Final Up to date on April 13, 2026 by Carrie Korem, FNTP
Selfmade Mayonnaise is very easy to make and really solely takes a couple of minutes to place collectively. This recipe for mayonnaise is freed from processed seed oils and is make of all complete meals elements.
Key elements
Egg yolk
Sea salt
Lemon juice
White wine vinegar
Dijon mustard
Additional-virgin olive oil
Easy methods to make do-it-yourself mayonnaise
All it is advisable to do is to mix the egg yolk, salt, lemon juice, vinegar, and mustard. Whisk collectively for about 30 seconds. Then, you’ll very slowly add the olive oil and whisk continuously till the liquid turns into thick. In its place, you need to use a hand immersion blender to mix the combination extra shortly.
If you use the hand immersion blender, the mayonnaise will emulsify way more and prove extra thick and creamy.
The very best oil to make use of for do-it-yourself mayonnaise
Most mayonnaise is made with canola, soy or different processed seed oils. These oils are extremely inflammatory and never wholesome for the physique. My favourite oil to make use of for do-it-yourself mayonnaise is olive oil or avocado oil.
I at all times search for an olive oil that’s extra-virgin and that is available in a darkish inexperienced bottle. Relating to avocado oil, I search for small-batch oils from an area farm or I’ll purchase the Chosen avocado oil model.
It’s additionally essential to notice that the majority olive oil and avocado oils stable in shops aren’t 100% pure oils. They’re usually minimize with oils reminiscent of canola or soy to cut back the price of manufacturing. That is why it’s essential to at all times buy from a model that you just belief.
Listed here are a few of my favourite manufacturers of olive oil and avocado oil:
Bariani Olive Oil
Bragg’s Olive oil
Chosen Avocado Oil
Making do-it-yourself mayonnaise is tremendous simple and you need to use it for sandwiches, salad dressings and dips!
Easy methods to Make Selfmade Mayonnaise (with out seed oils)
- Prep Time: 10
- Whole Time: 10 minutes
- Yield: Makes 1 cup
- Class: Sauce
- Delicacies: American, French
- Weight-reduction plan: Dairy-Free, Gluten-Free
- 1 giant egg yolk
- 1/4 teaspoon Celtic sea salt
- 2 teaspoons lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
Directions
Mix egg yolk, salt, lemon juice, vinegar, and mustard. Whisk collectively for about 30 seconds. Very slowly add the olive oil and whisk continuously till the liquid turns into thick. In its place, you need to use a hand immersion blender to mix the combination extra shortly and to create a thicker mayo.
The mayonnaise retains within the fridge for 1 week.
