This homemade mayonnaise uses 6 ingredients. It is made with real, whole food ingredients and uses noninflammatory oils, unlike most store brands.
I often avoided adding mayonnaise to anything because I viewed it as pure fat and a no good, very bad for you, artery clogging ingredient. Dramatic? I know.
This mayonnaise uses 6 simple whole food ingredients: egg, dry mustard, salt, lemon juice, apple cider vinegar and light tasting olive oil. (You can also use avocado oil). All familiar ingredients right? I’m amazed every time I make this mayonnaise. It’s so simple and it tastes so fresh!
You have to eat it within a week because it does not have the shelf life of most store bought mayonnaises, but that’s a good thing right?
What you need to make homemade mayonnaise
- 1 large egg, at room temperature
- Dry mustard
- Salt
- Lemon juice
- Apple cider vinegar
- Light tasting olive oil
Good for you ingredients
Olive Oil vs. Soybean Oil
Olive oil contains monounsaturated fats that have been linked to various health benefits, such as improving heart health. Olive oil also contains antioxidants and polyphenols which can have anti-inflammatory benefits.
Soybean oil contains polyunsaturated fats, including both omega 6 and omega 3 fatty acids. These fats are essential in our diets to help with proper body functions, but the problem is the Standard American Diet (S.A.D) we are consuming an excessive amount of omega 6 fatty acids which causes inflammation.
Other oils rich in omega 6: corn oil, cottonseed oil, sunflower oil, soybean oil and sesame oil.
Thinking you don’t use these oils to cook and you likely are not consuming very much of them? Take a look at the ingredients lists of your packaged foods. Th majority of our processed foods from chips to cereals to snack bars to sweets are made using a combination of these oils.
How to store leftovers
- To Store: Store in an airtight container in the refrigerator for up to a week.
- To Freeze: I do not recommend freezing.
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Homemade Mayonnaise
Mayonnaise is better when you know what the ingredients are.
- Prep Time: 5 Minutes
- Cook Time:
- Yield: 14oz. (About 2 Cups)
Ingredients
- 1 large egg, at room temperature
- 1/2 tsp. dry mustard
- 1 tsp. fresh lemon juice
- 1 tsp. apple cider vinegar
- 1 cup light tasting olive oil
Instructions
- In a blender, combine egg, dry mustard, lemon juice and vinegar. Pulse on low until ingredients are well combined.
- Slowly add in oil, pulsing as you add it in. Start slow then you can continue blending as you dump the remainder of the oil.
- Blend until the mixture is completely emulsified together.
Notes
- Make sure your egg is at room temperature. A cold egg will lead to runny mayonnaise. The saturated fat that is in the yolk will “melt” and emulsify properly when it is at room temperature.
- Take an egg out of the fridge and set in a bowl for 30 minutes prior to making your mayo. Do not attempt to warm it up in the microwave or oven.
- You can substitute Avocado oil for the Olive oil.
- Other olive oils will change the taste.
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