I’m going to to be honest and tell you that this post almost didn’t happen. You see, I was a total flunkie my first few attempts at making homemade mayo.
I tried making it with a food processor, with my Blendtec and with a whisk. None of the methods worked — I just couldn’t get it to emulsify. I ended up with an eggy, oily mess.
I read about using the stick blender technique, which is supposedly fool-proof, but I failed the first time at that, too. (Not sure what that says about me!)
Good thing I’m stubborn. I decided to stick to it and my second attempt at using the hand immersion blender turned out perfectly. (There may have been some hooting and hollering on my part!)
I’ve since made homemade mayonnaise with my stick blender a half a dozen times and each time it has turned out beautifully. It’s so incredibly easy (now that I’ve got it down!) and takes all of 30 seconds.
It’s also frugal. All you need is one egg, one cup of olive oil (not extra virgin) and one-half a lemon. Depending on the cost of your eggs and oil, you can easily whip up a batch for under $1.
And it’s incredibly versatile. I’ve added cilantro and cumin for a Mexican chicken salad. I’ve added basil and garlic for a Mediterranean salad dressing. And I’ve used it on lettuce wraps with shredded chicken or ground beef.
Not to mention, homemade mayo actually tastes good. Scratch that, it tastes delicious! (And I don’t normally like the tangy taste of mayonnaise from a jar.)
Being on the Whole30 motivated me to give this a go, but now that I realized how un-intimidating making homemade mayo is, I’ll never buy mayonnaise at the store again!
Even if you’re super loyal to your Hellman’s, homemade mayo is PERFECT for Pesach. Kosher for Passover mayonnaise is super expensive and honestly, the ingredients are pretty awful for you. Homemade mayo is the perfect money-saving and health-promoting solution.
How to Make Homemade Mayonnaise
Now that I’ve hopefully convinced you to brave homemade mayo, here’s a step by step tutorial so you can easily (and quickly) make this in your own kitchen.
Start by gathering your ingredients and tools. As I said, you need one room temperature egg, one cup of olive oil (not extra virgin) and one-half of a lemon (or lime). If your citrus is small, go ahead and use the whole thing.
Yes, that is a raw egg that is used in this recipe. I did my research about salmonella and felt okay about using raw eggs with my older, healthy kids. If you’re feeding young children, the elderly, or anyone who is immunocompromised, you may want to look into buying pasteurized eggs or making them yourself.
As you can see in the picture, I use my hand immersion blender and the cup that comes with it. If your stick blender didn’t come with a cup, try using a glass jar (a Balls canning jar would be perfect). You just don’t want to do this in a bowl — the container should be about the same circumference on the top as it is on the bottom.
I also use a small strainer, so when I squeeze my lemon or lime, I can do it right over the cup, without having to worry about seeds or pulp.
Okay… are you ready to make some mayo??
First, crack your egg into the cup. (If you’re concerned about blood spots, let two eggs come to room temperature – so you have a back-up.)
Next, squeeze one half a large lemon/lime or one whole smaller lemon/lime into the cup. I like the lime flavor a lot, but if you’re not a fan, stick to lemon. (That’s my daughter squeezing in the lime for me.)
Then, pour one cup of olive oil into the cup. The egg will bounce around as you’re pouring in the oil, so give it a second to settle back down to the bottom. (That’s my younger son pouring for me! Aren’t they great helpers?!)
Once everything is settled — egg on bottom, oil on top — put your hand immersion blender into the cup, all the way down to the bottom. Turn it on LOW. (If you have two settings, you must use low. I used high the first time I tried this and it didn’t work. Too.much.power. Definitely use the low setting.)
Within a second, you will see the emulsification starting to happen. This will be very exciting — but don’t get so excited that you move up your blender. Keep it planted on the bottom of your cup for another couple of seconds, letting the emulsifying liquid move up to the top of the cup on its own.
Once it’s all blended (really – just a matter of seconds, maybe 15 seconds, tops), you can slowly pull up our stick blender. I’ve found that a bit of oil tends to “stick” on the top, so you can lift and lower your blender a few times over the top of the surface to help that blend in.
(If you’re trying to jzhuz and photograph at the same time, you may need some assistance holding the cup steady.)
And that’s it – you just made homemade mayo!
Perfect for Passover — or anytime of the year!
Store your mayo in an airtight container in your fridge. Your homemade mayonnaise should last four or five days, but mine is always eaten in two days, tops. Add in herbs, garlic, more lemon, salt or spices to jazz it up, or use it as is. Either way, I know you’ll love it.
Do you make homemade mayo? What are your tips and technique?