Homemade Mayonnaise
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This simple and easy 4-ingredient, 10-minute mayo recipe is great if you are looking for ways to ditch the additives in store-bought options and avoid paying $8 for a 12oz jar of the organic stuff! This recipe makes about 1 cup of mayo, and you most likely already have all the ingredients or appropriate substitutes. This is a base recipe. Make it your own by adding dijon mustard, lemon juice, using a different oil, etc. This recipe is best made at least a day before and lasts up to a week in the fridge.
May 8, 2025
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Times
Total Time:
10 minutes
Wait Time:
0 minutes
Prep Time:
10 minutes
Cook Time:
10 minutes
Materials
Food processor or small blender
Nutrition
1512
cal
6 g
protein
173 g
fat
1 g
carbs
**Numbers are for total, not per serving
Ingredients
1X serving amount: 1 cup
Dry
white wine vinegar, 1 TBSP
canola oil, 0.75 cup (3/4 cup = original)
Spices
salt, 0.25 tsp (1/4 tsp = original)
Produce
Meat, Dairy, & Eggs
egg, 1 whole
Directions
Step 1
To a food processor add:
1 TBSP white wine vinegar
1 whole egg
0.25 tsp (1/4 tsp = original) salt
Blend until well combined.
Step 2
As you blend the egg mixture, slowly start adding:
0.75 cup (3/4 cup = original) canola oil
Add about 2 TBSP at a time, blend until combined, and repeat until all the oil is poured in.
Tip: You can switch up the oils, but do NOT use EXTRA VIRGIN olive oil. The presence of phenolic compounds, particularly oleuropein, make EVOO bitter, which will make the mayo have an awful bitter taste (been there, done that). Canola oil can be substituted for any neutral oil, like avocado oil or REGULAR olive oil. Expect a slight flavor change based on the oil used.
Tip: Add another 1/4 cup of oil for a thicker mayo and adjust the salt.
Step 3
Serve and enjoy!
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