mayonnaise recipe

Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video above to see how quickly it comes together!&nbsp;

Homemade Mayonnaise Recipe (in 1 Minute!)

lemon juice

tsp white wine vinegar

dijon mustard

sea salt

avocado oil (or light-flavored olive oil)

Add all of the ingredients (with the oil last) into the jar that came with your stick blender.

Give the ingredients a minute to settle, with the oil separating on top.

Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

Once it's all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Homemade mayonnaise is really easy to make and only takes one minute with a stick blender or immersion blender. I love using a high quality avocado oil, but you can also use a light-flavored olive oil. Once you taste the freshness of homemade, paleo-friendly mayonnaise, I doubt you'll be buying store-bought again! (click "show more" for the recipe and links)

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TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Stick/Immersion Blender: http://amzn.to/2aMfZim
Avocado Oil: http://amzn.to/2b1fAZY
Weck Jar: http://amzn.to/2aMh4GN
John Boos Cutting Board: http://amzn.to/2av0vhk

INGREDIENTS:
For the full recipe and backstory on the recipe visit: http://bit.ly/2b1zbsU

Other recipes that use this mayonnaise:
Spinach and Artichoke Dip (dairy-free, paleo): http://bit.ly/2b8Wcul
Pineapple Burger Bowl with Sweet Fig Mayonnaise: http://bit.ly/2b8n1N4
Baked Halibut with Herbed Mayonnaise: http://bit.ly/2aA6Shl

Music by: Epidemic Sound

HOW TO MAKE MAYONNAISE | easy mayo recipe with stick blender

Paleo 2 Minute Avocado Oil Mayo - Whole30

dry mustard powder

avocado oil

To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.

Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.

After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.

I needed some mayo for a recipe since I ran out of the store bought stuff. This recipe was so good! Would you mind if I link it on my blog?

Thanks for the great mayo recipe ! But, tell
Your readers not to use unrefined avocado
Oil ! I didn't realize I bought this kind of
Oil. My mayonnaise was avocado green  !
And a little bitter. I had to doctor it up,and
turned it into Sirancha mayonnaise  !; It is 
Still good !

This comes together so quickly with the emersion blender! I like the dried mustard in it. I have made another recipe without it, but this was better!! Being on the Keto WoE I want to eliminate all the bad oils and additives that are in store mayo's!

Excellent!!!  BEST &amp; easiest one yet. I love it with half extra light tasting olive oil (Bel' Olio)  and half avocado oil (Chosen Foods).

Made this today. First time making mayo and I seriously have to stop myself from eating the whole jar!  Amazing!!! Thank you!

Why have I gone so long not making my own mayo? This stuff is amazing and so creamy! I did add a tsp of vinegar. This is now my go to mayo. Thank you for this incredibly EASY and tasty recipe!

Worked perfectly!  I didn't have high hopes since I've tried mayo recipes out of cookbooks and that was a waste of time and ingredients.  But I have a restricted diet now, so I decided to try again-- it's that or no more mayo for me.  And this came out GREAT!  Thank you!!

Finally, a Paleo Mayo that is easy to make. I've wasted so many (expensive) ingredients with other recipes. Thank you so much for creating this one!

Used light olive oil and turned out great! Fantastic mayo in less than 2 minutes! Thanks Kyndra!

you have all my respect is the best mayo ever very easy  too....  thanks

So simple and easy, came out perfect first try. Will never buy Mayo again 😁

Love this and using it all the time now! Do you have the nutritional information? I just started Keto and would like to track. Thank you

I have a quick question, this mayo is all I ever use / make.  Sometimes it will thicken up and sometimes it doesn't.  I've tried doing it a variety of ways.  Like letting the oil warm up - we have a pantry in the garage so it will thicken, sometimes that works sometimes it doesn't letting the eggs come to room temp, or not once again the same.  I've even added an extra egg.  I follow the recipe exactly - what am I doing wrong????

