Homemade Mayonnaise
Author: Marillyn Beard
Recipe type: Condiment
Ingredients
- 2 whole eggs, room temperature
- 2 egg yolks, room temperature
- 2 Tbsp lemon or lime juice
- 2-4 garlic cloves, crushed
- 1 tsp sea salt
- 2 Tbsp whey, optional (how to make whey)
- 1 cup olive oil (regular or extra virgin)
- 1 cup grapeseed oil, refined coconut oil or more olive oil
Instructions
- Put the eggs, egg yolks, juice, garlic, sea salt and optional whey in your food processor, blender or small/medium measuring cup (to use a hand immersion blender).
- For the food processor: blend the all the ingredients (minus oils) together for several seconds. Use the attachment at the top that allows you to drizzle in liquids. Add in the oils of your choice while the processor is running.
- For the blender: blend the all the ingredients (minus oils) together for several seconds. SLOWLY drizzle in the oils of your choice while the blender is going.
- For the hand immersion blender: Put in ALL the ingredients (including oils) into the cup and mix. Start at the bottom. Once you have a thick, creamy layer... slowly lift your immersion blender up, so it begins to emulsify everything towards the top. Don't over mix it.
- You now have delicious mayo when the mixture becomes fluffy, creamy and unified.
- Scoop the creamy mayo into a jar and store in the fridge. It will keep for about a week or so.
- If you added the whey, let the jar sit out in room temperature (covered) for up to 7 hours or overnight to ferment. Then store it in the fridge for up to several months, but we always eat ours up before the week is over!
Notes
You can omit the garlic cloves and add in Dijon mustard, which you will need about 2 teaspoons.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/homemade-mayonnaise/