Insane 1 minute mayonnaise – who doesn’t have 1 minute?
Once you’ve made homemade 1 minute mayonnaise, trust me, you will never go back to store bought jars again. I just wish I had found a super simple mayonnaise recipe sooner.
Scroll down to watch the quick video, and see the magic happen.
Epic 1 Minute Mayonnaise
NOTE :: Raw eggs are not recommended on those who are pregnant, have low immunity, children and the elderly. To avoid the risk you may be able to purchase pasteurised eggs or you can do this at home. Personally, my children and I have eaten raw eggs for years and never had a problem. We lick the batter from cakes before it is cooked, I eat soft boiled eggs and I like my scrambled eggs slightly undercooked. Raw eggs are found in Hollandaise sauce, mousse and some drinks. It is a risk I am willing to take, but a personal one. The choice whether to use raw eggs or not is completely and utterly up to you.
If you have ever enjoyed the scrape out of cake batter, raw cookie dough or a chocolate mousse at a restaurant, you may have already unknowingly eaten raw egg.
1 Minute Mayonnaise Recipe – Ingredients and Equipment
We eat A LOT of mayonnaise as a family and it’s always been something I have felt uncomfortable with because of the vegetable and seed oils they put into store bought mayonnaise. I have been meaning to develop a fail safe easy and super simple 1 minute mayonnaise recipe for simply ages.
I urge you all to read my Ultimate Guide To Healthy Fats. It will explain what to use, what to avoid, and why.
Thick Easy 1 Minute Mayonnaise
Even the store bought ‘whole egg mayonnaise ‘ contains only a small amount of egg and generally canola oil, soya oil, sunflower oil, rapeseed oil, corn oil or rice bran oil.
You want to keep your vegetable and seed oils to an absolute minimum because vegetable/seed oils contain a high amount of omega 6 which is pro inflammatory, you should also try and increase your omega 3 intake, especially from oily fish, because these are anti inflammatory. Historically our omega 6:3 ratios used to be roughly 1:1, but are now up to 16:1 causing inflammation throughout the body. See the graph at the bottom of this post for omega ratios from dietary fats.
Insane 1 minute mayonnaise recipe. Watch what happens. It will amaze you.Click To Tweet
I have tried so many methods, ratios of oil to egg, lemon or no lemon. This is my perfected 1 minute mayonnaise. I have tried this method again and again and it has worked for me every single time. One readers testified that “even my five thumbed husband can make this successfully every time”.
I also discovered you can’t use extra virgin olive oil because the taste is too strong, so I bought extra mild flavour olive oil. You can also successfully use macadamia oil or avocado oil which also has a neutral flavour but is very expensive.
My top tips to get your 1 minute mayonnaise recipe to work every single time :
- use mild flavour olive oil NOT extra virgin olive oil
- put the whole egg at the bottom of the slim jar, add the oil and seasonings on top before adding the blade whisk
- begin with the blade attachment at the bottom covering the egg yolk
- slowly bring the stick blender to the top as it thickens. You may bring it up and down again to thicken it even further
- ingredients don’t need to be at room temperature
Storage – 1 Minute Mayonnaise
I store homemade 1 minute mayonnaise in the fridge for up to 3 days. If I have left the mayonnaise on the picnic table whilst having a bbq in the warm summer, then I will throw any remaining mayonnaise away at the end of that meal.
If you are using raw unpasteurised eggs, use the freshest eggs, not the ones that are near their expiry date.
Always make the mayonnaise fresh, then put it back in the fridge as soon as you have finished serving. Always store in the fridge and avoid warm temperatures for long periods of time.
1 Minute Mayonnaise Recipe
Follow the video exactly as it is shown to make the 1 minute mayonnaise recipe. Place the blender over the yolk in a tall slim jar. As you turn on the stick blender, bring the blades up slowly and emulsify the egg and the oil together until thick and creamy.
Ingredients
- 1 whole egg
- salt and pepper to taste
- 250 ml light tasting olive oil
Instructions
-
Find a tall slim jar that your blade attachment of your stick/immersion blender fits into.
-
Place the egg in the bottom of the jar. Pour in 1 cup of oil.
-
Add the salt, pepper and any other seasonings on top.
-
Place the blade attachment in the bottom of the jar and start blending until the egg and oil mixture is smooth, thick and pale.
