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Make your own mayonnaise in 5 minutes with 5 ingredients

Most store bought mayonnaise products are full of ingredients you can’t pronounce. They have a ridiculous shelf life. It makes you wonder how healthy it really is. If you are looking for a healthier, homemade version of this staple, we’ve got one for you. This 5 ingredient recipe one comes from Mother Earth News. The accompanying video is almost identical so you can also see how it is done.

Make your own mayonnaise in 5 minutes with 5 ingredients
Photo by Youtube (Screen Capture)

The trick to smooth, creamy mayonnaise is the emulsion or blending of two different liquids that generally don’t blend well. In the case of homemade mayonnaise, that would be the egg and the oil. You can get good results whipping them together by hand, in a blender or with a food processor.


3 eggs

1/2 tsp. salt

1/2 tsp. mustard

1/4 cup lemon juice or vinegar

1 1/2 cups oil

Some people prefer to use just the yolks. You can try it both ways and see which you prefer. Also, you can use most any kind of mustard. Dijon, for example, will add a little kick to your homemade mayonnaise. In the video, the chef recommends grape seed oil but any clear oil will work.

Start by adding the eggs ½ tsp salt, ½ tsp mustard, and ¼ cup of lemon juice together and mix. Steadily increase the speed from low to high. Allow the mixture to keep stirring as you slowly pour in the oil, letting it dribble in evenly. The mixture will begin to thicken at which point you can pour the remaining oil in more quickly. Once it becomes very thick, pour in any remaining oil, mix briefly and then stop or turn off the mixing appliance. Don’t over mix this because it can ruin the batch. If you end up with yellow-colored liquid and white chunks, your mix did not blend properly. You can still use the mix for things like pasta salad dressing. The key is to dribble the oil in very slowly.

Spoon the mayonnaise mixture into canning jars and cap. If it seems a little thin at first, that is acceptable. It will thicken in the refrigerator. This recipe makes about two cups and last two to three weeks in the refrigerator.

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