Mayonnaise

Name: Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 tsp Dijon mustard; 1 cup avocado oil or light olive oil; 2 tsp white wine vinegar or lemon juice

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 225 ml avocado oil or light olive oil
2 tsp 2 tsp white wine vinegar or lemon juice

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

Bring the egg and mustard to room temperature in advance.
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.
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.
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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152 comments

Top comment

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

Read more →

1 2 3

All comments

101
Mickey
December 4 2018
Didn’t work for me, to liquidy, but I fixed it with another egg yolk and some soy youghurt. Will go slower next time and ensure correct temperature.
102
Reply to comment #73 by Adrian
Nick
January 7 2019
A cup is a unit of measure, just like a liter. There are different sized cups. Specifically a cup is .2365 liters or 236.5 ml.

They are not talking any cup that might be in your pantry.

Replies: #104, #144
103
Pamela
January 9 2019
Serious Eats website provided some good advice to avoid the runny mess I've made quite a few times. I only use the stick blender, everything else failed. I thought this article was good to help you know what to avoid or do differently.
As an example, it's key to have a jar that just fits the head of your stick blender. If your eggs, lemon juice, mustard don't touch the blades in the jar, double the batch. I didn't even have to drizzle the oil. All ingredients went into the jar, I submerged the blender to the bottom and started it. As it emulsifies, tilt and move the blender until all the oil is incorporated. Worked perfectly after SEVERAL fails. Only challenge is finding an oil besides olive oil. It's just to strong of a taste.

https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

Reply: #111
104
Reply to comment #102 by Nick
Lee
January 16 2019
A metric cup is 250ml (1/4 of a litre) so perhaps this is where the confusion arises?
105
Lee
January 16 2019
Beware... not all light olive oils are created equal. One brands batch of mayo tasted horrible. The next using Moro was fantastic. Both were claiming to be Light.
106
Lee
January 16 2019
Also I made the recipe for 4 which equated to 210 grams (after a little wastage from the Thermomix blades) so 1 serve is approx 52 grams
107
Cassie
February 3 2019
Are there any brands of mayonnaise you can buy at the store that is keto friendly?
108
Reply to comment #3 by Meighen
Monika
February 12 2019
Yes!!! that is how I make it. GAME CHANGER!!!!!
109
Monika
February 12 2019

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.

Yes!!! that is how I make it. GAME CHANGER!!!!!
110
Reply to comment #62 by Katherine
Raven
February 18 2019
The recipe states it will last for 5 days in refrigerator.
111
Reply to comment #103 by Pamela
Cathy
March 2 2019
Hi Pamela...have you tried "light" or "extra light" (meaning "in taste") olive oil for mayo? BIG difference 😊
Thanks for the tips...I have recently started having trouble with my mayo's and don't understand why. Pretty frustrated here...lots of waste, even when tying to "save" it. I'm not giving up though, it's so worth it 😋
112
brenda
April 1 2019
Is it supposed to be yellow? And, I def used the wrong oil. Ew. Will seek out avocado oil.
113
Beatrice Garza
April 9 2019
If I want to lose weight than I need to eat less fat is that correct.

Reply: #114
114
Reply to comment #113 by Beatrice Garza
Kristin Parker Team Diet Doctor
April 9 2019

If I want to lose weight than I need to eat less fat is that correct.

"Less fat" is too open ended. We recommend very low carb and high fat, with "high" meaning in terms of percentage of calories, not necessarily "high fat" by quantity. You can read our top weight loss tips in this article - https://www.dietdoctor.com/how-to-lose-weight
115
Angela
April 19 2019
Thanks, Mickey! You saved me from ending up with a soupy, inedible disaster by adding some Greek yogurt and an extra egg yolk! And the immersion blender is the only way to go with this recipe
116
Barb
April 22 2019
MCT oil works very well. I use 2 yolks for thicker mayo. Immersion blender aka stick blender is amazing. Mine came with a tall cup with a lid that I used to make my mayo and then put into the fridge. I had no idea making homemade mayo could be so easy and tasty and no more nasty soybean oil or other additives.
117
Jan
May 2 2019
Hate to be dumb---but what is MCT oil?
I am about to make mine and will use my Immersion blender.
118
Jan
May 2 2019
I just attempted to make; turned out to be pure liquid and no way even resembles mayonnaise. I will just stick to my usual recipe in my Vitamix cookbook, which always works! Call me disappointed and I followed the recipe to a T. (even tried adding a second egg yolk) ... Throwing down the sink now!

