• Paisley Meekin

Homemade Mayo & Yummy Ways to Use it.

I love mayo. I know people have their qualms for it but I think it enhances meals BIG time and you get a dose of healthy fats! The mayo at the stores made with good quality organic unrefined oil is $$$$ so you save big time when you make your own. Feel free to experiment with flavors in this recipe - add garlic, lemon, rosemary! Make your own ranch dressing, tarter sauce or just enjoy as is.


  • 1 large egg, room temperature (this is critical)

  • 2 tsp. apple cider vinegar

  • 1 tsp. water

  • 2 tsp Dijon mustard

  • Pinch salt

  • 1 cup extra light olive oil - or avocado oil - or any good quality organic unrefined oil.


  1. There are three different ways to make this homemade mayonnaise recipe.

With an immersion blender:

  1. Pour the oil directly into a quart-sized, wide mouth canning jar to the one-cup mark (no measuring cup to wash). Add remaining ingredients. With the blade portion of the blender sitting at the bottom of the jar, pulse three or four times. Now hold the power on while moving the blender up and down in the jar. You'll have nice, thick mayo within 30 seconds.

In a blender:

  1. Add all ingredients except the oil to the blender container. Turn machine on and s l o w l y pour in the oil through the feed tube. I mean drip by drip. Or at the very least, the thinnest stream you can possibly pour without adding it drip by drip. Adding the oil slowly is the key to emulsification. It should take about 10 minutes to add the oil.

In a food processor:

  1. All ingredients except oil go into the food processor bowl. Put lid in place, turn the machine on and pour the oil into the food processor.

  2. This homemade mayonnaise recipe makes a little more than a cup. It lasts a week or so in the fridge.

Recipe Notes If it's cool at your place, drop the egg into warm water to bring it up to about 80 degrees in temperature. If the egg is too cool (as your home may be during winter months) you'll have a hard time emulsifying this homemade mayonnaise.

I use mayo a lot for tuna salad. Try mixing a can of tuna with a T or so of mayo, add pickle relish, kimchee, sauerkraut - I add my own homemade sauerkraut variations (this one below is garlic, ginger, carrot and turmeric sauerkraut - see the recipe I sort of followed here). Then add to a bed of greens, some bread or crackers.

For this salad (below) I did spring mix, jasmine rice, dressed with soy sauce, rice vinegar and sesame oil. Then topped with the mix of tuna, may and sauerkraut. Sprinkled with sesame seeds = YUM. Give it a try!

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