Why make homemade mayonnaise? Because it tastes better than store mayo and it only has 4 ingredients. Make our homemade mayo recipe in under 3 minutes. Yes! It’s that easy!

Homemade Mayonnaise

Mayonnaise, better known as mayo, is a thick, creamy, delicious condiment used on sandwiches, hamburgers, salads, and more. Homemade mayo also forms the base of various other sauces, such as homemade tartar sauce and ranch dressing.

Mayonnaise is the emulsion of oil, eggs, salt, and apple cider vinegar.

It’s easy to create your favorite flavors by adding seasonings. The color of homemade mayo varies from white to yellow.

The color variations are determined by the type of oil and eggs you use. Farm fresh eggs will give the mayo a yellow color. While a true, quality olive oil will also give it a greenish hue.

The History Of Mayonnaise  

Even though mayonnaise was not created until the mid-nineteenth century, some culinary historians claim that ancient Egyptians and Romans consumed a mayonnaise-like combination of olive oil and egg.

One of the great chefs of France developed mayonnaise as we know it today.

Cream and eggs were used in traditional sauces of the day. According to legend, the Duke’s chef ran out of cream and substituted olive oil, giving rise to the new dish “Mahonnaise” in his honor.

The word’s origin is unclear, although there are a variety of causes ascribed for it. The term mayonnaise originally came from a typographical blunder in which the “a” was changed to “e.” It also comes from the old French words moyen and manier, which mean ‘to stir’ and ‘to blend.’ 

Mayonnaise was once a product that everyone made at home. But in 1932, Best Foods, Inc., introduced mayonnaise to Californian consumers.

Of course, you can whip it by hand but this method takes a long time and requires more arm strength than I have. You could also use an electric mixer, but I prefer the immersion hand blender because I can make it in the jar I will be storing the mayo in.

Homemade Mayonnaise Recipe

Equipment

• Pint glass jar with lid
• Immersion Hand Blender
• 1 cup measuring cup

Ingredients

• 1 cup Avocado oil – you can use any oil you like but we find this the best choice
• 2 eggs – at room temperature
• 1/4 – 1/2 tsp real salt
• 1 tsp Fairchild’s Apple Cider Vinegar or 2 tsp any other brand of ACV

Directions

1. Crack the eggs into the jar
2. Add the ACV and salt
3. Blend on highest setting until the egg mixture is light and airy. 20 – 30 seconds
4. Continue blending on high while slowly, slowly pouring the oil into the mixture in a thin stream.
5. Continue to blend moving the wand up and down until all of the oil is incorporated and it is thickened. This should take about 15-20 seconds.
6. If you use farm-fresh eggs, the mayo will keep in the refrigerator for 2 – 3 weeks.
7. If you use store-bought eggs, I would not keep it longer than 10 – 14 days. Store it in the refrigerator.

Flavor Options

You can easily add flavors to the mayo to suit any meal or personal preference by adding spices to the eggs, salt, and vinegar before blending. It’s important to use real salt.

I like to add 1/2 tsp garlic powder to it for garlic mayo. For fish, I like to add paprika, dill weed, garlic, and rosemary to it. Just experiment and see what you like.

What oil can I use to make mayo?

You can use any type of oil. We started out using coconut oil because we use it for so many things already. It tasted excellent but once refrigerated it became as hard as a brick so it didn’t work well.

We tried using a true, good olive oil mixed with the coconut oil but it still was too firm.

We used just the olive oil but the flavor was a little too strong with us because we use a really good olive oil.

We then tried Avocado oil. Bingo! The texture and flavor are fantastic. It stays creamy and delicious to the last dollop.

Summary

Mayonnaise is a condiment made of oil, eggs, salt, and vinegar. It’s easy to make your own mayo at home with just 4 ingredients.

Homemade mayo is easy to make and can be flavored in many different ways. You can make the flavors you want by adding spices to the eggs, salt, and vinegar before blending.

You can use any type of oil you like, but avocado oil is a good choice because the mayo stays creamy and delicious to the last dollop.

Mayonnaise can be stored in the refrigerator for 2-3 weeks if it’s made with farm-fresh eggs, 10 days to 14 days with store-bought eggs.

You haven’t tasted anything like real homemade mayonnaise — mayo the way it was intended to be made.