Whether it’s in the form of our classic homemade version or this spicy chipotle twist, we love mayo slathered on everything except chocolate cake . . . and bananas, and maybe a few other things. But mostly everything.
How to Make Mayo
As nourishing as it is delicious, this creamy staple is rich in nourishing fats, vitamins A, E, D, B, K, omega-3 fatty acids, choline and all nine essential amino acids – and that’s just from the egg yolks alone!
Unfortunately, if you’ve ever tried making it at home in a traditional blender, you know that unless you pay. complete. attention. things can go wrong quickly. Turn your head to answer a question while you’re s-l-o-w-l-y pouring in the oil, and you’ve got a big gloppy mess.
Fortunately, there’s a much quicker and more reliable way to make it with an immersion blender. In the video below I’ll show you how. Here’s the recipe I’m using on how to make mayo in this video.
P.S. Sorry some of the sections are a little out of focus! As a mama of three little potami I rarely get to reshoot if things don’t go perfectly. I hope you find it helpful anyway 🙂
If you prefer written instructions on how to make mayo
1. Using this recipe, add egg yolks to a tall, narrow container. (Make sure it is not so narrow that your immersion blender can’t reach the bottom, though.)
2. Next, add the apple cider vinegar, mustard, honey and salt.
3. Finally, pour in the oil.
4. Place your immersion blender all the way in the container – the tip should be touching the bottom. Turn the blender on and watch for thickening at the bottom. As it thickens, slowly begin moving the blender upwards to incorporate more of the oil. Continue blending until all of the oil is incorporated. That’s it!
How much mayo does this make?
thank you
Just a little over a cup 🙂
Wow so easy! and healthy to make home made mayo . Thanks so much, I looove your website there’s so much to learn. May I ask How long will this last in the fridge and does it freeze well?
Many thx again:)
It should last about a week in the fridge. I haven’t tried freezing it, but my guess is that it won’t due to the potential for separation and/or other texture changes.
I always get nervous about the whole salmonella thing. I get pastured eggs, but it still makes me nervous. I read an Alton Brown article a ways back (I don’t have the link, sorry) that said that fermenting the mayo would kill any possible salmonella that may be lingering. So I make my mayo, then mix in a tiny bit of juice from a ferment I already have in the fridge, cap it, and let it sit on the counter for 7 or so hours. Then cross my fingers that it works because I have no idea if that does, in fact, actually kill salmonella. Have you heard anything on whether that is accurate or not?
I haven’t heard that so I can’t comment either way, unfortunately. If your interested in reading more on the safety of pastured eggs I recommend this article from Lauren Geertsen, NTP: http://empoweredsustenance.com/raw-eggs-safe/
Because the mayo has mustard in it, the egg yolks will be safe. Mustard has natural antibacterial/antifungal properties, and a reputable report I read on it states that if you consume mustard regularly, you will never get food poisoning. Must be why myself or my family ever gets food poisoning.
Thank you for posting this. I tried home made mayo once with a blender and that was enough for me! This looks pretty easy. I can’t wait to try it.
How long does this last in the fridge?
Do you need a certain type of immersion blender? Thanks
Ha, I tried this and the mayo was so thick it burnt out the motor in my brand new stick blender. After trying a couple times, I gave up.
Hi Becky, what kind of oil are you using? I’ve been using this recipe and the same stick blender for years now with no problems. If you’re still having trouble you might try increasing the oil to 1 1/4 cup or more.
Thank you for the video. I have tried to make mayo many times…sometimes it comes out 🙂 and sometimes it doesn’t 🙁 So I use the blob mess for salad dressing also…. How long will this keep in the fridge? Should we use it up within a week or sooner? I do have some liquid whey and was wondering if I could add some of this for the probitotics? If so how much and how long can it stay in the fridge before going bad? Will the whey extend the shelf like of the mayo? Thank you.
Thanks for the recipe, Heather! I will try yours tonight. It also works with a whole egg so no need to separate eggs. There’s a youtube video (no link, sorry) using a whole egg , oil,
mustard and an immersion blender. It works every time , only the color will be a pale yellow.
What kind of container do you store it in afterwards?
Thanks! I have tried the immersion blender method before, but I didn’t have very good instructions and it didn’t work for me. This was very easy to follow (both the video and the written instructions) and I am psyched to try it again. Now I just have to get my butt over to the farmer’s market for some eggs.
I tried this once but the directions I had failed to mention the waiting at the bottom part so I had a soupy mess. I will have to try it again! What olive oil do you buy? I have not found one that I like/trust. The EVOO I have now is old and too strong to try in mayo.
I don’t use light olive oil. There are other “bad” oils used to make it “light”. I use avocado oil. It doesn’t have a taste and is perfect for making mayo!
