Mayonnaise

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!
March 30 2015 recipe by , photo by in Recipes, Condiments

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!
USMetric
4 servingservings

Ingredients

  • 1 1 egg yolkegg yolks
  • 1 tsp 1 tsp Dijon mustard
  • 1 cup 240 ml avocado oil or light olive oil
  • 2 tsp 2 tsp 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!

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Dairy free #6

Following a healthy dairy-free diet doesn’t have to mean depriving yourself — and this week’s meal plan is proof of that.

On the menu, we have some spice-heavy keto dishes like our Sindhi-style lamb curry. Additionally, there are some quick and easy weeknight favorites such as our tasty tuna zoodle salad and chicken stir-fry.

While following this plan, if you’re not a big fan of certain ingredients, feel free to swap them. If, for example, you don’t enjoy eating lamb, you could always substitute it for chicken or beef.

The same goes for vegetables. If there’s something you don’t fancy, change it for another low-carb veggie. Check out our visual vegetable guide for more inspiration.

Get ready to enjoy some of our favorite keto meals while staying below 20 grams of net carbs per day.

Full meal plan →

  • Asian keto chicken stir-fry with broccoliMon
  • Keto Indian cabbage stir-fryTue
  • Keto fried salmon with broccoli and lemon mayoWed
  • Quick and easy keto tuna zoodle saladThu
  • Keto coconut curry chickenFri
  • Grilled pork skewers with ribbon zoodlesSat
  • Keto Sindhi style lamb curry with cauliflower riceSun

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Low-carb mealsMeals
Low-carb breakfastsBreakfasts
Low-carb dessertsDesserts
Low-carb snacksSnacks
Dairy freeDairy free
VegetarianVegetarian
Low-carb breadBread
Only keto recipesOnly keto
Jill_MealPlan_16-9
Try our keto and low-carb meal plans for free!

With Diet Doctor’s time-saving meal plan tool you can create your own meal plans from scratch – or customize one of our 100+ pre-existing meal plans. Not a member yet? Try it out 1 month for free.

DD_challenge_run
Get started with our free 2-week keto challenge

Do you want weight loss without hunger, vibrant health or diabetes reversal on low carb? Then this simple and delicious challenge is for you. All you need to buy is real food. Everything else is for free.

Low-carb guide for beginners
Want to learn more about low carb and keto?

Guide A low-carb high-fat (LCHF) or keto diet means that you eat fewer carbohydrates and a higher proportion of fat. Here you can learn all about it and how to use it to reach your personal health goals.

170 comments

Top comment

  1. Meighen
    March 30 2015 10
    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, #88, #108, #162
    Read more →
1 2 3 4

All comments

  1. 151
    Reply to comment #118 by Jan
    Brian McGuire
    May 19
    Same! not a fan
  2. 152
    Matty
    June 24
    This sometimes separates in a fridge that's too cold. I recommend doubling the egg yolks
  3. 153
    Adam Brown
    June 28
    made this using apple cider vinegar with 1/4 teaspoon fine ground pink salt and 1/4 teaspoon of white pepper, best mayonnaise I have ever made.
  4. 154
    r_reemso
    July 7
    It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?
    Reply: #155
  5. 155
    Reply to comment #154 by r_reemso
    Crystal Pullen Team Diet Doctor
    July 7

    It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?

    An extra light oil is recommended, either avocado or olive oil. Sunflower oil is source of omega-6 PUFAs. https://www.dietdoctor.com/low-carb/fat

  6. 156
    Dominik
    July 7
    No point to lose your nerves, ingredients and time to work on that recipe. Take me 3 attempts to get something not even close to the good substitute. Avocado oil cost you about 8 pounds for 250ml which is basically quite a lot for one small jug of mayo. I stopped tryinh cause there is no point. You can get cheap and good mayo from HB for 4 pounds. Huge difference in taste. On plus
  7. 157
    Joanne
    July 19
    I've got two recipes for mayo. One uses the whole egg while this one uses just the egg yolk. Can you tell me which is correct and what the reasons are? Thanks
    Reply: #158
  8. 158
    Reply to comment #157 by Joanne
    Kerry Merritt Team Diet Doctor
    July 19

    I've got two recipes for mayo. One uses the whole egg while this one uses just the egg yolk. Can you tell me which is correct and what the reasons are? Thanks

    Hi, Joanne! It's really personal preference, but using the whole egg provides a little more protein, which can help the mayo bind. You may want to try it both ways to see which kind you prefer.

  9. 159
    KetoAnna
    July 25
    First time making this, my comments are
    1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
    2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
    3. How do you know when it has "set"?
    4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
    Please explain this recipe further so that we have success!
    Thank you.
    Reply: #161
  10. 160
    KetoAnna
    July 25
    Yep, I recommend watching Jamie Oliver's recipe for mayonnaise on Youtube. Cleary explained and easy to do.
  11. 161
    Reply to comment #159 by KetoAnna
    Kerry Merritt Team Diet Doctor
    July 25

    First time making this, my comments are
    1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
    2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
    3. How do you know when it has "set"?
    4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
    Please explain this recipe further so that we have success!
    Thank you.

    This video from Kristie Sullivan should be helpful! https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-ke...