-
Add more or less oil depending on how thick you like your mayonnaise.
Recipe Notes
* This is a versatile basic mayonnaise. See below for all the flavour options.
1 Minute Mayonnaise Flavour Options – add these flavours BEFORE processing.
Place in the jar with the oil and the egg before processing. Always add salt and pepper to your taste –
- Basic mayonnaise – add 1/2 tsp – 1 tbsp lemon juice or vinegar depending on how tart you like your mayonnaise
- Mustard mayonnaise – add 1 tbsp mustard or 1 tsp mustard powder into the jar before processing
- Garlic mayonnaise – add one clove of crushed garlic
- Chilli mayonnaise – 1/2 tsp dried chilli or 1 chopped fresh chilli
- Curry mayonnaise – 1 tbsp curry powder. Perfect for an easy egg salad
1 Minute Mayonnaise Flavour Options – add these flavours AFTER processing.
Stir through gently the basic 1 minute mayonnaise –
- Herbed mayonnaise – finely diced spring onions, parsley, oregano or rosemary
- Blue cheese mayonnaise – add as much as you like. My kids loooovvveee blue cheese, so we sometimes add a bit too much
- Parmesan mayonnaise – 2 tbsp finely grated/shredded parmesan for a Caesar salad dressing
- Chive mayonnaise – 2 tbsp chopped chives
- Pesto mayonnaise – 2 tbsp pesto
- Dill mayonnaise – add 1 tsp lemon juice, 1 tbsp fresh or dried dill. Perfect to accompany fish
- Tarragon mayonnaise – 1 tbsp fresh tarragon chopped finely. Perfect to accompany tarragon chicken
- Ranch mayonnaise – garlic, mustard, lemon juice, diced green olives, chopped chives. Perfect for pretty mush all your summer dishes
- Lime avocado mayonnaise – 1/2 mashed avocado and juice of 1 lime. Perfect to accompany salmon fish cakes
- Tomato mayonnaise – 2 tbsp tomato paste. Perfect for prawn cocktails. Remember those?
Thick Easy 1 Minute Mayonnaise
See where your omega 3, 6 and 9’s are coming from in your dietary fats.
Join my email community
Subscribe to my FREE newsletter service and get instant access to the FREE Low-Carb FAQ & Diet Sheet as a subscriber bonus. You also receive secret discount codes for subscribers only.
You also are agreeing to our Privacy Policy
Jane Chambers says
Hi Libby, please can you help me with a couple of questions.
I’ve made this mayo 3 or 4 times now and it has worked each time and so quick, easy and delicious. I would like to get it thick and spoonable as at the moment it is a creamy but fluid consistency. Please can you help?
Also, a thought following on from a previos comment, can this be added to hot dishes to make the base for a creamy sauce …. so eg courgetti noodles sauce maybe?
Thanks for your help.
Libby www.ditchthecarbs.com says
To ensure it thickens even more, you can use the stick blender for a little longer. If ZI ever want to make a creamy sauce, I simply add cream cheese (full fat) to the pan and deglaze to grab all the amazing juices, or stir through some courgetti. I have never tried to add the mayo, that might just work too!
Glenn says
I get delicious salad dressing every time but not thick mayo. I use avocado oil.
Libby www.ditchthecarbs.com says
Are you pushing the stick blender right to the bottom to cover the egg? Then slowly bringing it back up as it thickens? These 2 steps are critical. Avocado oil dressing must taste amazing nonetheless 🙂
Tiffani says
Thank you so much for posting this recipe. You are absolutely right; this is tonnes better than store-bought! I feel so accomplished ^_^
Libby www.ditchthecarbs.com says
Awesome – another #quickwin 🙂
Jane Chambers says
Oh my, worked first time and how easy was that and it tastes delicious. I did pasturize the egg first which was simple to do and having half a lemon over from lunch today, i added that to the egg and oil mix. Took on board the comments about using the high/fast setting on my immersion blender and hey presto. Such a great recipe. Thank you.
Valerie Miller says
Mine ended up as egg soup. I used my regular evoo, and it was not a good choice. I used my Kitchenaid immersion blender and ended up using 3 eggs. Your recipe states at the end to use more or less oil depending on the consistency you prefer, but doesn’t say which will give you the effect you want. I figured it out, but stood there confused for a few minutes, lol. What did I do wrong?
