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1 Minute Mayonnaise Recipe

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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.

Insane 1 minute mayonnaise recipe. Watch what happens. It will amaze you. | ditchthecarbs.com

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.

Insane 1 minute mayonnaise recipe. Watch what happens. It will amaze you. | ditchthecarbs.com

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.

WOW! You have to watch this video how to make super simple mayonnaise! Who knew it was this easy? I can see why this has gone viral. | ditchthecarbs.com
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3.69 from 144 votes

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.
Prep Time1 min
Total Time1 min
Course: Sauces
Diet: Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: 1 minute mayonnaise
Servings: 6
Total Carbs: 0.1g

Ingredients

Metric - Cups/Ounces

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.
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Notes

* This is a versatile basic mayonnaise. See below for all the flavour options. 
Nutrition Facts
1 Minute Mayonnaise Recipe
Amount Per Serving (15 g)
Calories 133 Calories from Fat 131
% Daily Value*
Total Fat 14.5g 22%
Total Carbohydrates 0.1g 0%
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.
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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 –

  1. Basic mayonnaise – add 1/2 tsp – 1 tbsp lemon juice or vinegar depending on how tart you like your mayonnaise
  2. Mustard mayonnaise  – add 1 tbsp mustard or 1 tsp mustard powder into the jar before processing
  3. Garlic mayonnaise – add one clove of crushed garlic
  4. Chilli mayonnaise – 1/2 tsp dried chilli or 1 chopped fresh chilli
  5. 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 –

  1. Herbed mayonnaise – finely diced spring onions, parsley, oregano or rosemary
  2. Blue cheese mayonnaise – add as much as you like. My kids loooovvveee blue cheese, so we sometimes add a bit too much
  3. Parmesan mayonnaise – 2 tbsp finely grated/shredded parmesan for a Caesar salad dressing
  4. Chive mayonnaise – 2 tbsp chopped chives
  5. Pesto mayonnaise – 2 tbsp pesto
  6. Dill mayonnaise – add 1 tsp lemon juice, 1 tbsp fresh or dried dill. Perfect to accompany fish
  7. Tarragon mayonnaise – 1 tbsp fresh tarragon chopped finely. Perfect to accompany tarragon chicken 
  8. Ranch mayonnaise – garlic, mustard, lemon juice, diced green olives, chopped chives. Perfect for pretty mush all your summer dishes
  9. Lime avocado mayonnaise – 1/2 mashed avocado and juice of 1 lime. Perfect to accompany salmon fish cakes
  10. Tomato mayonnaise – 2 tbsp tomato paste. Perfect for prawn cocktails. Remember those?

 

Insane 1 minute mayonnaise recipe. Watch what happens. It will amaze you. | ditchthecarbs.com

Thick Easy 1 Minute Mayonnaise

See where your omega 3, 6 and 9’s are coming from in your dietary fats.

Omega Ratios From Dietary Fat | ditchthecarbs.com

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Comments

  2. Did everything exactly as described and it stays a liquid. Not thickening at all. I was worried I’d overheat my stick blender so tried again after a cpl minutes but it’s not working. Used mild olive oil with a bit of lemon juice and salt for seasoning and placed the blade over the egg as stated. Any ideas why it’s not thickening? Dunno if it can be salvaged or I’ll have to chuck it. 🙁

    Reply

    • Did you place the stick blender right at the bottom of the jar over the yolk? Was the jar a tall skinny jar (it won’t work otherwise)? Did you raise the stick blender slowly as it emulsified? Remember my top tip in the recipe, if it ever fails, pour the failed mayo into a jug, place another egg into the tall skinny jar (no need to wash the jar first), place the stick blender over the new egg then as you turn on the stick blender again, slowly drizzle in the failed mayo – works every time. Never throw failed mayo away, it can always be rescued 🙂

      Reply

    • Can you use a nutri bullet blender or do it by hand? I don’t have a stick blender, just tried in nutri bullet but stays liquid?

      Reply


  3. I’ve been putting off trying this recipe even though I have made several others on your site and 99% were amazing (the 1% was mostly user error I think). I had a dinner party last night and wanted to make cole slaw so I bit the bullet and tried it with Avocado oil. It turned out perfectly!! In hindsight, not sure why I waited so long. The avocado oil gave it a very mild taste which worked well in the cole slaw. Unfortunately I didn’t have enough for my deviled eggs so I had to use store bought but it will probably be the last jar of mayo I ever buy. I don’t use mayo a lot so I will plan my days I may make egg salad, tuna salad, deviled eggs etc together so not to waste the yummy mayo. Thanks for another easy (follow the video and start w the stick blender all the way at the bottom) and yummy recipe.

    Reply

  4. Scrolled the ENTIRE page from top to bottom. No video.I did not miss it. Wife double checked me. Oh well,..I will just look at the recipe.

