Later On

A blog written for those whose interests more or less match mine.

Never buying mayo again: It’s too easy to make

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Mainly it has become harder and harder to find a mayonnaise that’s not made with soybean oil, which I avoid like the plague (because the Omega-6 to Omega-3 balance is very bad). I’ve tried before making mayo, but now I’ve made two batches with no problem.

One major key: Make sure all ingredients are at room temperature. Specifically, set out the eggs a few hours to warm up fully, and the avocado oil, which I refrigerate, also spends a few hours on the counter.

Here’s the recipe for making mayo with an immersion blender, using the plastic cup that comes with it. This is an adaptation of this recipe, which has good photos (at the link). You can use the URL

  • 2 egg yolks (room temperature remember: that is vital)
  • juice of half a lemon (recipe called for 1 tsp, but I like more)
  • 1/2 tsp salt
  • 1/2 tsp white pepper (optional)
  • 1/2 tsp dry mustard (optional; you can instead use 1 tsp Dijon instead if you want)
  • 1 cup avocado oil and olive oil—and the oil also must be at room temperature. (I did half and half for one batch, but my latest batch is 3/4 c olive oil, 1/4 c avocado oil; on next I’m going to try 1 c olive oil, no avocado oil.)

Combine the yolks, lemon juice, salt, white pepper, and mustard in the blender cup (or use a canning jar that’s a snug fit for the immersion blender). Blend for 30 seconds or so to break up the yolks. You may need to tilt the cup so the blender blade reaches the yolks.

With the immersion blender running, add the oil a little at a time for the first half cup, blending after each addition. Make sure each addition of oil is completely blended before adding the next, which will require you to move the blender up and down a little, but mostly keep it on the bottom. The mixture should start to thicken and lighten. (Once you’ve made this a few times and have a feel for it, you can try going more quickly, or even try pouring all the oil on top of the eggs and then blending all at once — going slowly at first is just an extra level of insurance.)

Once the first half cup of oil has been added, add the rest more quickly. Add as much of the oil as needed to reach the consistency you prefer; the more oil you add, the thicker the mayo will become. I found I like using the full 1 cup of oil, but you may not. If the mayo becomes too thick and you want it thinner, blend water, 1 teaspoon at a time, into the mayo until you reach your desired thickness.

Transfer any mayo not being used immediately to a storage container (or leave it in the canning jar and seal it with a lid). Homemade mayo will keep for about 1 week in the refrigerator.

It’s quite simple and very easy. No need to buy that soybean-oil glop.

Written by LeisureGuy

18 September 2015 at 8:28 pm

Posted in Food, Low carb, Recipes

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