There's a few things I make at least once a week - bone broth, no-knead sourdough bread, homemade salad dressings, easy roast chicken, and, this avocado oil mayonnaise. I use it for sandwiches for the lunches my son packs for school, as well as a base for dips and dressings. It's easy to do, coming together in only a few minutes.
For a long time, mayonnaise making was pretty hit-and-miss for me. Sometimes it came together in a beautiful, smooth emulsion, and other times it was thin and gloopy - a miserable waste of eggs and oil. After a few years of making my own, I stumbled across a tip that has helped me to make smooth, beautifully emulsified mayonnaise every time without a hitch.
Fresh Egg Yolks
Mayonnaise is a classic sauce that is based on raw egg yolks which allow for the emulsification of oil into a bit of lemon juice, water, and vinegar. Raw eggs are particularly rich in choline, a heat-sensitive B vitamin that is critical to several biological functions. Choline deficiency is linked to liver disease, atherosclerosis as well as neurological disorders (read it here). Choline, much like folate which is found in leafy greens as well as organ meats like liver, is critical to women of reproductive age because it helps to mitigate the risk of birth defects in their children (read it here). Further, women with higher intakes of choline are less likely to suffer from breast cancer according to some researchers (read it here and here).
The best source of dietary choline is egg yolk, followed by organ meats like liver and kidneys as well as fish roe. Choline is heat-sensitive, like many vitamins, so I make sure to include some choline-rich foods in their raw or minimally cooked forms, as for this avocado oil mayonnaise.
Further, when you choose eggs from pasture-raised hens - those hens who are allowed to stretch their legs outside, under the sun, and peck at grubs, bugs, sprouts, and the occasional kitchen scrap, you're serving a more nutrient-dense food in general. The eggs from pasture-raised hens are higher in omega-3 fatty acids, vitamin A, vitamin E, and beta-carotene than the eggs of hens kept in confinement.
Lemon Juice
Lemon juice brings a little bit of acidity to mayonnaise, balancing its light and neutral flavor. Any acid will work, including vinegar, but lemon juice brings a freshness that vinegar doesn't. If you can use freshly squeezed lemon juice for the best flavor.
Sea Salt
Salt helps us to taste other flavors, and brings balance to the foods we eat. I favor sea salt, because I like its briny notes and the way each different salt tastes a touch different depending on where it's from.
These unrefined sea salts offer mildly different flavors, come in different colors and retain the trace minerals that are typically removed through the refinement process of table salt. As unrefined sea salts are not iodized like table salt, it's important to make sure you're eating plentiful other iodine-rich foods like sea vegetables.
Avocado Oil
Avocados, like olives, are particularly rich in monounsaturated fat. Monounsaturated fat is a heart-healthy fat, thought to reduce inflammation, and you can find it in abundant quantities in olive oil, lard, hazelnut oil, and sunflower seed oil as well as in avocados.
My best trick for getting smooth, thick mayonnaise ...
If you've ever tried making mayonnaise at home only to watch it fail miserably at emulsifying, leaving you with a viscous, oily yellow goop the consistency of salad dressing, you know the meaning of disappointment. I know it, too. I tried making homemade mayonnaise for years. Sometimes it would come out, and sometimes it wouldn't.
Then I learned a simple, but counter-intuitive trick to getting thick mayonnaise every time: add water to it. No joke. About a tablespoon of water added to the yolks, salt and lemon helps to emulsify the mayonnaise, ensuring it comes out thick and spreadable every single time.
Eithne Lalor says
I am amazed at how easy this was to make. I did add 1/4 tsp mustard powder, less lemon ( as some of your readers recommended), I used 1/2 cup of regular olive oil and less than a cupful of avocado oil as it is very expensive. I used less sea salt (again recommended by some of your readers); I will use more next time but not quite a teaspoonful. I very slowly poured in the oils and cannot believe that it worked beautifully. A bit strong so I think it will be just me! Thank you so much.
Monica Anderson says
I have commented previously and I am forlorn to comment again. I am not going to use this recipe anymore. Often times it simply does not work and I’m sick of wasting ingredients. I just tried it twice now with epic fails. I don’t know why sometimes it has worked and others not! Please don’t tell me I didn’t follow your directions because I did and sometimes it did work however the fail rate is too great.
Greg says
Absolutely amazing recipe. I've made it few times and and it tastes better each time. I was a bit skeptical about making it after reading some negative comments but it worked out really well. Few things you need to remember:
- you have to make ingredients work for you. Everybody uses different size eggs, meaning you have to adjust the recipe for the size of the eggs you're using. I used 4 instead of 3
- make sure all ingredients are at room temperature. Cold yolks are not gonna mix well with avocado oil, leaving your mayonnaise quite runny
- don't use a high speed mixer, preferably a hand blender (at least in my case high speed mixer made it runny but it's come out perfect using hand held blender)
- adjust the amount of avocado oil. Everybody uses different quality oil, therefore use the amount that makes your mayonnaise as thick or as runny as you prefer (I only used 1 cup for this recipe)
- and finally, add some sugar (or other sweetener of your choice). I found this recipe on the sour side to my taste, adding sugar balanced it out and brought it to a completely higher level
Hope this helps. Don't just dismiss a recipe only because it hasn't worked, remember we all use different quality products and different brands, therefore each recipe has to be adjusted a little bit.
