When I did my first Whole30 about 1.5 years ago, one of the first things I started doing was making homemade condiments. You quickly learn that 99% of the condiments you can buy in the store are riddled with cheap oils, preservatives, sulfites, stabilizers and hidden sugar. Sounds yummy right? Not!
Mayo is no exception. My old go to was always Hellman’s (called Best Foods on the West Coast). I grew up eating it and love the taste. So, when I started experimenting with making homemade mayonnaise, it had to come as close as possible in taste and texture to Hellman’s. That was my gold standard.
After trying a bunch of different methods from old-fashioned hand whisking (looking at you Julia Child), the food processor method (too time consuming) and some failed immersion blender recipes, I finally landed on this recipe for homemade mayonnaise from Northwest Edible. Erica adapted her version from Serious Eats and I played around with it until I got it to taste like Hellman’s.
This seriously takes less than 2 minutes – no joke. You can have homemade, clean-ingredient mayonnaise anytime you want, you just need to make you have an immersion blender (also called a hand blender).
NOTES:
- You can use any clean oil you want (Avocado, Walnut, Macadamia, etc.) but if you want this to be mild in taste and most similar to Hellman’s, you need to use Light Olive Oil. The brand does matter as there are a lot of cheap quality oils masquerading as light olive oil so do a little googling in the store and check out what people are saying about the brand options you have. Bertolli has a good reputation and is usually easy to find in large supermarkets.
- If you don’t want to consume raw eggs, click here for an easy tutorial on How To Coddle An Egg.
Adapted From: Magically Fast and Easy Homemade Mayonnaise from Northwest Edible
Yields 16
3 Points Plus Per Tablespoon - Makes Approximately 16 Tablespoons
2 minPrep Time
2 minTotal Time
Save RecipeIngredients
- 1 large egg
- half a medium lemon, juiced (approximately 1 Tablespoon)
- 1/2 teaspoon dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 cup light olive oil (see NOTES)
Instructions
- Begin by placing all ingredients in a wide mouth mason jar of other tall, cylinder shaped container. I generally use the one that came with my immersion blender.Make sure the white pepper is not clumped up and let the ingredients sit for a minute or two until the oil rises to the top.
- Place the immersion blender in so that it sits firmly on the bottom of the container. Set it to the highest speed and turn on. Do NOT pull the blender up or out, just allow it to sit at the bottom of the container. The mayo will emulsify and begin creeping up the sides.
- Once most of the mixture has emulsified and looks like mayo (less than a minute!), you can begin to move the immersion blender up and down to incorporate any oil that is sitting on the top.
- You should have thick, creamy mayo!
- Place in a container with a lid, keep refrigerated and use up within one week.
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