Mayonnaise

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!
Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
4 servingservings

Ingredients

  • 1 1 egg yolkegg yolks
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 cup 240 ml avocado oil or light olive oil
  • 2 teaspoons 2 teaspoons white wine vinegar or lemon juice

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Bring the egg and mustard to room temperature in advance.
  2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
  3. Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
  4. Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.

Tip!

Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.

Homemade mayo keeps about 5 days in the refrigerator.

As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter… and that’s a lot of mayo!

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76 Comments

Top Comment

  1. Meighen
    If you have a stick blender, you don't need to use a thin stream of oil.

    Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.

    Replies: #27, #59
    Read more →
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All Comments

  1. Laura S.
    My dad grew up in an immigrant family and his dad made him drink a raw egg every morning. He still did that when I was younger. All I know is that he is now 81 and in great health, works out with weights daily, volunteers at his church, plays golf 3x's a week and that's only the activities outside of the multiple parties and gettagettas with his 7 children, 16 grandchildren and 12 great grandchildren. There are constant bday parties, graduations, etc and he is at every one of them. No science, just anecdotal evidence.
  2. Christin
  3. Lori
    I prefer using grape seed oil in making mayo. However, I read that it is not good for Keto diet. Too many PUFA's (polyunsaturated fatty acids). I'd be interested in your input, diet doc. Thanks!! Anyone else in the know? Please respond. Grape seed is my absolute favorite.
  4. Luka
    I've accidentally used non-neutral olive oil. The flavour is quite strong. Can I do anything to improve the flavour? Maybe more lemon juice or salt?
  5. Katy
    Whatever you do, don't use extra virgin olive oil!!! I did & it was strong & bitter. Lemon juice helped somewhat & maybe I'll add a bit of cream or sour cream
    To lighten it a bit, but lesson learned!
  6. DT
    To everyone who is concerned about salmonella yes it can get inside the yolk as the shell is porous. The easy fix for this is to simply cook the egg yolk. Set up a double boiler like you are gonna melt some chocolate. Add your yolk to it and whisk the yolk the entire time. You have to consistently move the bowl off and then back into the heat or you will scramble the yolk. You know the yolk is done when you get whats called a 7 second ribbon. In other words drag your wisk straight through the middle of the bowl if you can see the line for 7 seconds then its done. I learned this in college to be a chef and this is what is required in a resturant if you are using unpasteurized eggs.
  7. Edward Kowalski
    So you are saying that you don't have to add more eggs if you want to double or triple the volume of the recipe, but why not? Eggs are great and very keto-friendly. :)
  8. Sherie
    I have an egg allergy (both white and yolks) any suggestions.
  9. MarStar
    Thanks for this suggestion.. I poured my olive oil "soup" into a wide mouth Mason jar and stick blended it and it saved my mayonnaise! Yummy!
  10. Paul
    Coconut miracle whip
    (minus the 2 packets of Splenda)

    1 Egg Yolk
    5 teaspoons White Vinegar
    3/8 teaspoon Salt    1/4 tsp + 1 Dash measure
    1/4 teaspoon Lemon Juice
    1 cup Liquid Coconut Oil
    1/4 teaspoon Dry Mustard
    pinch Paprika
    pinch Garlic Powder

    Instructions:

    Place the Egg Yolk, Vinegar, Salt, and Lemon Juice in a tall mixing glass or similar.

    ***   With the stick blender at the bottom of the mixing glass covering the egg yolk   ***

    Add some of the Coconut Oil, then the Dry Mustard, Paprika, and Garlic Powder. Start blending. Slowly work the blender upwards as the mixture emulsifies. (Turns creamy white and thick) Next add the remainder of the Coconut Oil then blend and stir continually.p

    Makes 1 cup.   Keeps 7-10 days in the refrigerator.
    If you add 2 packets Splenda to the yolk this will taste 100% like store bought miracle whip salad dressing

  11. Paul

    Aren't you concerned about the use of raw eggs?

    These emulsifications have enough acidity to kill bacteria even salmonella

  12. Katherine
    How long does this mayo last in the fridge?
  13. Paul
    It last about a week to ten days I've been told but we always eat it so quickly that we may never know
  14. Tom
    This is the best homemade mayo I've ever made! I used a stick blender, my egg and mustard were still cold, but it worked just fine. I used avocado oil and added a bit of ground pepper and sea salt. Great texture and flavor!!
  15. karey
    I could not get the mayo to set up. It set up at first but towards the end of adding the olive oil it would turn into liquid. I followed the instructions to add the oil in a steady flow. I decided to take a commenters advice and add all the ingredients together then blend it. It worked! I think it was taking me to long to add the oil. Very good mayo! I think next time I'll try something beside olive oil it has a strong taste.
    Reply: #74
  16. John
    I love the recipe because it's EASY! One big problem I have is people including "olive oil" in their recipes. Most olive oil is fake; it is totally unregulated, and most (if not all) store-baught olive oil is produced by the Italian Mafia! You're actually eating soy, conola, and who knows what elese. These cheap oils are mixed with the real thing

    Their methods for disguising fake oil fool even the experts.

    On top of that, only very fresh (real) olive oil is any good.

    You can get real, freshly flown-in olive oil, but you'll have to do some research.

  17. Tonia
    This Mayo is the WORST tasting stuff I've ever had in my life.
    Reply: #71
  18. Julie
    I made this but even after a few days it hasn't thickened at all. What can I do to thicken it? I used Avocado Oil and don't want to waste it.
  19. Nancy
    I use MCT oil to make my weekly mayonnaise. Has a very neutral taste.
  20. Barbara R.
    This video shows how to fix a mayonnaise that didn't come together properly - no need to add another egg (I've done it and it works but is tedious):
    https://www.youtube.com/watch?v=aCWjXzkkljY&list=PLrQxmezfPV9xl2...
  21. Karen Mack
    Tonia, did you use extra virgin olive oil? It has something that fragments, making a very bitter tasting concoction. Use light olive oil. I use the mixing stick in a mason jar method as others have commented. If this isn't the issue, you can leave out the mustard and/or use different seasonings.
  22. Kathy
    Related to Anita in NC: I had problems initially with the stick blender also. One batch would be great, then the next an awful mess. Two tricks I figured out and haven't had a problem since.
    1) find a jar/container that is just slightly larger in diameter than the stick blender. I use a glass jars that is fairly tall/thin (1 and 1/2 pint).
    2) Leave the stick blender in the bottom of the jar/container when you start mixing and leave it there for a bit. I usually count to 20-30 before I start slowly raising the stick blender to incorporate more oil.
    Good luck all!
    (I also just use avocado oil, too hard to find a consistently mild olive oil. And I just use the whole egg to make it easy.)
  23. Adrian
    Can't get this to work at all. I'm sure a lot of it is the vagueness of the cup unit of measure. I've bought five different cup measures now and all of them are a different size. Don't have this issue with the metric system...
  24. Caroline
    I think 240 ml is not the same as 1 cup! I made the recipe with 240 ml of oil and it didn’t work... maybe re-check that amount on the metric system... :)
  25. heidi
    I couldn’t get the mixture to thicken with just the egg yolk, but when I use a whole egg it blends up perfectly every time. Also I use avocado oil - no bitterness! We eat this on everything!
  26. Ava K.
    No meat food guide? What happened? It should include things like cold cuts, jerky, sausages, etc. :(
  27. Glenda
    I've tried making the mayo.....NEVER SETS! just a thick liquid.....following recipe to a T! any suggestions? Glenda
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