This delightful Hollandaise has come out perfect every time I've made it, except this last time. It didn't thicken. I didn't have my usual jar and found the immersion blender really does need to snugly fit the jar, hence the pint size Mason.. Remade it and again, perfection. Someone asked about MCT Oil which I've always used; so it works very well and especially so because it has no taste whatsoever. I would dearly love to learn the science behind cooking and how things work together to come delicious - or food for the trash can. Thanks so much for this recipe!!

I found a recipe nutrition calculator and entered all the ingredients.  I wrote down the information but can't find it right now and I am having a problem posting the link.

I'm a die-hard Best Foods/Hellman's girl. It's hard to believe this recipe tastes even better! It's so fast and easy to make I wonder why I've been wasting my money on name brands all these years!

I was skeptical of this method after ruining my first batch of aioli a few weeks ago with a different site's recipe, but this is perfect!! Thanks!!

I have to tell you that I have not bought mayonnaise from the store since I found your recipe over a year ago.  I did find that the fresher the eggs the better.  I made a couple batches that failed and the only difference with the third batch was fresher eggs.  Thank you so much for this recipe.

I’ve made this recipe a bunch of times and it turned out perfect but the last 2 times I made it, it was runny &amp; I did nothing different. Do you have any suggestions? Very frustrating!

Delish.com's Campfire Sauce pairs nicely with everything grilled.

Campfire Sauce

mayonnaise

c. barbeque sauce

chili powder

garlic powder

hot sauce (optional)

I previously tried a recipe for Campfire Sauce and it only tasted like BBQ sauce. This was just like the original! Family couldn't stop finding things to dip!

It is better if you replace the chili powder with "Larry's" the seasoning!

https://streaming.hearstdigitalstudios.com/c19970de-dd6c-4fe2-bd74-a0015f7f619a/video_rover_16x9_1080p_hd_1526075869_52804.mp4

Burgers, fries, onion rings, chicken, shrimp ... the list goes on and on.

Campfire Sauce Tastes Good On EVERYTHING

Mayonnaise is incredibly easy to make at home and takes less than one minute to blend. Watch the video below to see how quickly it comes together! 

Easy Homemade Mayonnaise

Dijon mustard

Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

Place your stick blender in the jar and press it firmly to the bottom. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

Stir the mayonnaise and place in an airtight storage container in the refrigerator.

Homemade mayonnaise is easy to make and so much more delicious that store bought. Learn how to make mayonnaise at home with this simple recipe. Yields 2 cups finished mayo.

How to Make Mayonnaise

eggs

tsp yellow mustard

juice

tsp salt

Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined. 

With processor running, slowly drizzle oil into mix. It should take about 1 minute to pour all the oil into the egg mix. 

Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.

Store in a glass container in the fridge for up to 3 months.

Food Processor or Blender:

Add all ingredients EXCEPT oils to a medium size bowl and blend until combined. 

While wisking, slowly drizzle oil into mix. It should take about 1 minute to see emulsification. Once you see the mixture starting to lighten, you can add the oil more quickly.

Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.

Whisk:

Learn how to make Mayonnaise from scratch with this easy recipe! I make this homemade Hellmann&#039;s Mayonnaise to replace the storebought mayo, and it only takes seconds to make using an immersion blender! It turns out super creamy, tart, and full of tangy flavor! Use this staple condiment for sandwiches, salad dressings, marinades, or baking! Wait until you try this Copycat Hellmann&#039;s Mayonnaise; it will be your favorite homemade sauce! 

