Did you know that you can make your own homemade mayonnaise in about 5 minutes or less? Last summer several of my friends posted their recipes for mayo. I was quick to jump on not only making their versions but also at coming up with my own. You know how I love to eliminate pre-packaged, preservative filled foods whenever I can & making my own mayo was a great way to do it. You see- we don’t use that much mayo to begin with. So making a fresh batch every couple weeks makes perfect sense. It’s healthier & I can create it just the way we like it. One of my favorite recipes is this one for Olive Oil Mayonnaise.
I love that I can control things like the amount of salt in the everyday things we add to our food by just making a homemade version. It’s amazing how many things have hidden salt & sugar that are really unnecessary. Hello- sugar in milk…. Really? My kids are to the point where they want to switch to almond milk or raw milk from the farmer down the street just because they can taste that milk doesn’t really taste like milk anymore. Same goes for these things like mayo. So the whole family is really happy that we make our own.
Olive Oil Mayonnaise
- 1/2 cup canola oil
- 1/2 cup olive oil not extra virgin
- 1 egg
- 1-1/2 tsp lemon juice
- 1 tsp salt
- In a tall mason jar add oils
- Add in egg & let sink to the bottom & settle
- Add lemon juice & salt
- Use an immersion blender - press all the way to the bottom of the jar - turn on & hold for about 20-30 seconds (don't move around until the mayo starts to form)
- Once it starts thickening up you can move the blender around to incorporate all the remaining oil that has settled into pockets around the sides & top.
- Once all blended together - refrigerate several hours before using (it tastes best chilled)
- Store refrigerated for up to 2 weeks.
- **Feel free to add more lemon juice or salt as desired to reach the perfect taste for you.
- **Note- since this does contain raw eggs - use your judgement when serving to expecting mothers or small children. I have heard this can be made using pasteurized eggs if you wish to try that.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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It tastes so much better than the store bought mayo!
WE LOVE THE STORE BOUGHTEN OLIVE OIL MAYO. SOOO GLAD FOR A RECIPE TO MAKE IT.
THANK YOU SO MUCH. KEEP UP THE GOOD WORK.
Is it safe to eat raw eggs?
Gina Kleinworth says
Thanks for your question Bonnie. I did make a notation that people should use caution when serving this to expecting mothers or small children. I also noted that some people do use pasteurized egg product when making this so that there isn’t an issue – however I have not personally tried this method yet.
Kim Cunningham says
This a great idea for all those summer dish that require mayo! I’ll give it a go!
I love homemade mayonnaise, it is so amazingly easy.
Thanks for sharing on Tasty Tuesdays. Hope to see you back next week.
Christina @ Juggling Real Food and Real Life says
Hi there! Thanks so much for sharing this with all of our Let’s Get Real readers. I’m surprised to hear that this is so easy to make. I’ve heard nothing but horror stories about folks trying to make their own. You’ve encouraged me to give it a try.