How to Make Homemade Real Food Mayo

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How to Make Homemade Real Food Mayo

Everyone needs a good recipe in their repertoire that is easy to make and will impress those it’s served to. Homemade mayo in my opinion is one of those. It’s so incredibly easy to make that there is almost no excuse not to make it.

Just think no last-minute runs to the store for a jar of mayoness to spread on your sandwiches or mix up for egg salad. You can have a simple and decadent jar of goodness ready in less than 10 minutes!

Growing up I HATED mayo. I wouldn’t touch it with a 10-foot stick. I realized my problem was that I didn’t like the poor quality ingredients that were used. The first time I made my first batch about 4 years ago I discovered how amazing it could be. I can practically eat this stuff off of a spoon now! It’s that.incredibly.tasty. Plus it is extremely good for you which is a plus since most brands you find in the store should be treated like four-letter words. There is nothing in but nourishing oils, organic egg yolks, lemon juice and real salt in this homemade version. If you want a garlic aioli simply blend the mayo and a few cloves of garlic together.

Recipes using homemade mayo:

RealFoodMayo

Making homemade real food mayo is easy. It only has 4 ingredients or 5 if you decide to lacto-ferment it. The regular recipe will last for at least a week, though I have had it lat longer. If you add whey to your mayo to ferment it, it will last up to 2 months, not that I’ve ever been able to keep a jar around for that long, but you get the point!

How to make homemade real food mayo
Author: 
 
Ingredients
  • 4 egg yolks
  • 2 cups olive oil (or 1 cup olive oil and 1 cup coconut oil/grape seed oil)
  • 2 TBS lemon juice or vinegar
  • 1 tsp mustard (optional)
  • 1 tsp unrefined salt
Instructions
  1. Place to egg yolks, lemon juice (or vinegar), salt and mustard (if using) in a quart sized mason jar.
  2. Using the immersion blend, blend until smooth.
  3. Add the oil(s) slowly, moving the immersion blender up and down until the mayonnaise is thick and fluffy.
  4. Method two:
  5. Place all the ingredients in a jar, move the immersion blender up and down until the mayonnaise is thick and fluffy. (This method works for me but some have said it does not turn out thick enough.)

Lacto-fermeted Mayo
Author: 
 
Ingredients
  • 1 recipe mayo
  • 1 batch mayonnaise or aioli 1 TBS of whey
Instructions
  1. Add the whey to the mayo, stir, cover, and leave on the counter for 7 hours.
  2. Place in the fridge.
  3. It will stay fresh for up to 1 month.

Garlic Aioli
Author: 
 
Ingredients
  • One batch of mayo
  • 4 cloves of garlic
Instructions
  1. Blend the mayo and garlic until smooth.

 

Disclaimer
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Comments

  1. if you add the oil to fast it will not emulsify and get thick and creamy.

  2. Please cite your statement that farm fresh or store organic eggs are safer.

    In fact, pasteurized eggs are safer.

    It’s not wise to provide misinformation.

    http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm082362.htm

    • Katie Mae Stanley says:

      I’m sorry that you think that I am misinforming people. Most people that come to this site share a common perspective on food. It is not my intent to be misleading.

      Here is a good article on why I am fine with consuming raw eggs from a good source, healthy and safe. I hope that you find it helpful. Eggs raised on small organic farms or that you raised yourself are nothing like raw eggs that you find in most stores. I would never eat a factory farmed egg. There IS a greater risk doing that just like you said.

      http://articles.mercola.com/sites/articles/archive/2005/02/09/raw-eggs.aspx

  3. Hm, mine didn’t whip either, it’s soupy.

    • Katie Mae Stanley says:

      I’m sorry, that’s frustrating. I’ve had soupy mayo in the past. You can make it into salad dressing or use it as a base for another sauce.

  4. mine was a soupy mess also. It never thickened at all. Blended it well over 10 minutes with an immersion blender. So long the mixture and blender were both quite warm. Put it in the fridge overnight and its a separated mess. I read some other recipes and it said to slowly drizzle the oil in. Was that what I was supposed to do? Anyway, 4 free range eggs and 2 cups of expensive olive oil wasted. I’m kinda bummed out 🙁

    • Katie Mae Stanley says:

      I’m so sorry. I used to drizzle it in but found that if I was moving the blender up and down it wasn’t need. It’s not a complete waste, you can stir and spread on a sandwich, use it as a base for other sauces, make it into a salad dressing or even use it in mayo cake. I’m sorry to be so late in responding and hope that you found a way to still use it.

  5. Can i use 1 probiotic cap instead of whey?

  6. Sounds delicious, but I thought it was unsafe to eat raw eggs.

    • Katie Mae Stanley says:

      If you use fresh eggs raised on pasture, your own home raised eggs or organic eggs from the store it’s rarely an issue.

  7. Looks great! I also hated store bought mayonnaise and discovered how yummy it actually is when it’s homemade. Can’t wait to give this recipe a try!

    • Katie Mae Stanley says:

      Thanks! It’s amazing the difference homemade makes! 🙂

      • Mine is a soupy mess… ! I blended until my arm fell off… 4 egg yolks to 2 cups oil, that is a lot of oil ! Never did whip up !

        • Katie Mae Stanley says:

          I’m sorry. That happened to me when I used a regular blender a few times. Have you tried putting it in the fridge? It may not get quite as thick as you would like but it should be thick enough to spread. Thin mayo is also great for making your own salad dressing. I’m surprised that it didn’t whip up for you.

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