I’ve finally perfected a foolproof homemade mayo recipe that’s quick, easy, and works every single time! Creamy, delicious, and packed with healthy fats, this mayo tastes so good you’ll never want to go back to store-bought again. It’s also more affordable and a versatile base for all your salads. For best results, use a high-speed blender with the ability to pour in liquid while it’s running (like a Vitamix) and opt for a light-tasting oil to let the flavours shine.
Preparation time: 10 minutes
Servings: Makes approx. 250ml jar
1 large egg (70g), must be room temperature
2 tsp preferred mustard
½ tablespoon apple cider vinegar
¼ teaspoon salt flakes
⅔ cup light flavoured oil (MCT oil or light taste olive oil works well)
- Add raw egg, mustard, vinegar and salt into blender and process on low speed until smooth, around 30 seconds. Scrape down sides of bowl if needed to combine well.
- Measure out the oil into a jug, start blender again on low/medium speed and very slowly add the oil in a thin stream to previously blended ingredients. This step requires patience and the mixture will look very thin until you’ve added over half the oil. After that time it will start to thicken and you can add the oil slightly faster and increase the speed slightly (but don’t add too fast as it still could separate, just a slow thin stream).
- Once the oil has been added, your mayo should be beautifully rich and thick. If it needs a little more thickening, add a little extra oil and blend well.
- Spoon into a glass jar and keep in the fridge for up to 10 days.
Variations - make delicious salad dressings by adding other ingredients just prior to serving. Some of my favourites are balsamic vinegar, olive oil or sugar-free sweet chilli sauce.