Libby www.ditchthecarbs.com says
What a shame. I really emphasise in the post to never use extra virgin olive oil, it is way too bitter for mayonnaise. I use the light flavoured version. It turns out creamy and yum. Did you place the stick blender in a tall jar over the egg yolk as shown? That is an absolute must. The choice of oil you use, is more for the flavour, not the thickness. You may add more oil at the end if it turns out too thick. Mine sometimes turns out like butter, I could almost spread it. I’m sure you will have more success next time.
anon says
Try putting the ingredients in a bowl and then putting that bowl inside a large bowl that has hot water in it. This is the only way I’ve been able to make mayo and it works everytime it is done this way. The only thing to watch out for is that the water level is low enough that it doesn’t get into the mayo. 🙂
Deb C says
WHY does all the oil I have taste rancid ?? Maybe I need more seasoning ??
Libby www.ditchthecarbs.com says
I would check the expiry date and where you store it. Oil should taste wonderful and fresh. Heat and sunlight can both make the oils go rancid, oxidised and horrid tasting. Do not store neat the oven or another heat source. Store I a cool dark place such as a pantry.
karen says
Just a heads up: I tried this, using the low setting on my blender, and it was disgusting, just basically opaque oil. I decided I’d use it anyway as oil is expensive, and added a little more salt. This time I used the high setting on the blender, and, MAGIC! It fluffed right up and was the perfect consistency. Delicious, thank you.
Libby www.ditchthecarbs.com says
Awesome tip!!!!! Thank-you Karen.
Cheryl Hunt says
I do not have an immersion blender. I have Vitamiz and ninja attachments. Will those work instead?
Astrid says
Hm, mine was watery, too. I took a fresh egg and added the liquid, then repeated with a third egg. That finally did the trick. Weird right? I used mct oil though, since it was the only neutral tasting oil I had in the house.
Still glad I found this recipe, it’s amazingly easy 👍
Now I just have to eat mayo three times a day for the next three days so it won’t spoil…
Mary wood says
I zlaays use macadamia oil … first tried it with evoo but it was too strong … maca oil is a very mild flavoured oil.
Mary wood says
Sorry that should be “always”
Angela says
I dont know what happened. I made this before and it worked perfectly, I also kept it in the fridge for a couple of months and I found the flavour became more mild. The olive oil had a very strong taste.
I decided to make it again and put the egg in with some of the oil on top at first it immediately became like mayonnaise but as I dumped the rest of the oil in – it just became liquified.
I tried washing everything and drying and starting again with a fresh egg but that is just liquified too, just cant understand it . Ive used 3 orgainic eggs so far and scared to try again. 🙁
Libby www.ditchthecarbs.com says
Did you use a tall slender jar as shown in the video? There is no need to “dump the rest of the oil in”. You place the egg in the tall jar, pour the oil and any seasoning. Place the head of the stick blender over the egg yolk. Turn the stick blender on and lift slowly so the egg and the oil emulsify gently. P.S. I keep my mayonnaise for up to 3 days in the fridge, keeping it in the fridge for a couple of months is not recommended. And if the olive oil had a strong taste, I wonder if you used the extra virgin olive oil, rather than the lighter tasting olive oil as shown?
I’m sure you’ll have better success next time if you do it exactly as shown. No one likes wasted eggs 🙁
karen says
Use the high setting on your blender. Mine was liquidy and unappealing too. I decided to add more salt and used the high setting this time and it immediately fluffed up.
Renee says
Thank you! I am new to low carb/keto diet which is very different for me…plus I can’t eat dairy 😣. So, finding a simple, easy way to make a thick, creamy base I can use for so many things is amazing…fast and easy clean up,too!
Marjolein says
Hi, why are raw eggs not recommend for children? I understand the pregnant and low immunity but children? How is that different than an adult or even teen. Thanks, look forward to making this and will check out the pasteurised eggs. Where can I buy them in New Zealand? We are in Wellington. Thanks Libby. 😊
Libby www.ditchthecarbs.com says
I allow my children to eat raw eggs all the time. They eat raw cookie dough, raw cake batter and yes, mayonnaise. This is the only pasteurised egg product I can find in NZ. They are more widely available in the US.
