Ever wondered about homemade condiments? With as simple as this mayonnaise is, we all should. And as always homemade is the BEST!
At first, when I tried making homemade mayonnaise, I had to play around with measurements to get them just right. As a result, I had to waste some ingredients, which was sad. It was either too runny or did not have the taste or consistency I was looking for. Eventually, I got it down to measurements I felt were right and created a result mayo lovers would approve.
So it took some adjusting, but once I got it on the mark it’s actually pretty simple to duplicate. With ingredients that you most likely already have in your fridge and pantry recipe, you can make a tasty, very similar to store bought mayonnaise prepared in a much healthier way. Plus, it takes just 5 minutes to make, which is much faster than a run to the grocery store for it. Enjoy!
Ingredients:
1 large – egg
1 tsp. (5 ml) – salt
1 tbsp. (15 ml) – freshly squeezed lemon juice
1 cup (250 ml) – avocado oil
2 drops of freshly squeezed garlic juice (optional, but my preference)
Instructions:
When I make homemade mayonnaise I triple the portion so I don’t have to make it again in a week. You can make as many portions at a time as you need for your family size.
1. Add egg (I used a cold egg), salt, freshly squeezed lemon and garlic juice into the food processor bowl.
2. Pulse on high for 30 seconds.
3. Slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.
The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate. The mayonnaise will thicken even more. Store in glass jars with closed lids for up to 3 weeks. (I didn’t get a chance to store it longer than that as it goes quickly. I usually make fresh mayonnaise about every 2 weeks.)
- 1 large – egg
- 1 tsp. 5 ml – salt
- 1 tbsp. 15 ml – freshly squeezed lemon juice
- 1 cup 250 ml – avocado oil
- 2 drops of freshly squeezed garlic juice optional, but my preference
-
When I make homemade mayonnaise I triple the portion so I don’t have to make it again in a week. You can make as many portions at a time as you need for your family size. Add egg (I always use cold eggs), salt, freshly squeezed lemon and garlic juice into the food processor bowl.
-
Pulse on high for 30 seconds.
-
Slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.
-
The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate. The mayonnaise will thicken even more. Store in glass jars with closed lids for up to 3 weeks. (I didn't get a chance to store it longer than that as it goes quickly. I usually make fresh mayonnaise about every 2 weeks.)
-
Enjoy!
If you make this Easy 4 Ingredients Homemade Mayonnaise Recipe please share a picture with me on Snapchat, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
Kitchen items I used in making this recipe:
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Thank you I can’t wait try
You are very welcome! Enjoy eating clean and healthy 🙂
I never knew that making homemade mayonnaise can be this easy! Tastes so good too! Thank you for sharing another great recipe!
I know what you mean. The recipe is so much easier than it looks. I’m glad you liked the recipe! Enjoy! 🙂
How you can I get garlic oil?
Thank you
Do you mean “How can I make garlic juice?” Press or shredd fresh garlic, then place pressed garlic onto cheese cloth, and then squeeze out couple of garlic juice into the food processor bowl. I hope this answers your questions. Thank you for asking.
Can I use another oil in place of avocado oil, such as olive oil?
Hi Jan. Yes, olive oil does the same job. Thanks for asking 🙂 Enjoy!
This homemade mayo turned out AMAZING!!!!!! However, I only ended up using 1/2 cup of avocado oil instead of 1 cup and it turned out amazing – thick and creamy! And I will use a little less than 1 tsp. of salt next time. Otherwise, this recipe is WONDERFUL! No more store-bought mayo for us! Love this clean and healthy mayo recipe!!! Thank you very much, @ValyasTatsteofHome
That is awesome! I would stick to whole 1 cup of oil, but you can use less salt if you’d like. Or you can use small egg and 1/2 cup of oil. Any mayonnaise is made on oil, so it’s important to follow the recipe to get best results and delicious tasting mayonnaise. Thank you very much for trying out my recipes 🙂
Mine turned out very salty? will try again with half of required salt amount. Other then that it was great!
Wow, really? We must like our food a little more saltier, I guess. Add less salt next time and see how you like it. Thank you for your feedback.
Want to try to make this 1day. Can I put some other oil,if I don’t have on hand avocado oil?
Yes, you can substitute avocado oil with olive oil.
Thank you very much for this recipe! I always had a hard time finding mayo is stores that didn’t taste sweet to me and could never understand why they put sugar or high fructose corn syrup in it. Now I’m making mayo at home. I’ve substituted lemon juice with vinegar and only add a couple drops of lemon. Also, i adjusted the amount of salt ( put a little less) and experimented with different oils – tried olive and vegetable, but it tastes best with avocado oil. I never thought that making your own mayo is this quick and simple. Thank you again!
I am glad to hear that. Vinegar and lemon have same reactions in any recipe. For example: you can activate baking soda with lemon for the sponge cake batter. After making my own mayonnaise, I cannot eat the store bough at all. Thank you for such an amazing review! 🙂
The new Hellmann’s Mayonnaise claim to have real Eggs in it, which i still doubt, or else it has a hell of a lot of nasty preservatoves, but in general, you can’t buy REAL Mayonnaise, as it isn’t REAL Mayonnaise!
This recipe is more of an Aioli than a Mayonnaise, being that it contains Olive Oil and Garlic!
Hi Ole.
Typically if it had only garlic and olive oil then it would be more of an Aioli sauce,but with the addition of an egg it makes it more of a mayonnaise and to me it just tastes more like mayonnaise.
Wow vala homemade mayo yummy delish tho am wondering how do u make the garlic juice or would it work if I add it in finely minced been wanting to make my own mayo for so long I’m not sure if I have a good processor but do have an immersion blender would that totally work thanx like always for your help darling good night and cheers
Thank you. Press garlic into a cheese cloth and squize the juice out of it. I hope this clarifies a little bit more.
Where do you buy this kind of salt? Would Costco or winco have it?
Can I use mixer if I don’t have food processor or it won’t be the same?
Thank you!
I get this salt at Costco. No, mixer will not work, it has to be done in a food processor.
I used a blender and it worked for me maybe this helps
That’s great! I’ll give it a try next time I make. Thank you for your feedback. 🙂