How to Make Homemade Mayonnaise (3 Ways!)

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that whips well.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds depth while yellow is more common.

Add one fresh egg to the small bowl of a food processor.

Blitz the egg for about 10 - 20 seconds until it starts to come together.

Add 1 tbsp. Dijon mustard and 1 tsp. vinegar to the egg.

Add 1/2 tsp. salt and mix.

Slowly add in 1 cup avocado oil, starting with a quarter drop by drop, then in a smooth stream.

Taste and season with lemon juice and additional salt if needed.

Transfer to a pot and store in the refrigerator for 2 weeks.

For the immersion blender method, add one egg, 1 tbsp. Dijon mustard, 1 tbsp. vinegar, 1/2 tsp. salt, and 1 tbsp. whey to a pot.

Pour oil over the egg mix and let it settle for 30 seconds.

Blend with the immersion blender, starting at the bottom and pulling up after 10 seconds until emulsified.

Season with salt and lemon juice to taste and store accordingly.

For the hand-whisking method, add the egg to a bowl and whisk until combined.

Add 1 tbsp. Dijon mustard, 1 tbsp. vinegar, and 1/2 tsp. salt.

Whisk while slowly adding in 1 cup avocado oil drop by drop until thickened.

Cooking Techniques

Equipment Needed

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Dietary

Allergens