Marjolein says
Thanks. Where are you based, I assumed the USA, but I could be wrong. You have so many wonderful recipes, going to try the cream cheese sushi next week
Libby www.ditchthecarbs.com says
I am in little New Zealand. Far far away but the majority of my readers are from the US. I am so happy that you are enjoying my recipes and this new way of life 🙂
Di Poynter says
I too am from in “little New Zealand” watch this site EVERY day & LOVE IT 😀
Libby www.ditchthecarbs.com says
Yay, welcome to all my kiwi buddies here 🙂 🥝
Marjolein says
Looks yum, I so need to try making this. currently use Sabato egg mayonnaise at $12 for a small jar. It’s made with olive oil. Hopefully I can successfully make this and save heaps of money. I love mayonnaise but don’t buy supermarket Mayo any more.
Leslie says
This looks great! I think I will try using avocado oil. I’m very excited to try this!
AMALIA FAMELIARI says
made this yesterday and holy molly it tastes like heaven. i used extra virgin olive oil (my brother in law grows olive trees and they make their own oil) coz that’s the only one i had (and use) so the oil had a strong taste (i even used half the amount you mentioned) but overall it’s excellent. i ain’t buying mayo anymore.
i also used eggs from my mom’s chickens, it can’t get better(or more organic) than that.
thank you for this recipe!
Libby www.ditchthecarbs.com says
I am so so jealous of you having your own olive grove and chickens at the ready. I can only imagine how amazing they must both taste. And yeah, once you taste real homemade mayo, there is no turning back. Welcome to the “other side” 😉
Julianne Williams says
Hi Libby, I tried this recipe and it didn’t thicken and it was yellow. I feel I wasted a cup of olive oil and an egg. I didn’t raise the immersion blender, and thought it should have worked as in the video…. but no such luck.
Libby www.ditchthecarbs.com says
You must raise the immersion blender, that’s how it works, each and every time. Also in my notes above, if you ever have a failure, start again with one egg, then pour the failed mayo slowly into the egg AS you are blending it with the stick blender. There is always a way to save precious ingredients.
Mara C. says
Thank you for this! You just saved my first failed batch! Thanks for all you do. 😊
Libby www.ditchthecarbs.com says
🙂 My pleasure 🙂
Esther says
I’m definitely going to try this (with some suggested additions). I’ve tried other mayo’s and have yet to find one that meets the taste of the store bought. I hated using a blender and dropping a few drops at a time! My concern though is the “light” olive oil. From what I’ve read about olive oils is that the light ones including the brand in your picture is not pure oil and has been lightened with some of the “undesirable” oils and I would like to get away from those. In that case, why bother trying to make it! 🙁 🙁 bummer…..
Libby www.ditchthecarbs.com says
I agree, all olive oils (especially the ‘lite tasting’ ones) need to be checked for authenticity. I wish I could have an up to date list for you to add here with all the varieties available and their “consumer guide” test results, wouldn’t that be useful? I can only be guided by the labels and only buy those which state 100% olive oil.
Carol says
What is the way to fix this (the eggs) for someone who is immune deficient? My husband had a transplant so we have no choices on the eggs not being raw. Can you use egg-beaters? I am not a ver good cook and need to ask this question.
Libby www.ditchthecarbs.com says
This is a great article on using pasteurised eggs. You can either buy eggs that have already been pasteurised or you can do it yourself. I have never used egg-beaters as we can’t buy it here, can anyone else comment if they have used it successfully?
Jesse Reichart says
This method works like a charm! Fastest mayo I’ve ever made, thank you, Libby. 🙂 I did use evoo, because it was all I had, and you are correct about it tasting too strong. I figure it can be used over some steamed veggies or something else, but the next time I will definitely use an extra light oil.
Dawn says
I don’t have a hand blender. Could I use my mixer for a bigger batch?
Libby www.ditchthecarbs.com says
This technique ONLY works with a stick blender. If you were to use a regular blender, you have to go back to the old way of drizzling the oil drop by drop into the blender chute onto the egg so it emulsifies incredibly slowly.
Cheryl Hunt says
Oh sorry just saw this comment. Thank you. Cheryl
Maryann says
How long can this stay in the fridge?
Donna says
I just tried to make this and although I blended it for what I thought was an appropriate amount of time, it is not thick at all. Can you tell me how long I need to blend before it becomes thick? I have blended for a few minutes and it’s still the consistency of a beverage.