Isaac magombo says
It's good I like it
Monica Anderson says
I have made this twice and it worked twice however I also have made it about three times where it did not work and stayed liquid. I still followed the recipe so I’m really unsure what could be going wrong. I am so frustrated. Thank you kindly
Shelly says
Tried this recipe out since I have high cholesterol so wanted to avoid regular mayo. It was so easy and turned out great! Love it.
Erin says
Thank you for the great recipe/post...the water tip made all the difference for me!
Julie Prendergast says
I’ve made this numerous times now have had success every time. Use a magic mix food processor and always add roasted garlic. My family absolutely love this mayonnaise.
Ciera says
Big liquid mess! Wasted all the ingredients…
Rebecca H says
I just made this in a Nutri-Ninja, adding half a cup of oil at a time - worked out perfectly and so quick! Just added a dash more lemon juice 😊
Bee says
Did not emulsify for me. A very expensive liquid bowl of garbage for sure.
CHERLY says
Simply Amazing, LOVE IT!
K L Turner says
Great recipe! Way too salty, however, for my taste, so will reduce salt to 1/4 t next time, but everything else worked out beautifully. I thought it was going to be a disaster at first, as I did this in my Vitamix and it looked a little sloshy for a little longer than the Vitamix recipe, but I trusted the process, continued to add the avocado oil very slowly, and voila! Perfect mayo!
Sherry Peter says
I was just at the grocery store looking at olive or avocado oil mayonnaise. Some jars were over $10. Some brands said their mayo was olive oil, but the ingredients also included soy bean oil or canola oil. So I made this recipe. It came out a perfect consistency. Thank you
Kourtney Johnson says
Didn’t work. Pure liquid. Expensive liquid.
Jenny McGruther says
There's a 98% chance that you didn't actually follow the recipe here.
Melanie says
If your mayo doesn't emulsify, you can save it: put an egg in a glass (not metal) bowl and break it up a bit with a fork or whisk. Then use the same process, slowly adding oil while whisking vigorously. As the emulsification forms you can increase the speed at which you add the oil.
I know this from experience, having failed miserably several times at immersion blender mayo. You could probably salvage it in a food pro, too, but I've never tried. Just add the oil VERY SLOWLY until the emulsification forms, then you should be good.
John Kownacky says
Nice consistency to much lemon for me I'll just use 1 next time thank you so much for the recipe
Elaine says
A little too salty for our taste, but going to try again with less salt next time.
K. says
Found this highly rated recipe on Google and decided to try. I used a wide mouth quart canning jar and my immersion blender. I was a tad hesitant to make this Especially when using 1 1/2 cups of pricey oil. as I have tried homemade mayos before and disliked the texture result and taste.
However, this recipe came out with the most perfect texture and the taste was very good! So creamy!!! I did add 1 tsp of Mayo after initially tasting just because I thought it would cut the very slight oil undertone I was tasting and it worked.
This recipe will be a keeper in my household from now on! So very pleased with this clean Mayo! Thank you
Julie says
It came out perfect! Unfortunately, my kids don't like the taste of avocado oil. This mayo will be mine. Do you think the same recipe would work with Olive oil?
Annette says
Yum! This came together super quick and easy when I was in a pinch today. Thank you.!
LL says
Great recipe! Thanks for writing. I have been intermittently making mayo at home for several years and this recipe is terrific and successful. Just now I found myself stuck home in an ice storm, out of store-bought mayo, and craving a turkey sandwich, so I made this straightaway. How nice to be able to make this easily with ingredients I have on hand! I'm already planning my next uses for it - a dip, a salmon salad with tinned salmon.
Avocado is a genius oil for this - far healthier, quite neutral, and already nice and thick.
Grace says
FINALLY my avocado oil recipe turned out thick and creamy! The only suggestion I would make is use less salt and a little less lemon juice - otherwise, very happy with this recipe!
Suzanne says
I am beyond thrilled! After so many failed attempts at making avocado oil mayo, this recipe was a huge success for me! I really needed this win, I was about to quite for good. I am so very happy I found your blog and this recipe. My diet is very restricted so this addition really means so much to me. Thank you again so much for sharing your knowledge, it is deeply appreciated!
Ruthi says
This recipe is awesome! Annnnnnd I tried it after another failed recipe. I was able to add the failed recipe into this mayo and not waste that other avocado oil. Win win. Thank you!!
Linda Cobb says
I really am surprised at how good this. My first time to make it. I added a pinch of paprika, mustard powder and garlic powder. Thank you.
Nancy Sellers says
I made this mayo..and it is delicious..it was easy to make..I used my hand held blender and I added the avocado oil slowly to start with...turned out magnificent.
Doris Lacroix says
This is absolutely the best mayonnaise I’ve ever tasted. And it was the easiest I’ve ever made. Thank you so much for the recipe.
