We are a house divided. Like many families in America, we’re firmly split down the middle when it comes to the question of mayonnaise versus miracle whip and each side claims that their favorite is the one with the tangiest flavor. I am a mayonnaise girl. I do not like Miracle Whip at all. Roddy is “Mr. Miracle Whip”. So when I decided to try and make homemade mayonnaise he was not very into the idea, but he helped with this process anyway.
Imagine our surprise when the finished product was perfection to us both!! That’s right, we both enjoyed this homemade mayonnaise just as much, if not more, than our personal favorite. Score!
I remember making mayo in school, and I clearly remember it being a pretty involved process of slowly drizzling oil into the blender, etc. So when I started researching recipes for homemade mayonnaise myself I was surprised by how easy it seemed. I was determined to make ours as healthy as possible. I’ve listed the main components below, but I also noted what we specifically chose to try and make this a healthier version.
Here’s how we made ours…
Homemade Mayonnaise (From Scratch)
1 cup of oil (We used avocado oil)
1 whole egg and 1 yolk (we used eggs laid that morning by our girls)
2 Tbsp Lemon Juice (we used freshly squeezed)
1/2 tsp Salt (we used Himalayan Pink Salt)
** Note: For extra tang you can add 1Tbsp mustard. We decided to try it plain first, but the next batch we’ll definitely make the addition of mustard.
1. Add your eggs to the blender.
2. Pour in your lemon juice.
3. Add your salt.
4. Pulse blender to mix the ingredients. DON’T turn it on full just yet – you don’t want to over beat the eggs. Just a few short pulses to mix everything up.
5. Through the opening on your blender, pour in a little drizzle of oil, and then turn the blender on as you continue to SLOWLY drizzle the full cup of oil into the mix.
6. Ta-dah! You’re done! Don’t worry if your homemade mayonnaise still looks a little runny at this point. The mixture is probably still a little warm from the blending action. It will thicken up as it cools. The above recipe yields about 16oz of mayo.
Kept sealed and refrigerated our homemade mayonnaise was good for 5 days – it may have stayed fresh longer, but we’d already used it all up by the 5th day.
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Here’s the recipe printable for your convenience:
- 1cup Oil
- 1 whole egg
- 1 egg yolk
- 2 Tbsp lemon juice
- 1/2 tsp salt
- Add 2 eggs to blender
- Pour in lemon juice
- Add salt
- Pulse the blender a few times until ingredients are loosely mixed in.
- Drizzle in a little oil.
- Turn blender on.
- Slowly drizzle the rest of the oil in.
- Blend until everything is mixed well.
- Pour into container and allow to cool before use.
- Yields 16oz
- For extra tang you can add in 1 Tbsp of Dijon or other mustard before you add in the oil.
Have you ever tried making homemade mayonnaise? Do you have a slightly different recipe? Any other suggestions for someone who wants to up the “tang factor” in homemade mayonnaise? Share with us below!
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