Libby www.ditchthecarbs.com says
It should thicken almost immediately. Did you have a slim jar that just fitted the blade attachment? Did you place the stick blender over the egg as in the video? Did you bring up the stick blender slowly? Once you have done it successfully, it will seem second nature for it to work. If it ever fails to thicken, pour out the un-thickened mayo into a jug, pop a new egg back in the jar, then put the stick blender back on to pot the new egg and pour the failed runny mayo on top of the egg and blender slowly. Voila. Eggs and oil saved from the bin.
Debi Williams says
God, you have the patience of a saint, Libby!
Libby www.ditchthecarbs.com says
Ha ha, I have 3 children and a husband – I should work for the United Nations Peace Keeping – they need more mothers in there for conflict avoidance missions 😉
Joelle says
I love this and have made my own mayonthis ways forever. How many servings do you get from your recipe? TIA!!
Libby www.ditchthecarbs.com says
The recipe makes about 300ml, I can’t give a serving size as some will use teaspoons, my family uses tablespoons (or more).
mrsgmh says
Thank you for a brilliant recipe. I added a dash of white pepper, one level teaspoon of salt and one tablespoon of vinegar and it came out perfect. For any of your readers in the UK, I used Waitrose Essential light in colour olive oil and Sarsons distilled malt vinegar (the clear one – not the brown one you put on fish and chips!). This is the first time I’ve made mayonnaise that tasted better than Hellmann’s!
Libby www.ditchthecarbs.com says
Thanks for the tip on which oil to use for my UK readers. And what a compliment to know your mayonnaise tasted exactly (or even better) than Hellmann’s. I’m adding white pepper and vinegar next time 🙂
Sharon says
Thank you for saving me… I have just started my LCHF life style and seeing all the hidden extras in the store bought mayo and many failed attempts at the mayo’s with just the yolks I finally found one that even I can actually make haha. Thank you
Peter Piper says
Best Mayo recipe ever! And the background music gets me going!
Jan says
Can’t wait to try this! What could I add to make it taste like ranch dressing?
Libby www.ditchthecarbs.com says
You could add sour cream, chives, pepper, parsley, dill, garlic and onion. That would be incredible.
Petra says
Great recipe Libby! I was a bit nervous to try, but thought what’s the worst that can happen! Worked perfect, couldn’t believe it! I’m so excited to experiment with flavours. Thanks again for another great recipe.
Libby www.ditchthecarbs.com says
YAY. I try my best to teach everyone how super simple and healthy this is. SO many just cannot get past the fact it has raw eggs. Try it once, and you never go back to store bought. Add blue cheese at the end too, oh my word!
Joy says
Looks amazing ! I dont eat eggs…😝 Wish i could manage this one . …..
Love this lifestyle ..eggs a problem for me 😝😰
Helen Goldsmith says
Hi Libby, I’m excited to try this. I’m in England so not sure how many millilitres are equivalent to a cup – could you give me a rough idea please?
Libby www.ditchthecarbs.com says
240ml – 250ml is one cup. I only measure the oil for the video and the recipe, but in reality, I just throw it in and it still works. It doesn’t have to be too accurate.
Helen Goldsmith says
Thank you! I can’t believe how simple this looks. I am new to LCHF and can’t wait to try a whole stack of your recipes; thank you for making it so simple and appetising!
Libby www.ditchthecarbs.com says
Aw, thank you.
djnikkik says
I think this might be the easiest recipe I have ever made. Took less than two minutes start to finish and my mayo emulsified and thickened instantly. A few extra ingredients thrown in and mixed through and I had my own homemade tartare sauce, which I eat more often than mayo. I went with the Moro brand of light olive oil (there were few to choose from and no Lupi) and even though the taste came through slightly, you could barely taste the olive oil. I happen to love olive oil anyway. Next time I’m going to try macadamia or avocado oil to keep it even more natural. The brand of mayo I buy from the shops not only is made with seed oils but contains high fructose corn syrup, which always really bothered me. Great to have an easy, natural alternative 🙂
djnikkik says
Was so pleased with how well this recipe went that I decided I’m making my own mayo from now on, went to make a second batch today using the exact same ingredients, exact same method, hand blender, even the container I used was the same and it ended up like liquid. Almost as thin as water, even though I tried adding more oil. No idea what happened but I wasn’t about to waste all that lovely, expensive oil and I had no use for my broken mayo as salad dressing, so after some internet research, this is the method I used to salvage the mayo. For anyone who has their mayo fail on them, this worked brilliantly.
