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How To Make Homemade Mayo

Dear Hellmans,

I appreciate your “Campaign for Real Food.” Even even though I told my husband it was the onions, we both know the reason my eyes misted more than the other day is mainly because your industrial came on. So, uh, when are you going to jump on board? Since when the initial ingredient in your product is soybean oil, that is not true meals.

Oh, and what are these “natural flavors” you maintain mentioning? Come have a seat more than here and I will make you Genuine MAYO. Farm fresh eggs rich in crucial fatty acids, Vitamins A&ampD, and tons of minerals. Antioxidant wealthy olive oil blended with metabolism-boosting coconut oil . . . with a touch of honey, salt and cider vinegar for added yum-factor. Come a small closer, I promise I won’t bite. Actual food changed my life, so let’s hold your campaign and update your product. In the meantime, pull of a chair and I’ll make you a sandwich. Love, Heather

How to Make Homemade Mayo

Update: I’ve actually found an a lot easier technique applying an immersion blender. Right here’s the tutorial.

I hope that video aids you erase the intimidation of mastering how to make homemade mayo. I’m not certain what happened to the last handful of seconds of video, but what I was trying to say is that the mayo is so thick it will cling to a spoon upside down! UPDATE: If you don’t want to stand about and pour the oil in, you can pour it in the “food graphics art pusher” and let it drip through the tiny hole at the bottom.

It can be kind of tough to clean, but it makes the emulsification procedure seriously effortless!

From there, slowly add the oil straight to the jars although running the immersion blender constantly. Uncomplicated peasy!

Homemade mayo so rich and creamy it sticks to the spoon.

This recipe tends to make a wonderful Charlton Home base for this Thousand Island dressing recipe or chipotle mayo.

VIDEO: How To Make Homemade Mayo


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four.17 from 6 votes

Homemade Mayonnaise Recipe

Author Mommypotamus


  • meals processor


  • 3 egg yolks
  • 1⅓ tbsp lemon juice
  • ½ tsp unrefined sea salt
  • graphics art class=”wprm-recipe-ingredient-amount”>1 tsp raw honey (to taste)
  • graphics art class=”wprm-recipe-ingredient-amount”>1 cup avocado oil (or ½ cup further virgin olive oil plus ½ cup expeller-pressed coconut oil)


  • (For a simplified version of this process making use of an immersion blender, see the video above.) Place egg yolks in meals processor and blend for 1 minute
  • Add lemon juice and blend for 30 additional seconds
  • Add salt and honey. Blend just enough to mix
  • Turn the meals processor on and pour the oil in as S-L-O-W-L-Y as attainable (this is the secret to creamy mayo!)


* Even though I usually use virgin coconut oil, it really is flavor is as well overpowering for this recipe.


Calories: kcal | Carbohydrates: g | Protein: g | Fat: g | Saturated Fat: g | Polyunsaturated Fat: g | Monounsaturated Fat: g | Trans Fat: g | Cholesterol: mg | Sodium: mg | Potassium: mg | Fiber: g | Charlton Home class=”wprm-nutrition-label-text-nutrition-container”>Sugar: g | Vitamin A: IU | Vitamin C: mg | Calcium: mg | Charlton Home class=”wprm-nutrition-label-text-nutrition-container”>Iron: mg

Easy homemade mayo recipe!

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