    Reply

      • Thank you for your suggestion of incognito mode, I wasn’t able to see on any browser until then, I am guessing now that its because I have adblockers installed but in incognito I could see the video

        Reply

  7. Thanks for adding the variations as well Libby. It’ what makes the difference for a recipe like this – and inspires new ones too based on ones own personal experience too! Keep up the life changing work 😉

    Reply

  9. Hi, does this definitely work with avocado oil? Tried it and we get a runny green eggy soup… not yum. Did everything exactly as it was in the video

    Reply

    • I just made it with avocado oil and it definitely works! You just have to make sure you have the blender all the way at the bottom when you start, otherwise, you’ll get a fluidy mess like my first attempt lol

      Reply

      • Yes, I just made it five minutes ago with avocado oil and it worked perfectly! it only took about 15 seconds of blending with the stick, honestly.

        Reply

  10. Pinning for later..love all the variations. Sounds easy (which I really like LOL), and delicious. I’ve looked up & down this page 100x though, and can’t find the video. Watched another video on YouTube just to get the technique which I’ll use for this/these recipes! Thanks for sharing!!

    Reply

  11. 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.

    Reply

    • 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!

      Reply

  12. Thank you so much for posting this recipe. You are absolutely right; this is tonnes better than store-bought! I feel so accomplished ^_^

    Reply

  13. 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.

    Reply

  14. 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?

    Reply

    • 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.

      Reply

    • 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. 🙂

      Reply

    • 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.

      Reply

  16. 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.

    Reply

    • Hi Cheryl, I make mine in a Nutri-Ninja and it works perfectly! I’m sure a Nutri-Bullet would work fine too! I don’t know how powerful a Vitamix is but I’d definitely give it a try! Hope it works! ☺️

      Reply

    • Hi Cheryl, I make mine in a Nutri-Ninja and it works beautifully! I’m sure a Nutri-Bullet would work too! I don’t know how powerful a Vitamix is but I’d say it would also do the job fine! Good luck! ☺️

      Reply

  18. 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…

    Reply

  19. I zlaays use macadamia oil … first tried it with evoo but it was too strong … maca oil is a very mild flavoured oil.

    Reply

  20. 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. 🙁

    Reply

    • 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 🙁

      Reply

    • 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.

      Reply

  21. 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!

    Reply

  22. 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. 😊

    Reply

  23. 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.

    Reply

  25. 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!

    Reply

    • 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” 😉

      Reply

      • 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.

        Reply

  26. 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…..

    Reply

    • 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.

      Reply

      • 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.

        Reply

    • Hi, I just made this and it worked perfectly! However, I over salted it. It is perfectly eatable, but I’m wondering if you have any suggestions about how to help the over salty flavour. I also put in a bit of vinegar and some dijon mustard. Thank you soooo much for this. I’ve been buying very expensive sugar free mayo. Rachel, from Edinburgh, Scotland

      Reply

      • There’s not much you can do for an over-salted mayonnaise other than dilute the mayo with your choice of olive oil, avocado oil etc to dilute the salt. However, this would make the mayonnaise thin, more akin to a salad dressing.

        Reply

  27. 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.

    Reply

  30. 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.

    Reply

    • 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.

      Reply

  32. 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!

    Reply

      • I’m coming from 60+ years of eating Hellmann’s mayo. Libby, I love this recipe and will never go back to my first love (Hellmann’s), but I do miss that “bright” taste. I can’t put my finger on whot would add to this basic recipe to bring it up to that level, but if anyone has a suggestion, I’m open to it. In the meanwhile, I’ll consider/experiment with some of your flavor suggestions. Many, MANY thanks, Libby!

        Reply

  33. 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

    Reply

  36. 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.

    Reply

      • Looks amazing ! I dont eat eggs…😝 Wish i could manage this one . …..
        Love this lifestyle ..eggs a problem for me 😝😰

        Reply

  37. 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?

    Reply

  38. 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 🙂

    Reply

    • 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.

      Reply

  39. 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.

    Reply

  40. 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?

    Reply

    • 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.

      Reply

  41. 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.

    Reply

    • 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.

      Reply

    • 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)

      Reply

  42. 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?

    Reply

  43. 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!

    Reply

  45. 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.

    Reply

    • 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.

      Reply

  46. 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?

    Reply

  47. 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

    Reply

  48. 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!

    Reply

  50. 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.

    Reply

    • 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.

      Reply

  51. 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.

    Reply

  52. 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

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  57. 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.

    Reply

    • 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.

      Reply

  58. I notice on the picture it says whole egg but the recipe only uses the yolk, can I use the whole egg?

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  59. 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?

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  60. If you grate a hard cheese into the mayo….such as parmesan or something similar….you end up with Ceasar Dressing 🙂

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      • 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.

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        • 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 😉 )

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