Reply: #151
119
Nicki
May 24 2019
I used avocado oil and got soup....no matter how long I blended with an immersion blender it did not work.....very expensive loss....put it in fridge and will try mixing it with the greek yogurt and maybe another egg as someone helpfully suggested.
120
Kris
May 27 2019
My son saw my "broken" attempt but didn't say anything as I went to these comments which I knew would support me, if there was any salvage to it!! I fixed it! and now have beautiful mayonnaise as all others have said and it is was very simple when I did it correctly! I explained to my son I had two options (making it sound very simple.) I could add another yolk or a bit of water and start over with the same concoction. I used the water method. I whisked it by hand, so simple. I had added the oil too quickly the first time tho I see other directions which say it should not be a problem. I have confidence and encouragement to experiment on a second batch after this one is enjoyed. I feel I learned a bit of French cooking lol.
121
Ann
June 2 2019
Is it ok to eat raw egg yolks.

Reply: #124
122
Rony
June 9 2019
If I do not like mustard, what could be the replacement?

Reply: #123
123
Reply to comment #122 by Rony
Kristin Parker Team Diet Doctor
June 11 2019

If I do not like mustard, what could be the replacement?

There is not a good sub, you may just want to omit it, but the mayonnaise may be bland.
124
Reply to comment #121 by Ann
Sherita
June 16 2019
“Safe” pasteurized eggs are sold in most grocery stores.
125
Kayla
June 18 2019
Pure soup no matter how long I use the immersion blender. The motor on it started smoking! I have tried it twice now and wasted a crap ton of very expensive oil. Are there any store bought brands that aren't full of crap? I have had half of my tuna salad sitting here and I'm about to just toss all of it because I have been trying to make flippin mayo for the last 2 hours and no longer want to even eat.

Reply: #127
1 comment removed
127
Reply to comment #125 by Kayla
Liz
June 25 2019
Kayla. If it is too runny. Mix an egg yolk first then add your mix back to the egg yolk. It will thicken up lovely then. Don't add the yolk to the mix, make sure you whisk the yolk and then add the oil mix to the yolk
128
Anne
June 27 2019
It's a shame you haven't updated this recipe to offer people the foolproof hand blender method. Avocado and olive oil are too expensive to waste for most people. Use a jar/jug that fits the head of the blender just so, or slightly bigger. Crack in a whole egg then add the rest of ingredients, finishing with oil and let it rest a few minutes. Push head of blender to bottom and turn on, don't move it until your mayo is mixed over half way then you can move the stick blender up and down slowly to mix the rest of oil in. I also use white wine vinegar and lemon juice. I haven't notice any big difference in taste between fresh or concentrated lemon either. If often add extra oil to make a bigger batch and it never effects the taste.
129
Margaret DeHaven
July 4 2019
I tried this with an immersion blender and my result was runny too! I decided to use 2 tablespoons of the Ranch seasoning and turned it into Ranch dressing. It was very good! I will try to perfect the mayo using some of the above comments!
130
MJ
July 15 2019
Immersion blender does it quickly. I use a whole egg rather then just the yolk:

1 egg (room temp)
3/4 cup oil (avocado or olive)
2.5 tsps lemon juice (or 1.5 tsp lemon juice + 1 tsp vinegar)
1/4 tsp salt
1/4 tsp Dijon (or dry) mustard

Use a hand blender in a tall, narrow container
131
Andreea
July 16 2019
If you combine a boiled egg yolk with the fresh egg yolk from the beggening, it will not become runny

Reply: #132
132
Reply to comment #131 by Andreea
Andreea
July 16 2019
also adding a bit more mustard when it becomes runny also helps it bind back togheter
133
Reply to comment #100 by Maria
Andreea
July 16 2019
Hi Maria, I make the mayo myself every other week. I've learned this recipe from my mom. Combine a fresh egg yolk with a boiled one from the beggening. Mix it up a bit and then start pouring some oil a bit at a time. I use a plastic spoon or a wooden sppon. Mix until it thickens then add more oil. Keep doing so until you have as much as you want. If at any point it becomes runny, add some mustard and it will bind it back togheter. Also, at the end I add some mustard and some lemon juice for taste
134
Andreea Cotuna
July 16 2019
If you combine a boiled egg yolk with the fresh egg yolk from the beggening, it will not become runny. if it does become runny, just add a bit of mustard and it will bind it back togheter
135
Reply to comment #70 by Barbara R.
SuW
August 11 2019
Thanks so much for posting the link Barbara. A little bit of water worked like a miracle on the mess I ended up with after following the recipe to the letter. I did add a little more lemon juice finally to improve the taste.
136
Ketotarian
September 2 2019
You're not supposed to eat eggs raw. So no thank you.