Judd says
This is amazing. I used 1/2 avocado and half unfiltered olive oil from Italy and it seriously took me back to Italy, but much cheaper. I added 1 Tbsp of yogurt whey to extend the shelf life. I used a miniature kitchen aide mixer that was perfect and has a little bowl on it that strains the oil in for you perfectly! Thank you! I think my mayo hating husband will like this too!
Judd says
I liked the results, but am thinking I might try olive oil next time.
Jasmine says
Fantastic recipe and the mayo is always wonderfully light and creamy. I use about 1&1/4 cup of avocado oil and 1/4 cup virgin olive oil and it turns out delicious!! Thank you Jenny, for such an easy yet smackingly good recipe. I dont do store bought mayo anymore!!
Jeanine Harrigan says
Jenny I have been using your mayo recipe and enjoy it very much.
I was seeking a base recipe for creamy salad dressing and have found it in your mayo recipe.
In place of the egg yolks I used 2 whole eggs and then used everything else exactly as directed.
It is perfection and with changed to the spices and personal taste changes it has made many different dressings.
Thanks You
Jeanine
Jenny says
Awesome! I'm so pleased it worked for you!
Monica Kressman Luna says
Best mayo recipe ever! I add 2 teaspoons of the dry mustard in the beginning and zest of 1 lemon after processing. Thank you so much for the tip about using the food processor, makes it so much easier since I didn't even realize it had the built in holes on the lid to prevent splatters. I'm going to try it with different flavors next! Chipotle, basil, scallion, garlic, dill, tarragon... I just put it right into my chicken salad!
Kari Duevel says
Thank you SO MUCH for the PERFECT mayo recipe, Jenny! I just made this for about the 10th time, and I've got it down now...All I do a bit different (since I'm accident and Murphy's Law prone?), is I refrigerate my avocado oil too, and add maybe a tablespoon of Dijon mustard for added flavor, although it's still perfect without...? So thick and creamy, GREAT recipe Jenny!!! Much peace n love to you...?❤??✌
Jenny says
I'm so happy you love it, and I think those variations are brilliant!
Cindy says
How many total Tbsp servings are in her? I'm entering into my macro calculator.
I'm weaning my husband from Kraft mayo, so I added 1/8 tsp each onion powder and garlic powder.
Terri says
Thanks for sharing this recipe! I tried making mayonnaise twice before, but it turned out soupy. This is the perfect texture, and my family loves the milder taste of avocado oil. I love the fact that I can control the ingredients, avoid preservatives and pasteurization, and use Mason jars for storage, minimizing packaging waste.
Renee says
Had no idea about the water Jenny! Can't wait to try this! I've been making avocado mayo for so long because I had to avoid eggs, but discovered that I do well with duck eggs!
Jenny says
It's a game changer!
Nicole S says
Love this mayo recipe! Thanks for sharing. I really gave up on making homemade mayonnaise about 4 years ago because it always came out soupy with the immersion blender...wasted so much expensive, high quality oil. 🙁
Josh says
Hi Jenny. Can’t wait to try it. I’d love to know the food processor you are using, but I can’t get the amazon link to work. Can you fix and repost? Thanks!
Susan says
I would love to make my own mayonnaise again, but I'm concerned that the two of us (who mostly don't eat sandwiches or other things with mayonnaise) would not be able to get through a whole batch in the space of a week. Does it really go bad after a week?
Sally Jo Pyle says
Take a tablespoon or two of whey off top of unstirred plain yogurt, stir it into mayo, let sit on counter overnight before refrigerating. This will not only preserve the mayo, but thicken it.
Renee says
Are you referring to the yellowish liquide that forms on top of the yogourt?
Irene says
I use the whole egg. Saves having to decide what to do with the whites.
Liz says
Thanks for including duck eggs! Found exactly what I needed right away.
Irene says
Would using apple cider vinegar help the mayonnaise to last longer than a week?
Jenny says
Nope.
Jan says
What food processor do you use - the link to Amazon is broken.
Unfortunately, my KithenAid leaked all around the rim so I won't be able to make it unless I get another food processor.
The blender is a waste because so much is left on the bottom in between the blades.
Jenny says
Hi Jan! I'm sorry that link broke. This is the food processor I use: https://amzn.to/2wVh83E
Christine Migneron says
Would cutting the recipe in half work? I just don't think we would eat that much mayonnaise in one week but I'd like to give this a try! Thanks!
Jenny says
Hi Christine! No, it really needs to be made as is, without changes.
Chris says
Hi Christine,
I just made this Mayo for the first time and it is amazing!! I know this is an old post of the reviews, but I just wanted to tell you that I made it before reading the reviews and was worried it would be to much for us too, so I cut the recipe exactly in half with the exception of adding two whole egg yolks. It’s perfect and so good. Using it tonight on broiled fish and steamed broccoli and tomorrow making artichokes to use it to dip.
Jannine says
How long does this mayo recipe keep?
Jenny says
1 week. It’s in the last paragraph in the recipe instructions.
Jo Miller says
Just want you to know that I feel like such a badass after successfully making this mayo. I've had so many mayo failures, and it is almost laughable how simple and easy this one is. LOVE it, and so thankful that it turned out, so I can have it during my Whole 30. Thanks for a great recipe!
