Homemade Mayonnaise

I’ve never been a huge fan of mayonnaise on its own. The grocery store jars of mayo are never appealing to me in their oily, gelatinous form, so it isn’t a condiment that I always have on hand, but when I need it, I NEED it! While store-bought mayo is convenient, it is also filled with inflammatory seed oils, processed sugars, and other unnecessary ingredients. Honestly, I’d rather leave all those added ingredients on the shelves. 

Today, there are many healthier options available. Primal Kitchen and Chosen Foods are two excellent examples that I occasionally add to my Thrive Market order, but once I learned I could make my own at home with just a few simple ingredients, I stopped making sure my pantry was always stocked. This homemade mayonnaise is so creamy, smooth, and full of flavor. Best of all, it can be made in just minutes. It also makes the best base for aiolis and dipping sauces.

This recipe takes about 5 minutes from start to finish to make, and cleanup is minimal because it is made right in the mason jar you store it in. The only cleanup is the immersion blender used. Just pop the lid on your mason jar and store it in the fridge for up to two to four weeks. I go by the smell test when it comes to eggs, as long as they smell ok they’re good to use in my book. If you don’t feel comfortable with that just go by the ‘best by’ date on the carton of eggs.

The ingredients used are just as simple as the recipe itself. The main ingredients you can get by with: eggs, lemon juice, and a good quality oil. My favorites are avocado and olive oil. I like to add in a little bit of mustard, salt, and white wine vinegar and a squeeze of lemon juice to add flavor. Garlic is also a yum addition.