Replies: #138, #141
1 comment removed
138
Reply to comment #136 by Ketotarian
Jen
October 24 2019
You CAN eat raw eggs! The "danger" is salmonella. Which would hurt young, old and those with compromised immunity. Pregnant women are also advised to avoid. Most *well cared for* commercial chickens are carefully and constantly screened for salmonella. Salmonella is pretty rare these days. Fresh eggs from local chickens (as opposed to a supermarket) is what we use. Free range is your next best option.
139
Monica Teixeira
October 27 2019
May I replace the oil for flax seed oil?

Reply: #140
140
Reply to comment #139 by Monica Teixeira
Kristin Parker Team Diet Doctor
October 28 2019

May I replace the oil for flax seed oil?

We have not tested this recipe with flax seed oil.
141
Reply to comment #136 by Ketotarian
Tim
October 29 2019
While eating raw eggs does introduce a very slight risk, lots of recipes call for them and the odds of trouble are extremely slight. Do you eat raw cookie dough? French Silk pie? There are others.
142
Charlotte Bester
November 21 2019
CAN I USE A NORMAL OR BLENDER. OR CAN AN ELECTRIC WHISK WHEN MAKING THIS ?

Reply: #143
143
Reply to comment #142 by Charlotte Bester
Kristin Parker Team Diet Doctor
November 22 2019

CAN I USE A NORMAL OR BLENDER. OR CAN AN ELECTRIC WHISK WHEN MAKING THIS ?

An electric whisk may work better than a blender, but we have not tested it.
144
Reply to comment #102 by Nick
Ol' Will
February 6
Nick,
It may be important to split those "cup hairs" for some recipes, but my understanding is that with mayo, a bit more oil or a bit less is not a problem. And, yes of course, you're supposed to use a liquid measure cup made for that purpose. Whether it's an English measure cup (8 fluid ounces) or a metric measure cup (250 ml) probably makes no difference when you're making mayo.

A cup in your pantry made for drinking coffee or tea is not a proper measure.
145
SARAH HANMAN
February 10
I really want to create things from scratch, and although I make what LOOKS like perfect mayonnaise, I find the taste really overbearing. I’ve tried lots of different olive oils and also avocado oil. It’s a really expensive task trying to get it right! So in desperation, and with a jar of homemade mayo sitting in the fridge that I didn’t want to go to waste, I made some sort of ‘honey mustard’ concoction which has made it entirely palatable and made for a delicious coleslaw dressing. I’m UK based, and we love Colman’s mustard (yellow/hot): used the mustard, a little apple cider vinegar to loosen, and some powdered erythritol to take the edge off. Really it’s add what you want to taste. Really yummy. If anyone UK based can recommend a really light, non obnoxious oil that is good to make mayo, please let me know!
146
Donna
March 14
I love to make mayo and use my immersion blender.
147
Sam Sequera
April 22
Tried this, worked perfectly. Used a blender on high speed and substituted the olive oil for sunflower oil. Taste is more creamy than with very slight tartness. I've tried other recipes before and got a dribbly, sad mess lol. This one is a dream and sooo good! Try subbing the olive oil with other vegetable oils if you find the taste weird with olive oil. :)

Reply: #148
148
Reply to comment #147 by Sam Sequera
Crystal Pullen Team Diet Doctor
April 22

Tried this, worked perfectly. Used a blender on high speed and substituted the olive oil for sunflower oil. Taste is more creamy than with very slight tartness. I've tried other recipes before and got a dribbly, sad mess lol. This one is a dream and sooo good! Try subbing the olive oil with other vegetable oils if you find the taste weird with olive oil. :)

Thank you for your wonderful feedback!
149
GöranP
April 27
Yes, virgin olive oil is too acid. Use refined olive oil. It might be difficult to find. Here in France where I live they’re selling a mix of refined olive oil and virgin olive oil, which is not acid.
150
coute21
May 18
Ended up with a bowl of egg oil that in no way resembles mayo after following the recipe. Threw it out.
I shouldn't have to come to the comments to find ways to "fix" the recipe in order to get something edible.
151
Reply to comment #118 by Jan
Brian McGuire
May 19
Same! not a fan
152
Matty
June 24
This sometimes separates in a fridge that's too cold. I recommend doubling the egg yolks
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.
154
r_reemso
July 7
It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?

Reply: #155
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
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

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Mayonnaise

Mayonnaise

Ingredients

Instructions

Tip!

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