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Weird fact about me – I’m known for this mayo recipe. Seriously. It’s a side hustle of mine to get people to make their own mayo and have proudly converted countless friends. I was at a health fair a few years ago and a woman came up to me and said “You’re the mayo lady! I’ve watched your YouTube video so many times!”
Which says a lot because the YouTube video is terrible quality and is almost unwatchable.
But this is as close to famous as I’ll ever get, so I’m leaning into it.
Mayonnaise is a food that is so much better when made at home. Homemade mayo tastes better, has nutrient-dense ingredients, and is an essential condiment.
It should be a staple in your kitchen.
Let me tell you why:
First, it can stand on its own two feet. No burger in our house is complete without a slather of mayo.
Second, it acts as a base for so many recipes. You can use it to make a faux potato salad, homemade ranch, and creamy bbq sauce.
Third, it’s really quick and fun to make.
If you’ve tried to make mayonnaise with a food processor but it didn’t turn out, I have been there. I wrote off making mayo because every attempt turned into mayo soup. Gross.
If you have ever made mayo soup, it means you didn’t emulsify the ingredients. Emulsification is simply mixing two ingredients that don’t usually blend well. The problem with the food processor is that it requires so much precision and one mistake messes up the whole thing.
The secret is using better tools and techniques.
The secret is using your immersion blender. If you don’t have an immersion blender, it’s an essential kitchen tool.
Immersion blenders are great for making smoothies and sauces, blending soups, and blending MCT Oil and Collagen Peptides in coffee. And it makes emulsification painless.
The price scale on an immersion blender can be steep, but you can find quality options for under $40.
Quart Mason Jar
I make my mayonnaise directly in a wide mouth one-quart Mason jar. The shape is perfectly suited for blending and I don’t have to transfer it to another container for storage. Mason jars also have measurement marks on the side and I use them to measure the oil. Just be sure the jar is a wide mouth, or the head of the immersion blender probably won’t fit.
You can buy a single Mason jar for around $7, but if you have space I recommend buying a set of 12 which drops the price to $4 per jar. I use Mason jars to store and freeze broth and soups, manage my sourdough starter, drink water, make iced tea, store on the go salads, and display flowers.
I also love these lids for my Mason jars. They hold up better than the metal lids and you can use a dry erase marker to label and date food.
From a safer kitchen perspective, Mason jars offer the safety of glass storage without the high price tag of some brands. I do not recommend storing or reheating food in plastic containers.
There are two things to remember when it comes to blending your mayonnaise:
- Use the high-speed setting on your immersion blender.
- Take your time blending. Depending on your blender, your total blending time will be between 1-2 minutes.
If you nail these two techniques, you’ll make great mayo every time. I have a video below showing the technique in more detail.
Clean Mayo Recipe (Paleo, Keto, Whole30)
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 36 servings 1x
- Category: Paleo, Whole 30, Keto
- Cuisine: Condiments
- 2 Cups Avocado Oil
- 2 Medium Farm Fresh Eggs (If you are using store-bought eggs, use only the yolk.)
- 2 Tbsp Apple Cider Vinegar
- 2 tsp salt
- 2 tsp Dijon Mustard
- Sprinkle Cayenne pepper
- Crack 2 eggs and add to the bottom of your mason jar or another glass bowl.
- Add 2 cups of Avocado Oil, 2 Tbsp Apple Cider Vinegar, 2 tsp salt, 2 tsp Dijon mustard, and sprinkle of Cayenne pepper.
- Plug in your immersion blender and set it to high. Place the blender into the Mason jar while it’s turned off. Once the head of the blender is on the bottom of the jar, turn it immediately to high. Hold it for 30 seconds. Slowly start to pull out the blender, scraping the walls to emulsify any remaining oil on your way up. It should take you 30-60 seconds to get all of the oil emulsified and turn semi-solid. When you get to the top, check to see if there is any oil still remaining. “Spot blend” that oil until all the oil has been emulsified.
- Store mayonnaise in the fridge for up to two weeks.
See this video for a demonstration of the technique.
Troubleshooting: Until you get the feel for making mayonnaise, err on the side of going too slow. It is better to go too slow than too fast. If your mayonnaise turns into soup, you can add an egg and start over.
- Serving Size: 1 Tbsp
- Calories: 100
- Sugar: 0
- Sodium: 125
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 15
Keywords: Mayo, Mayonnaise, Condiments, Paleo, Whole30, Keto, Recipe
Kelsey Albers, NTP
When you make this, let me know what you think! Drop a comment below, share a picture on Instagram (tag me @kelseyalbers) or tell me more in my Private Facebook group!
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