Whip your broken mayo well (I use a hand blender), then add 2 teaspoons of boiling water and whip well again. Apparently in some cases this is enough to make the mayo come together, but that didn’t happen for me so I had to use the next step. Get a fresh container to make your mayo in and add an egg yolk, only the yolk this time. Start blending with your hand blender and drip your broken mayo into the new container a tiny bit at a time, whipping well after each addition. After a bit the mayo will start to thicken, keep adding, you can add a bit faster now. It should continue to thicken and as it does you can keep adding faster and faster until you’ve added all your broken mayo. It takes a lot longer and is not as simple a job but is a great back up to salvage your mayo. I also noted that there was less of the olive oil taste than the last time when I made this recipe but it still tasted good.
C says
Followed the directions to the letter and it did not emulsify at all. Just liquid. The only possible difference is that I used pasteurized eggs. But they looked completely like raw eggs, no whitening of the white at all.
Angela French says
I have no idea what I did? I used olive oil extra virgin, but mine would not thicken? Stayed runny? Tried it with a stick blender and a nutri bullet?
Libby www.ditchthecarbs.com says
Did you add enough oil? It sounds weird, but the more you add the thicker it becomes. Did you immerse the stick blender onto the egg yolk as shown? Did you use mild olive oil? Let’s see if we can figure out what went wrong. I use this recipe probably 3 x week and it never ever fails. What a shame. At least you can call it salad dressing so you don’t waste it.
Christina says
Does it need to be a stick blender? I got rid of mine a couple years ago.
Libby www.ditchthecarbs.com says
Others have made this successfully with a bullet type blender or you can use a traditional food processor but you have to pour the oil in very slowly so it emulsifies completely.
Angela French says
I tried this again with a different brand of olive oil and it turned out great this time!
Derek Drake says
From your graph above.
Can you suggest a good oil for general cooking, I currently use vegetable oil and I want to change.
Olive oil does not have a high enough cooking temperature for general use. Thanks.
CP says
There are different kinds of olive oil. Light olive oil can be cooked at higher temps. Coconut oil is good too. Olive oil and coconut oil are the only plant oils I have in my kitchen, along with butter and the occasional bacon fat when I make bacon.
Coleen Douglass says
Coconut oil works really well
Marjolein says
We use coconut oil or butter. Olive oil I add to cooking near the end. We add a lot. Usually use Lupi organic. ( in New Zealand)
Andrea Nagy says
I don’t have a stick blender but have been thinking of getting one. What do you recommend and are there other recipes I could use it with?
Libby www.ditchthecarbs.com says
I wouldn’t be without my stick blender, take a look at this page with all my gadgets and items in my pantry. I use it for cheesecakes, mayonnaise, making almond meal from almonds when I run out, smoothies, cakes ….
Angela Taylor says
Love this. I just started using mayo when I started my keto journey in January. This recipe is easy and turned out perfectly! Thank you for sharing!
Rosemary Steers says
I haven’t made this due to my concern about eating raw eggs. Does that not concern you?
Libby www.ditchthecarbs.com says
Nope! My children and I have been eating this for years, the French have eaten raw eggs forever and I’m sure everyone has licked the cake batter from the bowl before. If you have concerns you can buy pasteurised eggs now.
Terri says
I make mayo with everything in the jar including the oil with the stick blender. Works perfectly
adamincanberra says
I think when you say “whole egg” you mean “egg yolk”. I tried it three times and it wouldn’t thicken, until I drained off the egg-white first, and then it did thicken.
Libby www.ditchthecarbs.com says
No I really do mean a “whole egg” – the yolk and the white. If it doesn’t thicken, you may not have added enough oil. Strange as it may seem, the more oil you add, the thicker it becomes. I actually have to add a few drops of water sometimes if I overdo it.
Mickie Gibbs says
I finally got a mayo to emulsify!!! One question though – my Cuisinart stick blender (and consequently, the jar) got very HOT in the process. Is that OK?
Libby www.ditchthecarbs.com says
My stick blender motor gets hot but not the mayonnaise really. It should only take less than a minute to blend so not enough time to heat up.
