Homemade Mayonnaise
Yes!! I was so excited the other night when I made my first batch of homemade mayonnaise, and it came out perfectly!! (Well, after a couple of tries, anyways.) One more thing I don’t have to buy pre-made anymore!! Woohoo!
It really is easy. There’s no reason you can’t do this yourself! Just pour some stuff into a blender and mix for about three minutes. And it will cost you much less than buying a jar of it already made (and full of yucky preservatives!) at the store.
I challenge you to try this yourself at least once! I’m hooked.
Here you go!
Homemade Mayonnaise
- 1 whole egg
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 2 Tbsp white distilled vinegar
- 1/4 cup vegetable oil
- 1 dash paprika (optional)
- 3/4 cup vegetable oil
In a blender, add all ingredients except the last 3/4 cup oil. Blend on low for 2 minutes. Then, with blender still running, take the cap off the lid and slowly pour the remaining 3/4 cup oil into the blender as a thin stream. (Pouring too quickly will cause your mayo to be runny.) Caution: splattering may occur (ask me how I know)! Continue blending for a few more seconds, or until thickened; it doesn’t take long. Store in the fridge, preferably in a glass container.
Makes 1 c. mayonnaise.
My husband is a total JFG Mayonnaise snob. He’ll have nothing but that! So I was very pleasantly surprised when he licked a spoon with my homemade version on it, and thoughtfully replied, “Hmmm… it’s good!”
He likes it! Yay for me!! One less thing we have to add to our grocery list. That makes me happy.
I’ve noticed that some store bought mayo has sugar added to it. If you like a sweeter mayonnaise, you might try adding a little sugar to suit your taste. You can also use Canola oil instead of vegetable oil.
Enjoy!!
*Just as a follow up… we’ve eaten two week old homemade mayo fine. I wouldn’t let it go for longer than that though.
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This is SO on my list of things to do!
Kendra, I’m pretty sure I’ve made this with Olive Oil, too. It’s been a while though and I can’t remember exactly. Do you know how long this will keep in the refrigerator? That was one reason I didn’t make it very often – I don’t use it a lot and was afraid most of it would go bad. I should probably cut the recipe in half (might be hard to blend) so i only make what I need.
Amy- not sure how long it would be good for; I’d say a week or so to be safe. It only makes one cup though, so it’s not like a whole lot would be wasted
You could try cutting it in half, and using a small egg I guess.
Wow. That seems so easy! I may just have to try that. I wonder if you could use olive oil instead. I don’t keep vegetable oil around very often. Thanks for sharing!
To Missy, yes you can use olive oil in place of the vegetable oil.
Also when I make mine I use fresh squeezed lemon juice in place of the vinegar. I do this due to issues with candida.
The recipe I follow is listed at http://www.healingnaturallybybee.com
Have a blessed day,
Paula
Here’s a link to the recipe I use (due to health reasons):
http://www.healingnaturallybybee.com/recipes/recipe154.php
I just tried this for the first time about a month ago…The same recipe(wierd huh??) We love it 2…I think it is like a game 2 me of how many things can I make myself and not buy from the store….Keep those homemade recipes coming
thanks, I’ll try it!
This is so easy, my 14yr old daughter made it for us. I had seen your post a couple of weeks ago & we were out of mayo. So we tried it. Besides the “orange color”..lol this was due to the over-dashed paprika my daughter added. Still tastes great!!
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