Prepare to be blown away by this 10 Second Homemade Mayonnaise!
That’s right. I said 10 seconds. T E N S E C O N D S. If you’ve ever attempted to make mayonnaise before, you probably feel a deep dark feeling in the pit of your stomach by the very phrase “homemade mayonnaise.” Boy, do I know that feeling. I don’t know about you, but most of my homemade mayonnaise attempts have usually gone like this…
“Okay, it’s homemade mayo time! I can totally do this. I am a freaking mayonnaise professional, I am! Wait for the eggs to reach room temperature. Check. Mix the lemon juice, egg yolks, and salt together. Check. Okay now slowly drip the oil in. Not too fast…S-l-o-w-l-y…just drop by drop…DANG IT! That’s too much! Okay, maybe I can save this thing. Just keep whisking, it’ll turn out. Who cares if your arms are burning, DaNelle! Whatever you do, don’t stop whisking! Whisk like your life depends on it!……. I think it’s time to face the facts. This isn’t looking like mayonnaise. I hate mayonnaise.” – The Mayonnaise Troubles Of DaNelle
This Homemade Mayo Recipe is possibly the EASIEST recipe in the world.
The reason why most homemade mayo recipes are typically so hard to make is that in order to emulsify the oil into the yolks, you need to whisk and add the oil at a very slow rate. As in a painfully slow rate. The big problem is this: There’s a chance your mayo isn’t going to emulsify. It’s a real downer when you’ve wasted all that good oil and organic egg yolks. It’s like a stab to the heart, wasting my farm fresh eggs. I can just hear my chickens sobbing in the backyard each time an egg yolk is wasted on a failed mayonnaise batch. This recipe is DIFFERENT.
My recipe is adapted from The Healthy Foodie’s recipe, and it differs from traditional mayonnaise in a few ways. Instead of using a whole egg, I use 3 egg yolks and increase the amount of olive oil. Egg whites really shouldn’t be eaten raw because raw egg whites have high levels of avidin, a protein that binds to biotin in your body, making you deficient in biotin. Avidin is deactivated during cooking, and is totally safe to eat cooked. So this mayonnaise is also a healthier traditional mayo.
You may be worried about eating raw egg yolks.
But trust me, our family isn’t afraid to eat raw eggs yolks, raw cheese, and raw milk. We raise our own chickens who have an acre of land to roam and this natural environment increases the amount of Vitamins A, D, as well as beta-carotene and omega-3 fatty acids. According to this study, cage-free hens had lower chances of contracting salmonella than chickens who were commercially raised. In fact, let’s talk for a minute about salmonella. The odds of you contracting salmonella from eating an egg are 1 in 20,000 to 1 in 30,000. To put that in perspective, you have a 1-in-1000 chance of dying by an accidental drowning and a 1-in-6500 chance of dying from accidentally slipping and falling. On top of that, very few cases of salmonella actually involve death.
It’s for these reasons that our family feels completely safe eating our pasture-raised, farm-fresh, organic RAW eggs from our healthy and happy chickens. But most importantly, the lemon juice in the recipe increases the acidity of the mayo to about 5.0 pH. This further prevents the chances of salmonella bacteria growing. If you still feel nervous, after you make your 10 Second Homemade Mayonnaise you can pour it in a glass bowl over a simmering pot of water. Stir constantly until the temperature reaches 160 degrees. That will help put your mind at ease!
So there you have it! Now let’s get to this 10 Second AMAZING Homemade Mayonnaise
A word on your choice of oil: I’ve made homemade mayo with coconut oil, olive oil, avocado oil, macadamia nut oil, and even butter. They all work fine. You should avoid oils that are high in polyunsaturated fats like vegetable, canola, corn, soybean, and safflower. These oils are nothing more than inflammation and cancer in a bottle. If you are going to use those oils, you might as well just purchase conventional mayo and then drive your van into a ravine.
A word on olive oil: Even though most of the time I recommend using extra virgin olive oil, I don’t recommend using it in mayo. It’s just too flavorful. It will overpower your mayo and it may even come out bitter-tasting. Instead, opt for a light or mild olive oil. Feel free to do a combo of any of the GOOD oils above. The reason I like to use olive oil is that olive oil is healthiest when NOT heated. So it’s perfect for an unheated recipe like mayo.
(NOTE: Please halve this recipe if you are making it for the first time. It will help you make sure it comes together without wasting too many ingredients)
Here’s the ingredient lineup, and how to make this super-quick mayo.
IMPORTANT: YOU MUST PUT THE INGREDIENTS IN THE JAR IN THIS ORDER! YOUR JAR MUST ALSO BE CLEAN AND DRY. That means no water droplets from a recent washing. Zero.Use a wide mouth pint mason jar for making this. Pour in 3 egg yolks. Add 3 tsp. of lemon juice to the jar. Add 1/4 tsp. of salt. Add 1 1/4 c. of olive oil. Yes, dump the whole thing right in. Now grab your immersion blender and stick it all the way to the bottom.
Get ready for some amazing-ness.
See? It’s THAT easy!
I don’t want to say “I told you so.” But… I told you so. Watch this video from my friend Pamela at Gym Free Fit to get a better idea of how it comes together:)
10 Second Homemade Mayonnaise
Place the egg yolks in a wide mouth pint mason jar. (THE EGG YOLKS MUST COME FIRST)
Add the lemon juice, salt, and olive oil.
Using an immersion blender, blend until thickened. (click here to see where I buy mine)
Store in the fridge for up to a week.
How long will Homemade Mayonnaise keep?
Regular Homemade Mayonnaise will only last about a week in the fridge. But you can make it last longer by preserving it by lacto-fermentation. I know it sounds pretty weird, but it’s a great traditional way to preserve condiments. Before people could chill their food, lacto-fermentation would help preserve food and keep it from spoiling. Lacto-fermentation also gives your tummy a good dose of natural homemade probiotics. The instructions for making lacto-fermented mayonnaise are simple:
- Add 1 TBS. of liquid whey to the recipe above.
- After you’ve made the mayonnaise, cover with a lid and sit on your counter for 7 hours (or overnight). This will help the probiotics grow and preserve your mayonnaise.
Now your mayonnaise will keep in the fridge for up to 7 months. Pretty cool, eh?