Homemade Mayo? Oh yes you can!

Ok, so let’s talk  mayonnaise here.  It’s yummy and tasty and creamy! Mmmmmmm! We put that $&#@ on everything and it’s kind of a staple in most people’s kitchen. What makes that yummy creamy condiment what it is? How is it made? I mean,  I don’t know about you, but I just never really thought much about it. I certainly NEVER thought about making it. Until now. Now that I wanted to know more about the food that I was eating, I had to think about it. How would I even go about making it, and why would anyone want to??

Well, firstly the ingredients in homemade real, natural  mayonnaise are so ridiculously simple, and secondly you can seriously whip up your own batch in like….MINUTES!! I really couldn’t believe how simple it was

  • 1 egg (room temp!)IMG_5943
  • 1 tsp apple cider vinegar
  • 1 tsp sugar free mustard
  • pinch of salt
  • 1/3 cup olive oil
  • 1/3 cup grape seed oil
  • 1/3 cup coconut oil (melted)

Crack the egg in first, then add the other ingredients. Add the oil(s) last.


When all of your ingredients are in your bowl, insert your immersion blender while it’s off, and rest it right on the bottom. Then turn it on and hold it there on the bottom until you see the oil start to emulsify (notice the oil in the first pic and how it’s turning white) then slowly raise it up and around to blend everything together. That’s it! In literally 30 seconds, you will have some beautiful, natural mayonnaise.

Look at how creamy and smooth that is!! Let me tell you, it tastes soooo good! Why doesn’t everyone do this??

I have tried this with just olive oil, and olive oil/avocado oil blend, both were good. I came across this recipe about a month ago, and this is the way I have been making it since. I think it’s the nuttiness of the grape seed oil that makes it taste so good. Whichever oil(s) you choose, it’s going to be better for you, and better tasting, than any store bought mayonnaise, that’s for sure! IMG_5958

You can experiment and make it with lemon juice instead of the vinegar, a few drops of hot sauce for some spice, or a tsp of honey to make it a little sweet. I make it in small batches and it keeps it in the fridge for about 3 days. This mayo is SO tasty with some of my beautiful, fluffy almond bread, toasted with a couple of slices of tomato. Heck ya!!!  I would love to hear if you try to make it, and what oil blend and seasonings you decide on. Comment and let me know! Enjoy!!








6 Comments Add yours

  1. I didn’t know there was such a thing a sugar free mustard.. where would one find this.. and cant wait to try it


    1. Hi Dianne! Yes, there sure is. I use Kozliks Canadian Mustard. I got it at Remark. It is all natural, sugar free, and made in Toronto. You can get it in many different flavours too. For this one I used “green peppercorn”. I also have the “balsamic, fig and date” flavour. Fun fact-Canada grows over 90% of the worlds mustard! 🙂


  2. Loree says:

    Mmmmmmm I will be making this !!!!!!


    1. Let me know how it turns out Loree! 🙂


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