Moneta says
Oh someone does feel my pain. Made avocado mayo twice and each time it was gloppy and thin as water. I will be trying your recipe with the awesome hint of adding water. Thank you ever so much.
I have a question maybe you know the answer to. What is the rosemary extract some manufacturers are using in these oil-based products. Does it take the place of Vitamiin E that was formerly used? Could a person use a high-grade extract, such as DoTerra? Etc. Any light you can shed on this would be most welcome.
Thank you again.
Chris says
I have tried other recipes that didn't come out, but this one was easy and came out PERFECT!!! Thanks for providing a healthy, great tasting money saver!
Tracy says
I have used this recipe SO MANY times and it is perfect. Last night I ruined it for the first time in at least a year (since I found this recipe), but I'm going to blame it on the eggs!! 😉 Thank you thank you thank you for the great post and recipe - adding water truly is a GAME CHANGER!!!
Kat says
OH MY GOSH!!!!!!
I have been trying to make mayo for years and it has been a miserable flop EVERY time. Today I tried a new recipe from another website that was yet again a failure. I sadly looked at my oily runny egg and avocado oil mixture and Googled other recipes. Though I didn't use your exact recipe, your tip of adding 1 TBSP of water revived my sad, runny mess! I finally have homemade mayo! Thank you!!! 🙂
Pat Lander says
This is my second time making this and I'm having the same issue. The first time I made it when I was with two-thirds of the oil in it appear to have made the correct amount of thickness as I added more and I was using a bullet rather than a food processor because that's what I had at the time it liquefied and no matter what I did it didn't change the consistency now I started with my Ninja blender which I don't have a large food processor so I tried that and I am still having a problem where it is too thin I've got all 1 and 1/2 cups of avocado oil in and it is still thin can you please tell me what I may be doing wrong. I have now switched it to my Cuisinart Smart Stick Chopper grinder attachment like a food processor and it is just not thickening.
Jenny says
Hi Pat,
You're not using the recommended equipment.
Nikki says
Hello,
The link to the food processor of your choice isn't working. Can you email me your suggestion please?
Aris says
I cant wait to try this! Just one question though. It says that the serving size is only 2 tablespoons. Is this all the recipe yields? Thanks so much!
Jenny says
The yield is about a pint, so quite a few servings.
Jessica says
How much does this recipe yield?
Anastacia says
Lovely recipe! So simple! What food processor do you recommend? The link wasn't working for me. Thanks!!
Jenny says
Sorry about that! They must have changed the link. Here it is: http://amzn.to/2qMKKbM
Kate says
I made this today for the second time. I turned out great! Thank you for the recipe.
Jenny says
Glad you liked it!
Dominique says
I just made this and it came out awesome!! Thanks for the recipe.
Megan says
This worked! The water trick worked! I have never been able to get THICK, CREAMY mayonnaise out of ANY recipe before! This is going to revolutionize my kitchen. My son said, "Mom, that's better than store bought!" For the record, I used Costco's avocado oil. It has a very light taste and let the lemon shine through. Delighted!
Jenny says
Yay! I'm SO happy you loved it!
Tracy says
Tablespoon of water = genius! Thank you thank you thank you for the perfect mayo. Yumm
Ed says
I have followed this recipe multiple times and I have always had to re-run the first emulsification through again adding a minimum 3 more eggs.
Jenny says
Are you using a food processor with the feeder tube?
Mimi says
Am so glad I found this recipe...My last runny mayonnaise finally had SIX egg yolks in it and still was not firm! This recipe made the mayonnaise nice and stiff 🙂 This is so much appreciated.
Wendy C says
i love my homemade mayonnaise, but have been looking for a lighter taste. This looks great. I am also thankful you are not adding mustard to it!
I typically don't use much mayo at a time, and 1 cup, let alone 2, would go to to waste. Do you have any suggestions for long-term storage, or making a smaller batch?
Thank you!
- wendy
Jenny says
Hi Wendy,
You can't make a smaller batch as it won't emulsify, and it doesn't freeze well.
Anne-Marie says
Thanks for posting your recipe of mayo. In the past, I've had unpredictable results making an avocado oil mayo. I followed your directions precisely and made some delicious mayo. I have a feeling this will be a new staple in our home.
Cricket says
I've made mayonnaise for years, but always with vegetable oil (occasionally with some light OO added in). Yet I tried this recipe yesterday and it is downright inedible. The mayo looked great and had a fantastic consistency, but the taste is wretched. No other ingredients were different from my standard recipe besides the avo oil, so that must be the culprit.
Going to make another batch today with a neutral oil, and mix the two together (or maybe just half of the avo batch) to try to salvage it. I really hope it works; otherwise I'm out almost a full bottle of (expensive) avocado oil. 🙁
Jenny says
Hi Cricket,
Did you make the recipe using the recommended oil in the link, or did you use a different kind of avocado oil? The recommended oil IS neutral in flavor and very inexpensive.
Tracy says
I wonder if one of your yolks was turned? Might be a possibility - avo oil is so mild, it should have been, if anything, maybe a tiny bit bland (which I liked about this recipe.. especially leaving out the dry mustard!), but certainly not strong in taste at all.
