Ditch the store bought and make up a batch of this homemade mayonnaise instead. Ready to use in minutes, this low carb condiment is a must have for your fridge!
The difference between store bought mayonnaise and homemade is phenomenal! It really doesn’t compare and all you need is 5 ingredients, a food processor and 5 minutes. So easy and so worth that little effort!
How To Make Homemade Mayonnaise
Be sure to scroll down for the full recipe!
Prep – separate the egg yolk form the white.
Combine – Add the egg yolks and half of the olive oil to the food processor. Pulse. Add the remaining ingredients and pulse until thick and creamy
What is in homemade mayonnaise?
This mayo is made with just 5 ingredients plus a little salt. There are no added preservatives or additives unlike store bought. The ingredients you will need are:
- Extra virgin olive oil
- Egg yolks
- Lemon juice
- White vinegar
- Dijon mustard
How long does it last?
Homemade mayo will keep in the fridge for 3 to 5 days, it has a shorter shelf life compared to store bought as it’s made from all natural ingredients. Be sure to keep it refrigerated in an air tight container.
Do you need a food processor?
Using a food processor is the quickest and easiest way to make homemade mayonnaise. You can also make it with an emersion hand blender if that’s what you have. If you are in a pinch you can hand whisk it, but it will take a bit longer.
Recipe Notes and Tips
- Add the oil in two batches. If you add it all at once it won’t emulsify and the sauce will be broken.
- Don’t over blend it. The ingredients can break apart, it’s much better to pulse it gradually.
- Use fresh eggs and organic /free run if you can.
More Egg Recipes
Homemade Mayonnaise
Ingredients
- ¾ cups extra virgin olive oil
- 2 egg yolks
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 1 tsp dijon mustard
- Pinch of salt
Instructions
- Separate egg yolk from egg whites
- Add egg yolks and half of the olive oil in food processor
- Pulse for 30 seconds
- Add remaining olive oil, lemon juice, white vinegar, dijon mustard and salt
- Pulse for 1 minute until creamy and thick
- Serve and enjoy!
Notes
- Add the oil in two batches. If you add it all at once it won’t emulsify and the sauce will be broken.
- Don’t over blend it. The ingredients can break apart, it’s much better to pulse it gradually.
- Use fresh eggs and organic /free run if you can.
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