Mayonnaise is one of the ingredients you'll never want to buy at the store once you've tried to make it at home. It's incredibly easy and fast to make (much faster than running to a store!) and allows for variations based on your taste and the dish you'll use the mayonnaise in. It's perfect for Caesar salad, herring salad, and juicy homemade burgers!
What you'll also love about this recipe is the lack of dirty dishes - you'll be making it in a jar suitable for storing. It's a big deal for me, considering the amount of dirty dishes we accumulate daily.
This is also a basic recipe that you can further adjust by replacing the type of oil or adding some extra spices. Olive oil will give a stronger taste and is usually the first choice for the keto diet, and you can also use grapeseed, avocado, or sunflower oil. Having tried all these options, we've sticked with rapeseed oil which gives a milder taste that doesn't dominate a dish. To ensure the mayonnaise is as healthy as possible, look for organic rapeseed oil from responsible manufacturers.
Things To Note About Ingredients
Eggs need to be fresh and clean since they'll be used raw. We use eggs from the local farm, where we know that the eggs are always fresh. However, store-bought eggs are also fine if they haven't expired.
The type of oil you choose will greatly impact the taste of the mayonnaise. For instance, I don't like the taste of olive oil in dishes. Instead, I prefer it when it's balanced with other ingredients and only adds an accent to the overall taste of a dish. Therefore, mayonnaise made from olive oil has a slightly too intense taste for me. Having said that, it might suit you perfectly, and it's worth giving a try. Also note that with the indicated amount of oil in this recipe, you'll get a rather thick mayonnaise that's perfect for garnish, sandwiches, etc. Add some extra oil if it's too thick for the intended usage.
Apple cider vinegar can be replaced by fresh lemon, lemon juice, or white vinegar. The recipe calls for an acidic ingredient to help balance out the fat.
In this recipe, we used English mustard with mustard seeds visible in the texture. Another popular option (if not the most popular) is to use Dijon mustard with its slight sweetness. It's worth experimenting to find the taste that you prefer the most.
How To Make Healthy Homemade Mayonnaise
While you can make mayonnaise with a regular whisk, this recipe calls for an immersion blender to make the process super quick and easy. In under 5 minutes from start to finish, you'll get a creamy mayonnaise rich in texture and taste.
You'll also want to choose a mason jar with an opening large enough for the blender to go through. You can also blend the mayonnaise in the blender cup and then transfer it to a clean container for storage. However, in this case, the process will include some dirty dishes.
- Take a clean mason jar and add an egg, mustard, sugar (or another sweetener of your choice), apple cider vinegar, vegetable oil, and salt.
2. Submerge the immersion blender until it reaches the very bottom of the jar, and keep it steady. Start blending and continue for 20-30 seconds - you'll notice thick, white and foamy texture forming at the bottom of the jar. It's important not to raise the blender during this step!
3. Raise the blender a bit to ensure the rest of the mixture is emulsified properly. Continue blending for another 30-40 seconds. When done, the mayonnaise will have a uniform and thick consistency.
And voila, you just made a healthy, yet incredibly tasty homemade mayonnaise in under 5 minutes!
Healthy Homemade Mayonnaise
Equipment
- 1 immersion blender
- 1 mason jar
Ingredients
- 1 egg
- 1 teaspoon English mustard (can be replaced by Dijon or another type of mustard)
- 1 teaspoon sugar or another sweetener (Monk Fruit sweetener is used in this recipe)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 0.6 cups vegetable (rapeseed) oil (150 ml)
- ½ teaspoon salt
Instructions
- Add an egg, mustard, sugar (or another sweetener), apple cider vinegar, vegetable oil, and salt to a clean mason jar.
- Place the immersion blender into the jar, and keep it steady. Blend for 20-30 seconds until you notice thick, white and foamy texture forming at the bottom of the jar. Don't raise the blender during this step!
- Raise the blender to ensure the rest of the mixture is emulsified.Continue blending for another 30-40 seconds. When done, the mayonnaise will have a uniform and thick consistency.
Video
Disclaimer: This label was generated using an online calculator and might not be 100% accurate.
Jazzmin
Your beautiful step by step images were incredibly helpful for making this homemade mayo! It was so good! I'm amazed at how easy it was to make.
Foodywise Editorial Team
I'm so glad it was a breeze to make the mayo and that you loved it! It's so enjoyable once you try! 🙂
Laurie Griggs
I really love the idea of making homemade mayo because I really and trying to steer away from foods loaded with artificial ingredients. Plus, it looks so much better in terms of flavor. Love English mustard! 🙂
Foodywise Editorial Team
English mustard is great, isn't it? I'm so happy you found this recipe helpful 🙂
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Foodywise Editorial Team
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