How To Make Mayonnaise

Tbsp prepared yellow mustard

tsp sea salt

granulated cane sugar

tsp lemon juice ((1/2 small lemon))

Tbsp white distilled vinegar

sunflower oil

begin layering ingredients into a cup ending with oil

Place all the ingredients in the order given (egg, yellow mustard, salt, sugar, lemon juice, vinegar, and oil) into the cup that the immersion blender comes with, ending with the oil last.

emulsify the mixture using a stick blender

Plunge the stick blender onto the bottom of the cup. Turn the blender on and keep it on the bottom until the mixture starts to emulsify (10-15 seconds).

continue to combine the oil into the mixture

Once the mayonnaise starts to thicken and emulsify slowly move the stick blender upward to continue to combine the ingredients. When it&#39;s almost combined I will then move my hand blender up and down to well combine any oil on the surface.

stir mayonnaise

Mayonnaise should be thick and hard to blend at this stage, give it a final stir.

transfer and store homemade mayo

Transfer mayonnaise to an airtight container or squeeze bottle and keep in the fridge for up to 1 month.

Directions:

Hello Alyona, I just made my 4th or 5th batch of your incredible (in taste &amp; convenience) Mayo.  I have been using Japanese vinegar because I ran out of my organic white vinegar &amp; I urge you to try it! 
I plan to make jars of it to give at Christmas time to friends.  It beats Hellman's/Best Foods by a mile!
It is also a way to reduce my plastic use (a mission I'm on to reduce plastic in my home) &amp; recycle existing plastic jars.  Thank you so much again &amp; yes, I'll be going through your site &amp; exploring other treats.  All the best, Maryane

How is this sooo good &amp; so EASY?! Flawless recipe instructions &amp; perfect results.  Thank you so much for sharing.

I have used a lot of methods to make mayo and they have an unacceptable failure rate. If you make a big batch, losing 2 1/2 cups of expensive sunflower oil is too costly. Since we are allergic to soy this is a big problem seeing as we have to make our own.
This method is awesome! I haven’t had any failures at all. I tried to make it fail testing using cold eggs and room temp oil with ingredients just out of fridge. No problem worked fine.
The immersion blender paid for itself in just a few batches.

Thank you!!!

https://www.youtube.com/watch?v=U5uXJ7_tit4

Learn how to make Mayonnaise from scratch with this easy homemade mayonnaise recipe! 
⬇️⬇️⬇️ RECIPE BELOW ⤵️⤵️⤵️
It takes seconds to make using an immersion blender and turns out super creamy, tart, and full of tangy flavor! Use this staple condiment for sandwiches, salad dressings, marinades, or baking! If you’re a fan of Hellman’s Mayonnaise or Duke’s, then wait until you try this homemade sauce!


☑️ INGREDIENTS for Healthy Mayonnaise:

●  1 whole egg
●  1 Tbsp prepared yellow mustard
●  1 tsp sea salt
●  1 tsp granulated cane sugar 
●  2 tsp lemon juice (1/2 small lemon)
●  2 Tbsp white distilled vinegar
●  1 1/4 cup sunflower oil (or any neutral-flavored oil)


🖨 FULL RECIPE HERE: https://www.alyonascooking.com/how-to-make-mayonnaise/

⏰ TIME STAMPS ⏰
0:00 Beginning.
0:08 Ingredients to Make Mayonnaise
0:50 Combining all ingredients.
1:26 The home mayonnaise is ready

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#Mayonnaise #Howtomakemayonnaise #homemademayo #homemademayonnaiserecipe #howtomakemayonnaiseathome

How To Make Hellman’s Mayonnaise at Home

Replace store-bought mayonnaise with your own creamy, delicious homemade mayonnaise—simple, fresh, and perfect for everything from sandwiches to salads and more! I marked the sugar as optional, but sugar makes it taste more like commercial mayo. The easiest way to make mayonnaise is with an immersion blender, but I also shared detailed instructions in the notes for making mayo in a food processor.*

Easy Homemade Mayonnaise Recipe

Tbsp white vinegar

lemon juice (plus more to taste)

½ tsp sugar (optional)

olive oil

Combine Ingredients: In a tall container, such as a mason jar, add the egg, Dijon mustard, vinegar, lemon juice, and salt.

