Homemade Mayonnaise is easier than ever to make! This blend mayonnaise recipe uses just a few ingredients to whip up a fresh batch of rich, creamy mayonnaise.
Do you know how easy it is to make homemade mayonnaise? SO EASY! Make my blender mayonnaise with 3 ingredients and 3 minutes today!
Fact: I don’t like mayonnaise. I know, I know! I’ll only eat it if it is generously masked by other flavors, like a Spinach Dip, so I don’t know it is actually mayo. Until… I started making my own Homemade Mayonnaise.
There is something about eggs and oil sitting on a shelf unrefrigerated in the grocery store that really freaks me out. Most don’t seem to have much flavor either, which makes me beg the question: WHY???
Why are we using this stuff? Just to add moisture to a sandwich so isn’t too dry?
Much like my Blender Butter, I find that making homemade mayonnaise is much more satisfying and tasty. What is mayonnaise?
In its most basic form, mayonnaise is made with eggs, oil and cheese. The beauty of making your own mayonnaise is that you can control two of these factors.
You need eggs, otherwise it isn’t mayonnaise, but you can choose the type of oil and amount of salt added. What type of oil do you use in mayonnaise?
Most commercial mayonnaise is made with vegetable oil or soybean oil. You might see some made with olive oil as well. Safflower, canola, grapeseed and peanut oil can also be used. I find that using a good, quality olive oil adds the most flavor and richness.
For aiolis and spreads, it also that lends to a darker hue (pictured), but for a recipe that calls for baking or blending it in a dip, I might use a vegetable oil.
It is also cheaper if you are making a huge batch. Depending on what flavors you add, you might not want something with an overwhelming base flavor.
Salts can also be changed up. I highly discourage the use of regular table salt, also known as iodized salt. Iodized salt can give it a metallic flavor.
I prefer to use a flat Kosher salt or Maldon Sea Salt. It not only emphasizes the flavor, it will help to preserve your mayo.
After the base mayonnaise recipe, you can now flavor to your liking. The most popular for mayonnaise recipes are lemon juice, Dijon mustard and fresh herbs.
Store in an airtight container in the refrigerator for up to a week!
Don’t underestimate the importance of a good blender. Frozen drinks and smoothies will the correct consistency and fit through a straw and soups and salad dressings will be super smooth. I’m in love with my Blendtec and I know it will last me a lifetime!
If you like making your own condiments, check these out:
- 2 egg yolks
- 1/2- 3/4 cup oil of your choice*
- Sprinkle sea salt
- Add ins : optional
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon white or black ground pepper
- Place egg yolks into the blender and beat on high for 1-2 minutes or until color starts to lighten.
- With blender running, start to VERY slowly drizzle in oil. Amounts will vary, so what you are paying attention to is SOUND. You will very noticeably hear the sound change from sloppy and wet to thick and creamy.
- At this time sprinkle in your desired amount of salt. Don't worry, you can fold in more later if you wish. Give it another quick whirl to blend.
If you've tried this recipe, come back and let us know how it was!
Oil amounts will vary greatly based on the size of your egg yolks and the type and thickness of oil you are using. Instead of focusing on measurements, focus on the SOUND the mayo is making in the blender to know you have the correct amount.