  12. 162
    Reply to comment #3 by Meighen
    brenda27
    August 1
    Thank you so much! Saw your comment after 3 failed attempts. Used a whole egg and your blending method and I have perfect mayo!
  13. 163
    Noelene
    August 11
    Haven’t tried this yet but live Naomi’s photography
    Reply: #164
  14. 164
    Reply to comment #163 by Noelene
    Crystal Pullen Team Diet Doctor
    August 12

    Haven’t tried this yet but live Naomi’s photography

    Sweet :)

  15. 165
    nalini_ef
    August 12
    What can I use instead of mustard please? I'm intolerant to it.
    Reply: #166
  16. 166
    Reply to comment #165 by nalini_ef
    Kristin Parker Team Diet Doctor
    August 12

    What can I use instead of mustard please? I'm intolerant to it.

    There may not be a good substitute for the mustard in this recipe. You may be able to omit it.

  17. 167
    Hilary
    August 27
    If your mayonnaise curdles (i.e.is thin and watery, and separates), the container you’re making it in may be the problem. It needs to be just big enough to accommodate the head of the stick blender, but if it’s much larger than that the mayonnaise may not emulsify properly. (Thanks to the wonderful Serious Eats website for this tip.). I use a tall drinking glass of the right diameter. A good dollop of Dijon mustard in with the egg yolk/whole egg helps too, and so does putting the lemon (or lime, or yuzu) juice with the egg yolk. I like to use much more juice than suggested above: around 2 tablespoons/30ml, for a really good citrus taste.
  18. 168
    Whitney
    September 6
    I've now made mayonnaise twice. I used different recipes (although somehow all recipes are nearly the same). Both times it separated but I was able to save it. Here's what I've learned:
    1. Vitamix blender did not work so well. I think it cooked the mayonnaise - it got way too hot! Whisk is also possible but exhausting (I had muscle aches for days)! Immersion blender is a good compromise. But...as others have mentioned, use a vessel that is just slightly bigger than the immersion blender.
    2. To save a broken mayo - you can prepare another egg yolk and then add the separated mayo to the egg yolk as if you were adding oil. Whisk or immersion blender worked for me.
    3. My internet research (and other comments) tells me that in the beginning go very very very very slow - i think the Jamie Oliver YouTube video shows it the best - especially in the beginning, oil should be added drop by drop. After it begins to thicken, you can add oil in a "steady stream."
    4. Maybe the key is to start just with the egg and mustard. Only at the end should you add the vinegar or lemon juice and salt.
    5. For some reason, frozen egg yolks have more thickening power. I now can say this from experience. I saved my split mayo with some frozen egg yolks, and was able to add a lot more oil too, making a much bigger batch.
    6. I have a cookbook (Simplicious by Sarah Wilson) which suggests to add a tablespoon of whey (i.e. the liquid leftover after straining yogurt to make thick Greek-style yoghurt) to make lacto-fermented condiments (you can preserve your own hot sauce and ketchup this way), let it sit out at room temperature a few hours, and then refrigerate. My mayo developed a slightly funky fermented, but not unpleasant, flavor, and lasted about 3 weeks in my refrigerator (until I ate it all).
    7. I was not a fan of using olive oil - was too bitter. Avocado oil tasted good, and I had some rapeseed oil on hand (Rapsöl in German, similar to Canola) and it also tasted good.
    Reply: #169
  19. 169
    Reply to comment #168 by Whitney
    Crystal Pullen Team Diet Doctor
    September 8
    Check this out for how to make perfect mayo every time. https://www.youtube.com/watch?v=z64PIBz3y8Q&t=1s
  20. 170
    Maja
    September 23
    Definitely not an idea to use olive oil, very bitter. Avocado oil is a must.
    Reply: #171
  21. 171
    Reply to comment #170 by Maja
    Crystal Pullen Team Diet Doctor
    September 23

    Definitely not an idea to use olive oil, very bitter. Avocado oil is a must.

    The type and quality of olive oil will make a difference.

  22. 172
    joanna
    October 12
    0.2 g net carbs per serving? how big is serving???
    Reply: #173
  23. 173
    Reply to comment #172 by joanna
    Kristin Parker Team Diet Doctor
    October 13

    0.2 g net carbs per serving? how big is serving???

    That will depend on how much your batch expands as it emulsifies. As written, this makes 4 servings but you can use as little or as much as you need.

  24. 174
    Reply to comment #7 by Tim H
    Jamina
    November 9
    avidin in raw eggs is not an issue for your dog, unless you feed ONLY the egg white, without the yolk and lots of it.
    This myth is based on a study done on mice where they were only fed egg white for extended periods of time. unfortunately many vets jumped onto that myth, but one of them (Dr. Karen Becker) corrected herself since and wrote up an updated article and why she now again promotes the feeding of raw eggs.
    My cats get about 2 raw eggs a week. always with the egg white.
1 2 3 4

Leave a reply

Reply to comment #0 by

.

The information we provide at DietDoctor.com is not intended to replace consultation with a qualified medical professional. By interacting with this site, you agree to our disclaimer. Read more
Dietdoctor.com uses cookies to ensure that you have the best possible experience. By continuing without changing your settings, you are accepting the use of cookies. Read more
I agree