Judy says
I'm not able to have eggs (white or yolk) what can I substitute
? Flax seeds are not an option either.
Thanks
Jenny says
Hi Judy,
You cannot make this recipe without egg yolk.
john says
I've had some avocado oil refrigerated for a long time because I never had an idea what to do with it. Saw this site and decided to try making mayo. I followed the directions and poured the oil slowly into the other already mixed ingredients, but ended up with a liquid instead of mayo. (No waste as I'll mix my tuna in it instead of it's preferred solid form.) But what could have gone wrong? (I used a blender for this.)
Jenny says
Hi John,
My guess is that you used a blender, rather than the recommended food processor.
Kathy says
Hi I just wanted to ask if anyone has made mayo without egg yolks? I can eat the whites but not the yolks. I have tried recipes without the yolks but they haven't worked out. Anyone have any ideas?
thanks
Jenny says
Hi Kathy,
Mayonnaise is made with egg yolks, and you can't make a true mayonnaise without them. Just like you can't make sour cream without cream. If you are sensitive to eggs, you might look into Allioli, the predecessor of aioli which is the predecessor of mayonnaise. Allioli is made without eggs: https://nourishedkitchen.com/preserved-lemon-mint-allioli/
Jenny says
Hi Kathy,
For mayonnaise to be mayonnaise it needs to have egg yolks. It cannot be made without them. You can make allioli, which is the predecessor to aioli which is the predecessor to mayonnaise. Allioli is made without eggs: https://nourishedkitchen.com/preserved-lemon-mint-allioli/.
Wenderella says
I have been making mayo for years in my blender, but I use the whole egg, not just the yolk. The same recipe as yours, and the same process as yours (in the blender), but don't bother separating the yolk from the white. I've never had it split and it always emulsifies beautifully.
Jenny says
Hi Wenderella,
I don't believe your recipe is the same as this one. And it's important to separate the yolk and white, as raw eggwhite contains enzyme inhibitors which can block protein and B vitamin uptake.
Ilene says
I just wanted to add, if you make your mayonnaise in a Cuisinart food processor, the plunger for the feeding tube has a hole in the bottom that is intended to be used for dripping oil into the mix slowly. I've tried it and it works perfectly. Funny, I've had a Cuisinart for years and never saw this in any of the recipes Cuisinart provided me. Found out by accident while watching a cooking show on TV.
Pamela Roberts-Reynolds says
Hi Jenny, Can I use a blender to do this? I do not own a food processor. Pam
Jenny says
Hi Pamela, I recommend making the recipe exactly as instructed using the exact ingredients and equipment. You could try to use a blender and see how it goes.
Sylvie says
Just made it and it's totaly liquid. I could cry. Avocado oil is so expensive and I feel like I just threw money down the drain....
Jenny says
Hi Sylvie,
We have made this once or twice a week for past several years and I've never once had it fail to emulsify except when the recipe and instructions weren't followed precisely. Trying to cut the recipe in half will result in failure to emulsify, as well as skipping the water, and not using a food processor.
Sylvie Lebea says
Hi Jenny, I was using a food processor but I finally saved it using a hand whip, starting with a bit of water and adding the mayo drop by drop. Thank you!
Jenny says
Did you try to cut the recipe in half or eliminate an ingredient the first time you made it?
Ev Mack says
I've been making mayo for years in my food processor on 2. The one time I did in the blender it didn't set up I poured it into the food processor as it was going on 2 and it set up.
Ebbysmama says
If I wanted to cut this recipe in half would you recommend one or two eggs?
Thanks!
Jenny says
Hi,
You should not cut this recipe in half.
Heather T. says
Made this a few days ago and this literally is the thickest mayo I have ever made! Mine is thicker than store bought. Thank you so much, I've had no success with making mayo over the last 2 years, and yes I've tried it at least 20 times. This recipe is a keeper.
Tara Gabe says
In other recipes for homemade mayonnaise it states that it only keeps for about a week. I don't use Mayonnaise very much and may go two or more weeks without using any. This puts me making mayonnaise every time i Want some and throwing out what I don't use. How long does this keep?
Carol Stevenson says
It has many, many years since I last made mayonnaise and it was wonderful. Why don't you use the whole egg?
I look forward to trying this recipe.
Julie says
This is the best mayonaise! Thank you! I was about to give up on making it because sometimes it would turn out runny, but this works EVERY time and is sooo yummy! I added a teaspoon and half of Apple cider vinegar too! (Cause I add it too everything:-p)
Erica says
A bit late to comment since this post has been up for awhile. But I had to send a thank you for this! I've never had mayo work, so I'd given up due to the waste of money. Figured I just didn't have the knack. But I tried this a few days ago and at first it didn't appear to be working either. Then suddenly, I had mayo!! I'm still stunned, and oh my does it taste good :). So, thank you so much for posting this, I really appreciate it!!
Ed says
I use a Preethie for making my Mayo. It works wonderfully
.
