This homemade mayo is incredibly easy to make and comes together in absolutely no time. Perfect as a sandwich spread or as a base for dressings (such as in this Homemade Caesar Salad Dressing), this gluten-free, keto-friendly condiment is thick, creamy, and has a wonderful zing of flavor thanks to some added in spices!
To make it we’ll need light olive oil (or safflower oil if you prefer), an egg, distilled vinegar, freshly squeezed lemon juice, stone ground mustard, finely ground raw cane sugar, and spices including salt, black pepper, onion powder, garlic powder, and cayenne pepper.
While you can use any egg you have on hand, using a pasture-raised egg is a great way of extending the shelf life of your mayonnaise and can reduce the risk of salmonella (which is honestly minuscule to begin with but it’s still a potential benefit).
Add the egg, distilled vinegar, freshly squeezed lemon juice, stone ground mustard, finely ground raw cane sugar, and spices into the base of a jug.
Add the oil on top of it and set your immersion blender into the jug, covering the egg yolk and begin blending for 5 seconds before slowly lifting it to incorporate all the oil and other ingredients together.
Stop blending once all ingredients form a thick and fully emulsified blend. Do be careful to not overblend.
If there is a small trace of oils on the top of the mixture, you can simply use a spatula to fold and incorporate it.
The end result is a smooth and creamy condiment that came together in just under 10-seconds. It doesn’t get much easier than that!
2-minute Homemade Mayonnaise
- Immersion Blender or Food Processor
- 1 medium egg (room temp)
- ¼ tsp Himalayan salt
- ¼ tsp ground black pepper (optional)
- ¼ tsp Garlic Powder (optional)
- ¼ tsp onion powder (optional)
- 1 pinch cayenne pepper (optional)
- 1 tsp raw cane sugar (finely ground) (optional)
- 1 tsp stone ground mustard
- 1 tbsp fresh lemon juice
- 2 tsp distilled white vinegar
- 1 cup extra light olive oil (or any neutral oil of your choice)
Using an Immersion blender:
- Add all ingredients into a bowl or container starting with the egg first, followed by the spices, lemon juice, vinegar, and end with the oil.
- Place your immersion (stick) blender all the way down into the ingredients ensuring that the egg yolk is covered and blend for 5 sec. Continue blending as you lift the stick blender to fully incorporate the oil. Blend for another 5-7 seconds until it completely emulsifies and all ingredients are incorporated.
Using a food processor:
- Add all ingredients except the oil into the food processor and blend until combined for about 15 seconds.
- Slowly and steadily begin to stream in the oil while still blending for 2-3 minutes until the mixture emulsifies to the desired texture.
- Once made, pour your mayonnaise into an airtight container and allow it to sit at room temperature for 2-4 hours to allow the acid in the sauce to kill any potential bacteria, then refrigerate it for up to a week.
- I highly recommend using fresh pasture-raised eggs, as doing so provides not only quality and added nutritional content, but it improves your mayonnaise's shelf-life and significantly reduces the chances of bacteria like salmonella.
- I enjoy a well-flavored mayonnaise so I add in small touches of spices. The addition of these spices are optional so feel free to adjust to suit your taste.
- For a thicker mayo, use just under 1 cup of oil.
- If your mayo has thinned out too much, blend or whisk in 1-2 tbsp of hot water. This will help the egg to "cook" a little and will result in your mayo thickening up.
- If after using the immersion blender there's some residual oil that hasn't been fully blended, simply stir/fold it in.