- 1
Ingredients
- Eggs
- Lemon
- Extra Virgin Olive Oil
- Salt
Preparation
Step 1
1. In a measuring cup, combine both grapeseed and extra virgin olive oil.
2. To a blender add the egg and egg yolk.
3. To the blender add 2 tablespoons lemon juice. This is essential as the acid binds the ingredients.
4. To the blender add 1/2 teaspoon salt. (You can also add 1 teaspoon of dijon mustard which I omit if I don’t have it)
5. Blend the ingredients for a couple of seconds and then
, drizzle the oil into the blender while blending.
All you need to add to the mayonnaise to allow it to keep for 2 months is whey.
2. Add 1 tablespoon of whey to your mayonnaise, mix thoroughly and allow to sit out at room temperature for 6 hours.
After 6 hours, place in the refrigerator and it should keep for 2 months.
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How to Make Homemade Mayonnaise With 4 Simple Ingredients
Resolutions – Step Two – Make My Own Baked Goods
I use a blend of olive oil and coconut oil. We love homemade mayo!
Make it all the time. I use a stick blender to mix. Wrote a post on it a while back.
I use Dijon mustard instead of lemon and then sunflower oil, sometimes I’ll use a sunflower/olive blend.
Wow, I didn’t know that there was a fermenting process. That is very helpful and makes whipping up homemade mayo so much more worthwhile.
Yummy Diana! My Chilean Grandma showed me how to make this at one point.
I make a similiar mayonnaise but use 2 egg yolks instead of the whole egg and olive oil, not extra virgin. I add the dijon mustard. I love the idea of adding whey to preserve it. We have goats and I make cheese so have lots of raw milk whey, that usually goes to the animals. I will try this.
Thanks for posting this. We’ve been working on incorporating “Nourishing” foods into our diet and I’ve only tried to make mayo once, and have been thinking about trying it again. I’ll definitely try your recipe. I recently read Catherine Shanahan’s Food Rules which inspired me to try to remove the remnants of vegetable oils from our diet.
My husband Mike makes mayo all the time! We love, love, love it! To spice things up he will make a curry/mayo dip for veggies.
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Found this recipe through Pinterest. Two of my family members have dietary restrictions, so I’ve gone “back to the beginning” and am attempting to make everything from scratch so I know what’s in it. Holy moly. This is DELICIOUS stuff. I could eat it by the spoonful! Thanks for sharing the recipe.
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Thank you so much for the tip about preserving the homemade mayo. I made it for the first time today, and wondered how I could make it last longer,… now to find some whey!
I love it! I always put a little dill on it… give a sweet and different taste! The way to pour the olive oil in the yolk has to be very slow in order to make it smooth and with body.
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My nephew’s wife has a mayonnaise store in Brooklynn and online. (Empire Mayonnaise) They sell all sorts of flavors of mayonnaise!!…at a pretty hefty price in my opinion- but makes me realize how many different ingredients can be used in mayonnaise! I have been a Miracle Whip girl but would love to make something yummy and healthy!
Any suggestions on how to ferment and make it non-dairy? I can’t do whey. I’ve been purchasing grapeseed mayo and love everything about it…but the price! It’s so expensive! I can’t wait to try this one, but I need it to last more than a few days. Do you know if it would freeze well? Thanks for such a great idea!
I’m really not sure about freezing. I would honestly just make a small batch and test it. See how long it lasts you and improvise from there.
I’ve made mayo many times. I learned to make it in culinary school. We didn’t use any whole eggs, just egg yolks and it works fine. One egg yolk will hold about 1/2 to 1 cups of oil. I have made it with both canola and olive oils and it’s quite delicious either way. The whey is a good idea, but what yogurt did you use? Plain Greek? I think I’ll try it next time I decide to make some homemade mayo.
If you’re afraid of raw eggs, use the cooking method in preparing homemade mayo. I certainly plan on making my next batch using whey and fermenting. I always add a 1/2 tsp garlic powder and a tsp dry mustard.
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