Mickie Gibbs says
I guess it took me about 5 minutes; and that was only 1/2 cup of oil. I was scared to take any longer to do the whole cup. I guess I could add the oil more quickly? Thanks for the reply!
Libby www.ditchthecarbs.com says
Yes add the oil quicker. I slowly pour it in with one hand whilst using the stick blender with the other. All done in a minute, maybe less.
Suz says
This recipe was my first attempt ever at making homemade mayonnaise and I’m happy to say was a complete success. Next time I’ll need to use a milder flavoured oil but I’m still happy with how it turned out. It’s nice to know what exactly is going into your mayonnaise
Libby www.ditchthecarbs.com says
Suz that is brilliant. Once you make your own (and you can see it is mega easy) you’ll never go back 🙂
puresilverstyle says
Thanks for the chart! I make a similar mayo, using the same ingredients, but different mixing method:
Put the oil in the container, and add the egg. Wait until the egg sinks then add your lemon and seasoning if using. It will still make the same creamy texture. Very good stuff!
Rose says
Any idea what the cholesterol count is in the mayo
Libby www.ditchthecarbs.com says
I don’t count cholesterol, have a read of this page The Cholesterol Myth and see how important cholesterol is for our health. Eat plenty of healthy fats and low carb and that is a better predictor for heart health than cholesterol.
Kat says
Libby, which brand of olive oil are you using? I have tried making this with olive oil and macadamia nut oil and found both very strong and didn’t like them. We use a truck load of aioli in our house so this is something that I am keen to master. Maybe I just need to add the stevia as the current brand we use is probably quite sweet.
Libby www.ditchthecarbs.com says
Hi Kat, I use the Lupi Extra Light brand (referring to the taste not the fat content). It is the only one I have found to be mild enough to make a neutral mayonnaise. I’m always on the lookout for better ones as I understand the light flavour olive oils are more processed than I would like. You can also add salt, garlic or mustard to mask the taste of the stronger olive oils.
Di says
What about avocado oil (although it’s very expensive) . I’ve shied away from mild olive oils because I understood they weren’t cold pressed and therefore probably no better for you than, say, rice bran (which is what I’ve used for years until reading that it wasn’t so healthy. I’ve certainly had no problems with stability and it’s kept at least a week in the fridge. I use a stick blender in an Easi-yo yoghurt jar, and have the convenience of the screen on lid for storage. They’re quite cheap to buy in the supermarket section that sells yoghurt mix.
Libby www.ditchthecarbs.com says
Avocado oils would be amazing, I generally reserve mine for drizzling on salads as you rightly say, are expensive.
CP says
Avocado oil contains more omega 6 fat compared to olive oil. (13g per 100g oil and 10g, respectively) Since the point for me to make my own mayo is to minimize the omega 6 fat, I prefer olive oil. The reason paleos like macadamia nut oil is that it has very little omega 6 fat, only 2g per 100g oil. Another alternative would be a high-oleic oil, like HO sunflower oil. It has 4g omega 6 per 100g oil. See http://paleozonenutrition.com/wp-content/uploads/2011/06/omega-3-and-6-in-fats-oils-nuts-seeds-meat-and-seafood-2.pdf
Hélène says
you can add whey to the mayo, leave on counter to culture and then it ll keep week n weeks in the fridge.
i use 1 egg n 1 yolk i add mustard to help emulsify it also. i prefer vinegar also.
Buy A Stick Blender if only just for this. it is incredibly worth it. the savings in jarred mayo, esp healthfood mayo, is significant. blenders and processors dont work n are a huge effort to clean out. i use a wide mouthed mason jar and just pop lid on once im dun stickblending it.
think of all the flavorings you can easily add…minced garlic, parsley, ginger, horseradish … endless variations.
ive seen bacon fat mayo on the internet. i never can get 1c of grease to make it tho. prob good thing cuz i’d just eat it by the spoonful HA
Libby www.ditchthecarbs.com says
Thanks Helene for all those fabulous tips. Yes it’s worth buying a stick blender for mayo alone, although I use it almost daily for other recipes such as keto brownies. Bacon fat mayo, now that sounds incredible 🙂
Kelly says
Very timely for me as I have a truckload of whey left over from making ricotta. How much would you add to this recipe? Thanks for the tip!
Hélène says
for 1 cup of oil, I’d add 2T whey and leave on counter 8 hrs to ferment.
