Homemade Mayonnaise

Making your own Homemade Mayonnaise means you can control the type and quality of your own ingredients—like the oils and the vinegar. This recipe yields just over a cup and makes a beautiful basic mayonnaise. Once you’ve mastered this recipe feel free to add a variety of herbs and spices for different flavor profiles.

Featured Ingredients

Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.

Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.

Apple cider vinegar is full of beneficial compounds, including acetic acid, which helps regulates appetite, energy expenditure and insulin sensitivity, with overall anti-obesogenic and antidiabetic effects. Thanks to an abundance of phenolic compounds, ACV rivals other superfoods for its antioxidant capacity – about the same as a super high quality black tea and about 32X higher than dark chocolate!

Extra-Virgin Olive Oil Nutrients

Chicken Egg Nutrients

Apple Cider Vinegar Nutrients

Homemade Mayonnaise

Nutrivore Score: 117

Prep Time 5 minutes minutes

Servings 16

Calories 128kcal

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Ingredients

• 1/2 cup olive oil
• 1/2 cup avocado oil
• 1 tablespoon lemon juice
• 1 1/2 teaspoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 large egg

Instructions

In A Blender or Food Processor

• Combine olive oil and avocado oil in a measuring cup with a pour spout.
• Place lemon juice, vinegar, mustard and egg yolks in a food processor or blender. Process until creamy, about 15 seconds.
• With blender or food processor running, very slowly drizzle in the oil (taking at least 3 minutes to add in all of the oil). It will thicken gradually and get lighter and lighter in color (and look more and more like mayonnaise) as you add the oil.
• If you see any oil that isn’t incorporated, pour the mayonnaise into a bowl and whip it by hand with a wisk.
• Store in the refrigerator for up to 5 days.

With an Immersion Blender

• Combine the lemon juice, vinegar, mustard, and egg yolks in the immersion blender jar.
• Place the immersion blender in the jar, covering the ingredients added in step one, then pour the avocado oil and olive oil into the jar.
• Turn on the immersion blender and slowly pull it upward. Take 15 to 20 seconds to lift it to the surface. The ingredients will turn to mayonnaise nearly instantly.
• Store in the refrigerator for up to 5 days.

Nutrition

Nutrition Facts

Homemade Mayonnaise

Serving Size

 

0 g

Amount per Serving

Calories

128

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Cholesterol

 

23

mg

8

%

Sodium

 

12

mg

1

%

Potassium

 

5

mg

0

%

Carbohydrates

 

0.2

g

0

%

Fiber

 

0.04

g

0

%

Sugar

 

0.1

g

0

%

Protein

 

0.4

g

1

%

Vitamin A

 

31

IU

1

%

Vitamin C

 

0.4

mg

0

%

Calcium

 

3

mg

0

%

Iron

 

0.1

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you are alergic to egg whites, use two egg yolks instead.