Paradigmq says
im sure many folks wouldn't want to, but if you buy pasteurized eggs your mayo will keep for about 6 weeks or more. You can buy them frozen, just steer clear of the kind with sugar added. The Egg Beaters brand might work, but I haven't tried it.
You can also pasteurize eggs yourself at home and it's quite easy. Google can give you loads of results.
Amanda says
If you cared enough about your health to make mayo from scratch you would never purchase pasteurized eggs. The whole point of making it at home is to avoid overly processed foods. You can also buy milk in a box that has a shelf life of a year, but why would you want to? Nature knows better than any of us, and if something naturally goes bad in a week, we shouldn't go sterilizing it and adding chemicals just because we don't want to take the time to do it over next week.
Tracy says
Pasteurizing your eggs yourself at home is super simple, and it extends the life of your homemade mayo. I don't see anything wrong with that! I always pasteurize my eggs on my stove before making the recipe and it works every.single.time. I can't comment on the exact shelf-time, as it won't last more than 2-3 weeks in my house, but it certainly extends the life enough so that I never have any waste. So I say, PASTEURIZE! (But... do it yourself, it's so easy)
Martha says
Hi Jenny,
I'm hoping at some point you'll produce a post about avocado oil: refined vs. unrefined (both are organic and cold-pressed). You recommend refined here, but it seems that unrefined would be more healthful, retaining nutrients. Bella Vado produces an organic, cold-pressed, unrefined avocado oil from San Diego, CA. (BTW, I'm not affiliated with Bella Vado in any way! I only just discovered the company a moment ago, doing a web search in response to your mayonnaise post here and haven't yet tried their oil.)
Been reading your blog for a few years and love your style--thanks,
Martha
Jenny says
Hi Martha,
Thanks for the recommendation! I've only had the chance to try an unrefined avocado oil once, and it was amazing, and it was from a company that wasn't yet ready to import to the US. I'm happy to give this one a try, as unrefined oils are loaded with antioxidants.
Charlotte says
Going to try this recipe 🙂 sounds great. I have another recipe that works well and to help keep it for longer it adds whey and then sit it on the bench over night and then refrigerate, it keeps for much longer then.
Clare says
What about using kombucha as your acid and water? Would that help preserve it? Or would it turn funky?
Jenny says
Hi Clare, you can use kombucha as your acid. You should use water as your water. I don't recommend trying to keep the mayonnaise beyond a week. Remember there's very little in the way of carbohydrate in eggs and oil that would support fermentation, and you don't want your mayonnaise to turn.
TinaC says
I have found making it in a wide mouth mason jar, adding all the ingredients at once and using an immersion blender, blending from the bottom of the jar up is foolproof for me. And a lot quicker and easier than drizzling in a food processor, and less clean up. Although I always include the whites and find that helps with always getting a perfect emulsion. Going to try the water instead of the whites with my next batch though!
Michelle says
I found the easiest way to make mayo is actually just using an emersion hand blender. Comes out perfectly every single time. I also make this at least once a week and use it as a base for dips, salad dressings and all things that taste better with mayo 🙂 Just drop an entire egg to the bottom of a jar (with a wide enough mouth to let the emersion blender in) and then add all these great ingredients in once that egg yolk has nicely dropped to the bottom of the jar. Put in the emersion blender right to the bottom of the jar and press the button while holding it in place for about 20 seconds then slowly bring it up until all the oil is emulsified. Perfect mayo in a snap. 🙂 I also add some dijon mustard to this mix. About a teaspoon of it. And a touch of olive oil. Its fantastic. love your recipes. Keep em coming 🙂
jm says
Huh. I've never added water and never had a problem except the time my egg was still too cold. As long as the egg, and all ingredients, are at room temp, perfect mayo! ^_^
Laura Blevins says
I have made my own mayo for years with fresh squeezed eggs from my hens. I use an old Fanny Farmer recipe which included adding the water, drop by drop. It also had a way to fix "broken" mayo by starting fresh with a whole egg blended and re-adding your broken mess. It has saved me a few times for sure! I have also experimented with using half olive oil and half coconut oil for a very pleasing effect (plus all this medium chain triglycerides!). Good stuff all around 🙂
Tenney Singer says
I have made my own mayonnaise for many years, using different oils. I found that when the mayo doesn't thicken, instead of wasting the oil and eggs, take it all out of the blender, put another egg in, start the blender, and slowly add back the liquified messy "mayo." It always thickens right up.
Mary says
Your serving size says '2 tablespoons' instead of (I'm assuming) 2 cups 😉 Just fyi! Thanks for sharing this recipe!
Derek says
Would this work in a vitamix instead of a food processor? If anyone has tried it, let me know your suggestions!
Elizabeth says
I did make it using the small Vitamix. I don't think I would do it again. It got really thick and the last bit of oil was difficult to get mixed in.
Jen says
I made it just now in my Vitamix, I'm pleased with the result. Yes, it was thick, but that's better
than too thin. I thinned it with some whey and hopefully this will help it last longer as I don't think I'll be able to finish it in a week. Added a teaspoon of horseradish mustard and a bit of honey as well.
