Quick and Easy Traditional Homemade Mayonnaise
Make creamy, healthy traditional homemade mayonnaise in 1 minute with an immersion blender and avocado oil—quick, easy, and delicious!
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How do you make traditional mayonnaise?
You may be surprised by how quick and easy it is to make traditional homemade mayonnaise from scratch. For one cup of mayonnaise you will need:
- 1 Egg
- 1 Teaspoon of vinegar or Lemon Juice
- 1 pinch of Salt
- 1 cup of Avocado Oil
- Immersion Blender
- A wide mouth jar or 2 cup measuring cup to blend.
Combine all your ingredients into your jar or measuring cup and immersion blend on high for 30 seconds to a minute until all the oil is fully incorporated. The egg and oil will quickly emulsify to create the white creamy traditional mayonnaise we all have grown to love, it’s that easy.
What is the best oil for homemade mayonnaise?
With its light flavor profile and low PUFA health benefits avocado oil is the best oil to use for homemade mayonnaise. Personally I have tried both olive oil and avocado oil. We avoid seed oils in this house so oils such as grapeseed, canola, vegetable or safflower are never an option. Olive oil will create a mayonnaise but the flavor will be exactly like the flavor of your olive oil. (Imagine an olive oil tuna sandwich…yuck) If you opt to use olive oil than go for a light tasting olive oil as these have the most mild flavor profile. Know this, extra light tasting olive oil has been refined at a high heat which yields a product that has already began to go rancid.
Is Homemade Mayonnaise Safe?
Homemade mayonnaise is safe to eat. Despite what many modern search results will tell you, mayonnaise made in a clean environment with trusted fresh ingredients is quite safe to consume. Salmonella, from dirty unwashed eggs or old washed contaminated eggs, is the main food safety concern. By adding in an acid such as vinegar or lemon juice you are lowering the pH environment and the salmonella bacteria can no longer survive. However, if consuming raw eggs is a concern for you, then trust your own judgment. My family is comfortable using raw eggs since we know the environment from which they are sourced.
How long will homemade mayonnaise last in the Fridge?
This traditional mayonnaise will last for one to two weeks. By safety standards food with raw eggs should be consumed within one week and stored airtight in the refrigerator. Because traditional homemade mayonnaise is so quick and easy to make, when in doubt throw it out! I never keep homemade mayo for longer than one week and to be honest, it is usually fully enjoyed by that time anyways.
How to use traditional homemade mayonnaise?
Traditional mayonnaise can be used in a variety of recipes. It is after all one of the most commonly used condiments.
In our home this quick and easy homemade mayonnaise recipe is used for:
- Spreading on Sourdough Bread for Sandwiches.
- Aioli and dipping sauces
- Deviled Egg fillings
- Potato Salad
- Added to recipes such as Jalapeno Popper Dip and Artichoke Dip
Pin and Save for your next sandwich day!
Quick and Easy Traditional Homemade Mayonnaise
Ingredients
- 1 Egg
- 1 Teaspoon Vinegar or Lemon Juice
- 1/4 Teaspoon Salt
- 1 Cup Avocado Oil
Instructions
- 1. Combine egg, vinegar and salt into a wide mouth jar or measuring cup.
- 2. Begin to immersion blend on high and slowly pour in avocado oil to emulsify.
- 3. Egg and oil will emulsify to create the white creamy traditional mayonnaise we all have grown to love.
- 4. Continue blending until all the oil is completly incorporated.
- 5. Store airtight in refrigerator for up to one week.
Notes
What if my mayonnaise is too thin?
No worries, if you’ve finished blending in all your oil but the mayonnaise is not quite the thickness you love, blend in a more oil a little at a time until you reach your desired consistency.
What if my mayonnaise doesn’t emulsify?
This happens occasionally. You can either try re-blending the ingredients by slowly pouring them into a new jar or measuring cup to re-incorporate them, or you can add in another egg and slowly pour your original product over the new egg emulsion.
Both of these tricks have worked for me in the past.
