Dear Hellmans,

I love your “Campaign for Real Food.” Even though I told my husband it was the onions, we both know the reason my eyes misted over the other day is because your commercial came on. So, uh, when are you going to jump on board? Because when the first ingredient in your product is soybean oil, that is not real food.

Oh, and what are those “natural flavors” you keep mentioning? Come have a seat over here and I will make you REAL MAYO. Farm fresh eggs rich in essential fatty acids, Vitamins A&D, and tons of minerals. Antioxidant rich olive oil blended with metabolism-boosting coconut oil . . . with a touch of honey, salt and cider vinegar for added yum-factor. Come a little closer, I promise I won’t bite. Real food changed my life, so let’s keep your campaign and update your product. In the meantime, pull of a chair and I’ll make you a sandwich. Love, Heather

How to Make Homemade Mayo

Update: I’ve actually discovered an easier method using an immersion blender. Here’s the tutorial.

I hope that video helps you erase the intimidation of learning how to make homemade mayo. I’m not sure what happened to the last few seconds of video, but what I was trying to say is that the mayo is so thick it will cling to a spoon upside down! UPDATE: If you don’t want to stand around and pour the oil in, you can pour it in the “food pusher” and let it drip through the tiny hole at the bottom.

It can be kind of difficult to clean, but it makes the emulsification process really easy!

From there, slowly add the oil directly to the jars while running the immersion blender continuously. Easy peasy!

Homemade mayo so rich and creamy it sticks to the spoon.

This recipe makes a great base for this Thousand Island dressing recipe or chipotle mayo.

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4.13 from 8 votes

Homemade Mayonnaise Recipe

Calories 0kcal

Author Mommypotamus

Equipment

food processor

Ingredients

3 egg yolks
1⅓ tbsp lemon juice
½ tsp unrefined sea salt
1 tsp raw honey (to taste)
1 cup avocado oil (or ½ cup extra virgin olive oil plus ½ cup expeller-pressed coconut oil)
1 tsp dijon mustard

Instructions

(For a simplified version of this method using an immersion blender, see the video above.) Place egg yolks in food processor and blend for 1 minute
Add lemon juice and blend for 30 more seconds
Add salt and honey and mustard. Blend just enough to mix
Turn the food processor on and pour the oil in as S-L-O-W-L-Y as possible (this is the secret to creamy mayo!)

Notes

* Though I typically use virgin coconut oil, it’s flavor is too overpowering for this recipe.

Nutrition

How to Make Homemade Mayo {VIDEO}