Tamara says
The water makes sense, my husband who Is a chef uses a little water to correct it if it breaks. I don't normally use water however, normally I use 3 eggs that have been boiled for exactly 4 mins, then dunked in ice water to stop the cooking. This way the white is cooked and the yolks stay raw. I mix it with a teaspoon of sea salt, and a teaspoon of Dijon mustard, ( helps with the emulsion), I mix it with an immersion blender slowly adding two cups of oil in a steady stream. I use avocado oil, walnut oil, and a small amount of I've oil. Comes out super thick and delicious!
Allison Forehand says
I just recently started making my own mayo, and it's fabulous. Using the recipe from the Whole30 program. It uses the whole egg, dry mustard, salt, half lemon and 1 1/4 cup "light tasting olive oil" (I use Bertoli) has very nice, mild taste. My question is ... is it better not to use the whole egg? Have been using a stick blender, and a container that's the same size. No problems since I started using that method.
Wendy says
Hi Jenny - I usually make my own mayonnaise but learned how to make it in France so always use a teaspoon of mustard (Dijon is best!). But have never tried without, so will see what it's like. I love the idea of Advocado oil too. I usually use a mixture of Virgin olive oil and sunflower oil (I like it really olive-y but kids prefer it milder). Thanks for the tip about water - will give it a go! Just as a tip - when making mayonnaise, why not try making lemon curd too? Home-made is easy and delicious! Then whisk up the egg whites for meringues. 🙂
Kelly says
I'd like to half the recipe as well, is it as easy as that? 2 egg yolks (maybe 2 small or 1 large), 1/2 T water, 1 T lemon juice, 1/4 tsp salt and 3/4 cup oil?
Thanks!!!!!!
Lesli Townsend says
The addition or water works because the water molecules increase the space between the other molecules so you can acheive the emulsion.
Leah says
Once I read this it totally made sense to me. I make my own body lotion from Shea butter and various oils. You heat them up just to melt, then add a touch of water and whirl it around with an immersion blender. Whips up into a creamy & buttery lotion. I imagine the same science is going on here. I'll give it a try!
Kris rich says
I would love more tips on making body lotions thick and creamy consistency. Please advise.
Tina says
My method for thick, perfectly emulsified mayonnaise is two room temperature, whole eggs in a blender. I then add my oil from a condiment squeeze bottle turned upside down onto the hole in the blender's lid. The oil drips slowly into the carafe resulting in thick, glossy mayo. So easy and delicious. Haven't bought a processed product in years!
Torrey says
I want to half this. Do you recommend halving all measurements? Some not quite half?
Mikki Coburn says
Hi Jenny. I have made homemade lacto fermented mayo for about 6 years now, do a combo of sunflower oil (sort of WAPF approved, they like that oil better than any other if you cannot tolerate olive oils assertive taste) and olive oil. I recently splurged and bought Mark Sisson's Paleo Avocado Mayo, at a whooping $8.50 for a pint. It was cheaper than buying the avocado oil at my local natural foods store to make my own. It was "okay," but so darned salty and vinegary. I think at your suggestion and recipe I will find some less expensive avocado oil and make my own. Thank you for the inspiration! BTW I have always followed Julia Child's mayo recipe and tweaked it by fermenting it. She too suggests water to help with problems.
Marta says
I've been making my own mayonnaise for the last three years using the stick blender method. I have never had a failure until suddenly last month I was showing a friend visiting from the west coast how to make it. Three batches in a row failed. It was awful. The mayo would start to come together, then break. I waited a week and tried again, three more failures. I threw the stick blender away, and tried the food processor. Another failure. Based on something I read, I left the food processor going and walked away. About ten minutes later, it emulsified.
I haven't made mayo since. Your hint about the water has made me hopeful. As soon as I buy another stick blender, I am going to try again. Thanks a million!
Tita Sokoloff says
Part of the trick of using the stick blender is to use a container/ jar for your eggs and oil that is the exact same size as the rotating head of your stick blender. If the container is too much wider, a vortex won't form and the liquids won't emulsify. The Food Lab/Serious Eats bloggers have a quick video tutorial: http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html
Daniel says
I've been making mayonnaise for about 10 months. I use whole eggs, rather than yolks, with a dash of paprika for color, in addition to the other ingredients. I haven't used avocado oil. Quite frankly, I don't know what it tastes like. Mayonnaise can be a pain to make, but a trick I learned is that with a stick blender it will emulsify in seconds! Now I've read citric acid is a stabilizer. When my mayo (which contains lemon juice and/or vinegar) sits out for too long, it tends to turn a bit oily. I haven't used citric acid yet, if anyone has I'd love to know how turned out. I always enjoy your posts, Jenny. Thank you for encouraging us to eat and make better.
Allison says
I'm anxious to try this! I was attempting avocado oil mayo for awhile and having the emulsifying problem. Thanks for the great tip!
Jeanmarie says
This is brilliant! I've never tried using water; I always assumed it would make it thinner so I left it out of recipes that included it. Good to know!
Beth says
I have made my own mayo and my secret to success has been my immersion blender. I put my eggs in a wide-mouth quart jar first and the oil in last. Put the blender in at the bottom. Turn it on and then very slowly pull up. It emmusifies it to perfection!!