Lynn Perrizo says
You let it sit after you’ve made it, correct?
Pauline says
So we don’t need to be worried about the egg being uncooked…?
Libby www.ditchthecarbs.com says
I have eaten raw eggs for years and never had a problem. If you are concerned, choose eggs which are pasteurised.
Lynn Perrizo says
Or find someone who raises chickens and sells eggs. Check out how they raise them, what they feed them. Know who grows your food as much as you can!
teagan says
HI! , how long does this stay fresh for once made up? thanks
Dee smith says
CAn walnut oil be used for the Mayo?
Libby www.ditchthecarbs.com says
I’m not sure. Does it have a strong walnut flavour? Give it a go and let us know.
Dai Jiawen says
from my experience, doesn’t taste good. Macadamia oil is the best!
Dai Jiawen says
Unless you use roasted walnut oil which is flavourful and taste great with sherry vinegar. But then it’s not raw any more if it concerns you.
CP says
Walnut oil has more omega 6 fats than soybean oil does, so if you are making your own to avoid omega 6, walnut oil would defeat the purpose.
Marlene says
I don’t have a stick blender. Can I use a food processor?
Libby www.ditchthecarbs.com says
Only if it can process small quantities. Mine is too big and would just flick the mayonnaise to the outside of the processor bowl so wouldn’t incorporate the oil as you drizzle it in.
Di says
I have been making a variation of this for years – using another non-seed oil (rice-bran) as I find even the lightest olive oils add a flavour I don’t particularly want in most of my dishes using mayo). I don’t see it listed in your table and wonder about its properties vis-a-vis the other oils you’ve listed.
Libby www.ditchthecarbs.com says
Hi Di, I wouldn’t use rice bran oil as it is high in omega 6 and is unstable and liable to oxidation like the seed oils. Here is a great article covering the oils to avoid. Maybe hunt down a really mild olive oil, the one I use you can barely taste it (I know what you mean about the strong flavour) or maybe add some mustard or garlic to flavour it.
Bron says
I notice on the picture it says whole egg but the recipe only uses the yolk, can I use the whole egg?
Libby www.ditchthecarbs.com says
Yes you can. I’m about to amend the ingredients because I began with this recipe and have fine tuned it to just use 1 whole egg to make it super duper simple.
Graham Becker says
Best mayo recipe, so easy. I substitute with I tbs pf apple cider vinegar, added some mustard and it was so AMAZING and EASY and YUMMY! Thanks
Ann Macfarlane says
Surely there is a mistake in the amount of salt required? I put in 1 tsp and had to chuck the whole thing out – shouldn’t it be 1 pinch?
Libby www.ditchthecarbs.com says
Hi Ann, that is the amount I used and it was fine but sadly it didn’t taste right for you so I have amended it to a large pinch of salt ‘to taste’. Thanks for the feedback 🙂
Lenora Hammond says
If you grate a hard cheese into the mayo….such as parmesan or something similar….you end up with Ceasar Dressing 🙂
Melanie says
Could coconut oil be used instead of olive?
Libby www.ditchthecarbs.com says
Probably not. Because it has to be kept in the fridge the coconut oil would harden.
marcigal says
I have used oil blends which included coconut oil which helped it ‘set up’ (yeah, sometimes it didn’t emulsify!) but MCT might work, eh? I have tried at least 10 different homemade mayo recipes and my two favorites were with bacon fat and with butter! Still, I just don’t LIKE the FLAVOR of homemade mayo. I know it’s healthier and EZ and I WANT to make it, use it and LIKE it. I hate using mayo with soybean oil from the store. UGH.
Libby www.ditchthecarbs.com says
I totally agree about hating mayo made with soy bean oil, canola oil or simply generic ‘vegetable oil’. I personally LOVE the flavour of homemade mayo and I think the difference may be in your taste for the vinegar they sometimes add to store bought? Next time you have the store bought, see if you can really figure out exactly what taste is in there that you love and try to replicate it. Mustard? Garlic? Vinegar? Sweetness? I keep on meaning to create a video of making homemade mayo as it is so easy, one day 🙂 I like your idea of MCT (and the bacon fat 😉 )
Catherine says
Thanks for this. Any idea how long it will keep in the fridge?
Libby www.ditchthecarbs.com says
Up to a week.