn close – I honestly like mine a little better because I love the mild lemon twang.
Homemade mayo with the right consistency
I couldn’t get myself to stand over that blender for a day and a half while I slowly poured the stinkin’ oil in drop by drop, so I just did a slow-ish stream, and used my Bosch blender with the hole in the top which slowed it down a little more. I was so excited that it finally came out with a nice whipped consistency!
Not only is it yummy just on a sandwich, but I also use it in things like deviled eggs, homemade ranch dressing, this yummy broccoli salad, chicken casserole, cole slaw, egg salad, chicken salad, etc.
“Why is it yellow?”
I don’t have a clue how to make this come out white in color, especially when I’m using my super nutritious orange farm fresh egg yolks, but I don’t really care now that the taste is so wonderful!
Kelly’s Easy Homemade Mayo (Tastes Pretty Close to Hellmann’s!)
- Here’s a tip I learned from the movie, Julie & Julia: for good results, always warm the bowl you’re making mayo in first, before adding the eggs, so in this case, I will set the blender container into a bowl of hot water for a few minutes before beginning.
- Mix 3 egg yolks (preferably pastured eggs) in a blender for about a minute. (Readers have shared in the comments that they’ve had great success using their stick blenders in a small jar and they say it goes much faster! I love using this method, too.)
- Add 1/2 to 1 T. lemon juice or raw apple cider vinegar (I prefer the lemon juice, but it definitely has a lemon twang to it, which I actually love the taste of. The vinegar has a twang, too, but not quite as noticeable, in my opinion. Use 1 T. for more flavor, or 1/2 T. if you want it very mild.)
- Blend another 30 seconds.
- Add 2 t. palm or coconut sugar & 1/2 t. sea salt
- Blend just enough to mix.
- Add 1c. expeller pressed sesame oil (refined) (click that link for where to buy it) – pour in as slow as you can, use the hole in the top of the blender if you have it. (When I tried the no-flavor coconut oil, it separated after a night in the frig and some olive oils are just too strong tasting!) By the way, sesame oil is higher in omega 6, so NT says that some is OK, but not too much – you wouldn’t want this to be the only oil in your house.
- When you’ve mixed all the oil in, add 1 T. whey – make sure your whey is good – smell it and make sure it’s not “off” or it will ruin your whole batch. (Sometimes if my cheese hangs to drain for a long time my whey isn’t as tasty.) UPDATE: As I noted in the comments below (see #64), after a couple weeks in the frig the leftover mayo had a TOO fermented taste, so next I’m trying 1/2 T. whey instead.
- Leave out on the counter for 7 hours (it will keep longer this way), and then store in the refrigerator.
This makes about 1 c.
Did your mayo still FLOP? Try this method to salvage it!
Please try this mayo recipe and let me know what you think!? I wish you all lived nearby so you could help me with taste-testing, too – my neighbors are getting sick of me.
- You’ll love this Ancho-chile Lime Mayo!
- Christmas in June? What does a Christmas tour of our home have to do with Health & Nutrition? What does any of it have to do with size 7x underwear? Hint: it’s related to tweaking recipes…
- Have you seen these posts all about DIETING?
- Healthy Meals for Kids
- Our amazing anniversary dinner
- Read my original mayo post