Pour the oil over the top of the ingredients and let it rest for 15 seconds so the ingredients can settle.

Insert the immersion blender into the container, touching the bottom. Start blending without moving the blender for about 10 seconds until the mixture begins to emulsify. Slowly lift and tilt the blender to incorporate the rest of the oil. Continue blending until thick and creamy.

Taste the mayonnaise. Add more lemon juice, sugar, or salt to balance the flavors, if desired. Transfer the mayonnaise to a clean, airtight container. Refrigerate and use within 1 week.

I love this recipe so much. Nice and creamy. This is the only recipe I have found so far, that actually allows me to make it with just one egg as written in the recipe. I’ve always had to use two eggs with other recipes so this is perfect. I go back in (after it’s made) and add some garlic and rosemary. Very good It’s a keeper!

Room temperature egg or straight from refrigerator? Or it doesn’t matter?

This is how I make homemade mayonnaise. If one uses a full Tbs. of lemon juice is the mayonnaise likely to break. I didn’t realize the yolk would work to make the mayonnaise go from broken to thick. I’ve tried using dry mustard but that didn’t work. We prefer a thicker mayo. I’m thinking that the next time I make mayo I’ll just start with an extra yolk and see how that turns out. Thank you Natasha for your wonderful recipes!😊

Healthy, super easy and fast to make! Tastes really good. Next time I make it I'll use 3/4 tblsp of Dijon instead of the 1 tblsp which works for my family. Thank you once again Natasha for a fabulous and easy recipe!

https://www.youtube.com/watch?v=3rIG6GfgLzY

Skip the store-bought and make your own Homemade mayonnaise in just 5 minutes! This creamy, rich, and flavorful mayonnaise is perfect for sandwiches, dressings, and more.

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/homemade-mayonnaise/

#natashaskitchen #homemademayo  #mayonnaiserecipe

Ep.2 Better than Store-bought - Homemade Mayo in 5 Minutes! #shorts

Homemade Mayonnaise comes together in no time at all with simple pantry ingredients and an immersion blender. This no-fail recipe yields a creamy, rich, flavorful mayo.

Mayonnaise Recipe

white wine vinegar

salt

Place all the ingredients in the order listed in a tall container or wide-mouthed mason jar. (Be sure the opening of the jar is wide enough to fit the top of an immersion blender.)

Press the head of the immersion blender into the bottom of the jar. Hold it touching the bottom and blend for 15 seconds. Begin to move the immersion blender up and down throughout the mixture, but not breaking the surface, until the remaining oil has been emulsified into the egg, and the mixture is thick and off-white. Season with more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days.

Spicy Mayonnaise

(125 ml) mayonnaise

tbsp (30 ml) water

tsp (10 ml) Sriracha

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In a bowl, whisk together all of the ingredients until smooth.

Use as a dressing, as in our quinoa bowl with salmon, zucchini and sweet potatoes. 

On a mis moins d'eau, ajouté l' huile de sésame grillée comme mentionnée dans la note et une touche de miel pour équilibrer les saveurs!

Bon, mais j'ai trouvé la sauce un peu fade et trop liquide. La prochaine fois, je mettrais plutôt 1 ou 2 c. à thé d'eau et 2 c. à soupe de sriracha.

Petite question!

J'ai pris connaissance de la note sous la recette ci-dessus qui suggère d'ajouter 10 ml d’huile de sésame grillé à la mayonnaise. 

J'aimerais savoir si la suggestion vise à remplacer la sriracha par l'huile de sésame afin de donner une mayonnaise style wafu/sauce aux sésames pour sushis ou si l'idée est d'ajouter un petit goût de sésame à la mayonnaise épicée en conservant la sriracha. 

Merci beaucoup :)

Très bien équilibrée pour accompagner le bol poké de crevettes épicées.

https://cdn.jwplayer.com/v2/media/EB39XZBO

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