Homemade Mayonnaise Recipe 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.
Do you just want to buy it?
If you just don’t think you would make this mayo recipe, or sometimes need a quicker option, although this is a pretty fast recipe, here’s the only jar of mayo I buy in a pinch.
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 mayonnaise recipe!
“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 wanted my mayo to taste like Hellmann’s
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 mayonnaise recipe 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, old fashioned bologna mix, 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 and a squirt of mustard, but I don’t really care now that the taste is so wonderful.
Kelly’s Easy Homemade Organic Mayonnaise
- 3 egg yolks, (preferably from pastured hens)
- 1/2 to 1 Tablespoon 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 Tablespoon for more flavor, or 1/2 Tablespoon if you want it very mild.)
- 2 teaspoons palm or coconut sugar (or your favorite unrefined sweetener)
- 1/2 teaspoon sea salt
- Small squirt of regular or dijon type mustard, which acts as an emulsifier with the eggs
- 1 cup expeller pressed sesame oil (refined) (click that link for where to buy it) – When I tried the no-flavor coconut oil, it separated after a night in the frig and olive oils can be just a little too strong tasting, however you might use one or two Tablespoons of olive oil for the antioxidants, though! By the way, sesame oil is higher in omega 6’s, so NT says that some is OK, but not too much – you wouldn’t want this to be the only oil in your house. We actually use sesame oil for this recipe only. Walnut oil, peanut oil, and avocado oil are more options for use if not too often. Read more about that here.
- About 1 Tablespoon whey, optional
Mix 3 egg yolks in a blender for about a minute. I like using my Bosch to make it hands-free. 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 oil in slowly, use the hole in the top of the blender if you have it. Within a few seconds you’ll hear it start to thicken as you’re blending.
To give your mayo some probiotics…
When you’ve mixed all the oil in, add 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.)
Leave out on the counter for 7 hours, and it will keep longer this way too, and then store in the refrigerator.
This makes about 1 1/4 cup of mayo.
Did your mayo still FLOP?
I hope you’ll try this homemade mayonnaise 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. 🙂
- Have you seen my new book, Real Food for Rookies?!
- You’ll also 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: Which mayo should you buy?