Y’all, I have finally learned the secret to perfect homemade mayo.

Actually, there are two secrets, which I shall share with you shortly.

But first let’s talk about why we would want to make our own mayo…

1. Store-bought mayonnaise is packed with refined, processed vegetable oils.  These oils are bad news, people!
2. Grocery store mayo also contains factory eggs from chickens raised in cages at huge facilities where they are fed GMOs and antibiotics.
3. Lastly, sugar and other preservatives are often ingredients in premade mayo.  No thanks!

It might sound like a lot of work to make your own mayo, but it’s really pretty simple.  Once you’ve done it a few times, it just becomes a normal kitchen routine.

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Plus, it’s delicious and oh-so-good for you!

My 4 Favorite Things to Make with Homemade Mayo:

• Tuna salad: 2 cans of sustainably caught tuna + mayo to taste + salt & pepper to taste + 1-2 drops Dill essential oil
• Chicken salad: chopped roasted chicken + mayo to taste + chopped grapes + finely chopped apple + salt & pepper to taste
• Broccoli slaw: recipe coming soon (in the meantime, try this recipe from Against All Grain)
• Honey Mustard Dressing: recipe coming soon.

The Secret to Perfect Homemade Mayo

Ready to learn the two secrets?

1. Add the oil SUPER SLOWLY.  Seriously.  The first few times you will be tempted to rush this process, but it’s VERY IMPORTANT.  Trust the girl who has ruined countless batches of homemade mayo by rushing this part of the process.
2. Invest in a stick blender.  It’s not absolutely necessary, but my stick blender makes a much thicker, creamier mayo than I was ever able to achieve without it.  It really is the secret to perfect homemade mayo!  I also use it to make dairy-free whipped cream and to purée soups.

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The Equipment

After considerable research (trust me, I’m the Research Queen), I landed on this stick blender.  It’s pricier than some, but very durable and comes with a whisk attachment, which is my preference for making dairy-free whipped cream.  I cook a lot, y’all, and have learned by experience that you often get what you pay for in kitchen tools and appliances.

If you need a more economic option, this stick blender has good reviews.  A definite plus of the lesser priced stick blenders is that most of them fit into a wide mouth mason jar, which means you can make super fast mayo right in the jar!

A small blender or food processor that allows you to drizzle in the oil while blending should work, too.  And of course blending by hand with a whisk is another option.  This was my method for a long time!

NOTE: If you happen to end up with runny mayo, do not despair.  It happens to the best of us!  Runny mayo will still work for things like chicken salad or tuna salad, and it’s absolutely perfect for homemade honey mustard dressing.

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Perfect Homemade Mayo

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• Author: Kathleen | Roots & Boots
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 3/4 cup 1x

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Description

Store bought mayo is loaded with unhealthy oils, sugar, and preservatives. Skip the premade varieties and make your own thick and delicious mayo!

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Ingredients

Scale 1x2x3x

• 1 large pastured egg
• 2 tsp bottled lemon juice*
• 1 tsp mustard (I use Dijon or spicy brown)
• Optional: 1/2 tsp raw local honey
• 1/4 tsp unrefined sea salt (can increase to 1/2 tsp if desired)
• 3/4 c. macadamia nut oil (or avocado oil)

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Instructions

1. Add the first 4 ingredients (everything except the oil) to an appropriate container. I prefer the canister that came with my stick blender. A 2-cup Pyrex measuring cup also works well when whisking by hand. If you have a small blender or food processor that allows you to drizzle in the oil while blending, that should work, too.
2. Blend well.
3. Pour macadamia nut oil into a measuring cup with a spout. I recommend a 1-cup Pyrex with handle. Believe me, this will make the drizzling process so much easier.
4. Do not rush this process! While continuing to blend constantly, begin drizzling the oil into the mixture.
5. Continue adding the oil in a slow and steady stream while continuing to blend the entire time.
6. Continue blending until all oil is added and the mayo is thick and creamy.
7. Use immediately or cover and refrigerate for about a week.

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Notes

*2 tsp lemon juice yields a thick mayo. For a thinner mayo, use 4 tsp lemon juice.
NOTE: If you happen to end up with runny mayo, do not despair. It happens to the best of us! Runny mayo will still work for things like chicken salad or tuna salad, and it’s absolutely perfect for homemade honey mustard dressing.

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