Alessa says
This is the only way I've made mayo too so I luckily haven't had any issues with it being watery! No need to slowly drizzle the oil with this method either!
Becky D says
I agree! An immersion blender is the only way to go! It's the most used electric appliance in my kitchen!
De says
I've made my own mayonaisse once and liked the flavor, but the consistency was a bit thin. While adding water to it for a thicker consistency is surprising, when I thought about it, it made perfect sense as adding water to sesame paste for tahina thickens it right up, too!
Monica says
I Have to ask ... how did you ever get the idea of adding a tbsp of water to mayo? 🙂
Wendy says
A bit concerned re using raw eggs, I love home made mayonnaise
A recent high class restaurant was recently closed temporarily due to making mayonnaise using raw eggs yolks in a high tea I think it was E Coli but not too sure but sent about 30 people to hospital and one lady almost lost her unborn baby We have never had that problem here in Australia before that I am aware of Many people cannot access organic free range and can only get free range from the supermarket's
sophia says
Please be aware that there is NO legal definition of 'free range'. It actually means nothing. It's used to scam you. That being said, there are chickens who are actually let OUTSIDE on sunshine and grass, but you need to do your research to determine who is telling the truth.
Rita says
I have read that you can add 1 or 2 tablespoons of whey (from natural yogurt) and it acts as a preservative. Supposedly it will keep for several months in the refrigerator. And how do you know when its bad, does it mold or separate?
Joanne says
I really like the use of avocado oil in the the mayonaise. I will have to try that. I see why you would want to add water to make it emulsify since you do not use dry mustard powder in your mayo. I always use dry mustard powder, it is the emulisfier for mayonaise. I have been making my own mayonaise for over 50 yrs with dry mustard, eggs, salt, lemon juice and now apple cider vinegar since I have developed an allergy to lemons, and organic lite olive and peanunt oil. I will like using the avocado oil I think, as it has a light flavor and it makes me wonder why I have not thought of using it before. I always have avocado oil in my kitchen. I had thought about using coconut oil, since I have it on hand always too, but wondered what would happen when the mayo was refrigerated. Thank you so much for the recipe.
Moneta says
The dry mustard powder did not work for me. Once I tried using half coconut oil with avocado/EVOO, and it did solidify in the fridge. Plus, it didn't taste all that good. As a note: Look up how they refine olive oil; it's not a very healthy alternative.
Jill says
Also using barely warm liquid bacon fat instead of a vegetable oil. That makes a sublime mayonnaise for us hardcore carnivores who seem to gravitate toward foods that enrage vegans... It, too, always has the right consistency for obvious reasons.
Jill says
Yes, you can culture it. Substitute a little sauerkraut run-off for the vinegar/lemon juice and it lasts much longer. A couple of months.
Kenwyn says
that sounds fine but is there A way to make it last for longer then A week? can you culture it?
Virginia says
Yes, you can culture it! Nourishing Traditions says that if you add a tablespoon of whey and let it ferment the mayo will keep for months and become thicker overtime.
Jenny says
No, I no longer recommend culturing it. There's very little in the way of carbohydrate to support fermentation. Instead I recommend making it fresh and using it within a week. You can use whey in place of lemon juice and vinegar, as another acid.
Susan Saccomanno says
I always add the whey or a scoop of yogurt and mine lasts a really long time in the fridge-- at least a few weeks or more-- I love it! Since we've started making our own mayo we find we are using it in everything-- salad dressings, a dollop on steamed veggies, etc. So lovely and yummy, will have to try this one with the avocado oil. Thanks Jenny!
Courtney says
Could you add a touch of sugar to aid in the fermentation? If you choose to ferment, do you leave the mayo at room temp for a while? If so, how long? Or should you put it straight in the fridge? Thanks!
Jenny says
Hi Courtney,
I wouldn't recommend trying to ferment the mayonnaise. Fermented foods are wonderful, but fermented mayonnaise really isn't the best choice.
Dianne says
I add several drops of lemon essential oil at the beginning.
Laura ~ Raise Your Garden says
I am absolutely fascinated by the concept of making your own mayo. I was just reading that Agatha Christie, the famous author who was used to having professional cooks do all the work for her, would always, till the day of her death make her own mayo! There's a picture of her that I love in an old fashioned kitchen making it. I'm eager to try this! Thanks =)
Alicia says
I never would've thought of that about the water. I will have to try that. Usually mine turns out good but I might just try it anyway. I was happy to see your recipe doesn't include mustard… I have never cared for mustard in a homemade mayonnaise recipe. I do add some white wine vinegar in addition to the ingredients you have, and I love the neutral flavor that avocado oil gives. Great post with instructions! I ended up having one extra tiny hole drilled into my chute stopper on my food processor to let it drip out a little bit faster but still slow enough to emulsify nicely.
Shelagh says
Looking forward to trying your mayonnaise recipe. One question - do you leave out the egg white? The recipe calls for the egg yolks, but the picture shows whole eggs in the bowl.
Thanks!
Shelagh
barbara says
it is just egg yolks. the other liquid in the bowl is water and lemon juice.