Homemade mayonnaise is so easy to make and uses common kitchen ingredients– you’ll never have to buy it again!
When I first got married, my husband converted me to the deliciousness of Duke mayonnaise. This might just be a southern thing, but Duke mayo is very good.
A lot has changed since my early married days, though. Well, come to think of it, just about everything has changed. I mean, five kids, as many moves, and almost as many jobs later, here we are approaching our eleventh anniversary this summer.
Back to the point at hand, we now buy much less processed foods. I have learned to make many, MANY things from scratch. Once you get over the initial learning curve that comes with trying something new, it becomes routine and easy to make your own jam, ranch dressing, sandwich bread, mayonnaise, and more.
The trade-off is better tasting food, more saving on your grocery bill, and fewer special trips to the store for that one ingredient you’re missing.
Three Minute Homemade Mayonnaise
Homemade mayonnaise really can be made in just three minutes (or less). I make mine with non-GMO canola oil, but you could substitute a different oil of your choice. Sometimes I use freshly squeezed lemon juice, but most often I just pull some lemon juice out of the refrigerator.
More “From Scratch” Recipes to Check Out ::
- Whole Wheat Sandwich Loaves
- Best Ever Ranch Dressing
- Chia Seed Jam
- 5 Minute Super Greens Pesto
- Simple Thin Crust Pizza Dough
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Homemade mayonnaise is so easy to make and uses common kitchen ingredients– you’ll never have to buy it again!
Ingredients
- 3 eggs
- 1/4 C lemon juice
- 1 1/4 tsp dry mustard
- 1 1/2 tsp kosher salt
- 1 3/4 C non-GMO canola oil
Instructions
- Combine the eggs through the salt in a high-powered blender. Pour the oil into a liquid measuring cup.
- Place the lid on the blender and turn it on, then immediately to high. Immediately pour in the oil in a slow and steady stream while the mixture runs on high. You should hear the change in the blending as the mixture emulsifies and thickens. Turn the blender off as soon as you finish pouring in the oil.
- Transfer the mayonnaise into a pint jar* and store in the refrigerator.
Notes
*Use any extra to make a quick batch of best ever homemade ranch!
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Could I use avocado oil instead of canola? Thanks!
Yes!
Made this recipe today and am SO excited! I only had cold pressed EVOO and wouldn’t use it again – it has a potent olive oil flavor. The instructions above are otherwise simple and accurate!
★★★★★
Does it make sense for this recipe to turn out a little more orange/yellow because I used fresh eggs from a local farm, rather than store-bought?
Definitely.
How long does this mayo keep?
Up to 2 weeks.