Oh and as a video suggestion, its a little off topic, but I would LOVE a tour of your kitchen. Seeing what other real food mamas keep in their pantry and how they organize their kitchen is a huge help to me! I ask this with the full awareness that my cupboards are a huge unorganized mess and I would not want to show them to somebody else lol! that and I only have two doors, the rest are still being repainted…for 2 years now 😉 Love your blog and thanks for the great videos!
I have been using this recipe for a year now and it has always turned out wonderful for me even in a blender.
Side note, are those soapstone countertops in the picture?
BRILLIANT. I just had a failed batch of blender mayo last week. I’ll try this next time. Thank you!!
I’ve found having all your ingredients at room temperature, and using half light olive oil and half coconut oil gives guaranteed results
This looks great.
I would love to see a video on making fermented ketchup.
Thanks!
Hello, What a great method thank you.
I’ve never heard of adding honey to mayo before. Does it give the finished mayonnaise a sweet taste. Could I leave it out ?
It adds a bit of sweetness to balance the tang of the mustard and apple cider vinegar, but you could leave it out if you prefer.
I totally put mayo on bananas. My mom is from the deep south and her mom used to make her and her siblings banana and mayo sandwiches. So my mom made them for me when I was little too, and I still love them! I’ve only ever met one person who also ate them, but they’re totally worth a try.
Haha! I stand corrected 🙂
We can’t have eggs or garlic. Having a difficult time finding a substitute for mayo or salad dressing. Any suggestions? We use Avocado oil all the time. Have succeeded in some dressings but need help for variety.
I grew up in North Carolina and we ate banana mayo sandwiches too!
Has anyone made mayo with lard or leftover bacon fat? Or even a combination of both that and olive oil? I’ve never made mayo but have tons of lard and I think it might be a great thing to use! Would it react like coconut oil in a mayo? Would I just slightly melt it before blending it together?
Thanks for the recipe!
Hi there. I want to try lard mayo. Have you tried lard since you posted several years ago? Did it work? Im wondering if it will harden too fast for blending? and/or if it will be unusable because it will harden in fridge. Love any feedback! :)- wendy
Hi Wendy, I have not tried making mayo with lard. If you do please let us know how it works out.
oh thanks for responding! I was wondering if Heather had tried it since she posted…realize it was four years ago though! 🙂 Yes i will let you know. I want to try it. Best to you!
So mine didn’t thicken. Know of any reasons why?
How much oil? It doesn’t say. Looks like 1 cup?
I’d love to learn to make the perfect poached egg. I have only had failed mayo a couple times, but your recipe looks so simple and worth trying. Thank you for posting it.
Awesome! I’m definitely going to try this. My question, though, is – would this be safe to make using just regular store-bought eggs? I live on just Social Security, so I find that some of the things I would like to use are just outside of my budget.
How do you keep yours spreadable from the fridge? When I leave mine out to soften it just seperates and looks less than appealing.
I enjoy this recipe. But I would be so appreciative if the ingredient were listed out instead of linking to the other recipe with the food processor. First, because I have to flip back and forth between the immersion video and the other recipe page. Second, because the recipes don’t match. The food processor one as lemon juice, the immersion one has acv and mustard. I know this is a slightly unnecessary comment since your site is going away but it’s something to think about. ? Thank you!
I had the same question. Your mayo recipe that you link to is different. What is the new recipe? And thanks for this video. I’ve never made mayo before because I didn’t want to clean up afterward (I hate washing my food processor). I can do this.
Hi Karis! The recipe in the other post that I link to is the one I currently use. 🙂
Hi Heather,
I really like your blog. I have used some of your recipes and really like them.
I just made your Mayo recipe but it did not turn the same way as yours. Mine was more like a dressing. Do you think was it because I used a wider container? It doesn’t taste like mayo either. I used exactly the same ingredients. Can I still use it as a mayo?
Hi Jessica, it sound like the emulsification process didn’t work. When you first place the immersion blender in the jar it should only be touching the water-based (yolk, vinegar) layer of liquid, not the oil layer above it. It’s possible that if the jar was very wide that didn’t happen. If that’s the case, you can actually just let the mixture separate again and try again. You are welcome to use it as mayo if you wish but in its current form it’s probably better suited to use as a vinaigrette.
I don’t know if you’re still responding to this post, but I have success with this method only about 1/2 the time. I succeeded several times in a row recently, and then yesterday and today, I ended up with liquid. Same ingredients, same blender, same container. Yesterday I didn’t bring ingredients to room temperature, so today I did. However it still failed to immulse. Do you have any idea why? Thanks.
You can make this mayonnaise in the container you intend to store it in. I make mine in a small glass jar. So quick & easy & one less thing to wash.
Best mayo EVER- So easy. Than you so much!
Finally! Good homemade mayonnaise!
Would you mind sharing what kind of immersion blender you are using in this video?