Easy Peasy, Lemon Squeazy Mayo


I’m so excited to share my newest discovery….Homemade Mayonnaise. Now, before you claim I’m Martha Steward to the extreme and roll your eyes at me, take a quick peak at how so STINKIN’ easy this recipe is. If you ever find yourself in a pinch for more mayo, you can whip this up in less than 2 minutes. No! I mean it. Seriously. Less than 120 seconds. And you get to decide what goes inside.

All you need is a few ingredients and a stick blender (immersion blender).

Now, let me first say that I have made mayo with my food processor and is was delicious and really not that difficult. So, if you don’t have a stick blender, never fear. It still can be done. It’s just a little more time consuming. You may be into it for 3 or 4 minutes. I know. I know. I ask too much.

Let’s proceed.

Oh, by the way. I’ve been taking some photography lessons from Pioneer Woman. I’m learning about aperture and shutter speed, and I was doing some experimenting with our camera. So, please forgive me for the massive amount of photos I use. It was fun.

 

First up, you’re going to need one of these babies.

But the trick to easy mayonnaise is a room temperature egg. Yep. You gotta leave this beauty out on the counter for a few hours.

Now, don’t get all wiggy on me. It’s okay. Trust me.

Once room temperature, crack the egg and place in a quart size jar. See. This isn’t difficult at all.

Yes, that is an egg going into that jar. A little funky looking, I realize, but it turned out so cool looking I couldn’t resist.

See. It really was an egg.

This is the challenging part. Go get these ingredients from your kitchen:

Onion powder, garlic powder, salt, lemon juice (or vinegar)

Take a deep breath. The worst is over.

Now, find yourself a measuring spoon.

Measure 1/8th tsp onion powder, 1/8th tsp garlic powder, 1/2 tsp salt, and 3/4 Tbsp to 2 Tbsp lemon juice.

Put into jar.

You still with me?

Get yourself some mild flavored olive oil. This is called “Extra Light Tasting”. Whatever that means.

This oil is not my favoritest (is that a word?). I would prefer to use Extra Virgin Olive Oil, but it is just too strong a flavor for me and my beloved new mayonnaise. I would love to use coconut oil because it’s just so much better for our bodies, but it solidifies in the refrigerator. For now, it’s just going to have to be extra light. I figure it’s better than the soybean oil that’s found in most store bought versions.

Pour yourself 1 cup of extra light olive oil.

Pour into your 1 quart jar.

Wait. Stop a minute. I think you might need a quick break to wipe the sweat from your brow. Don’t worry. We’ll wait.

Wait a few seconds for the mixture to settle. You want your egg laying on the bottom of the jar, not swimming around.

No back strokes for you, Eggy-Boy.

Go grab your $13 stick blender you bought from Big Lots. You know. The one you were going to dedicate to soap making. Yeah. That one.

Now, set it next to your egg mixture and admire the fun photo you took with your mini tripod and your low aperture setting.

This is when the fun really gets going. Put in the stick blender. Pulse several times over and over until you see…

mayonnaise beginning to form at the bottom of the jar.

Woo! Hoo! You’re almost done.

Once you are at this spot, you can hit the trigger button full bore.

And then move the blender up and down a bit to whip into submission the oil hanging at the top of the mixture.

At this point, you have full blown fabulous homemade mayonnaise.

It should be thick and the texture of the mayonnaise currently in your refrig.

Oh, yes. You did just make your own mayo in less than 2 minutes.

Now, congratulate yourself by grabbing a spoon and shmeering this delectable spread onto something. You know. Go find some bread or some tuna fish. Or be a rebel like me and just eat it off the spoon.

Homemade Mayonnaise In Summary

1 whole egg – MUST be room temperature

1/8 tsp onion powder

1/8 tsp garlic powder

1/2 tsp salt

3/4 Tbsp-2 Tbsp lemon juice (or vinegar) – the amount here is dependent on how much tang you like in your mayo

1 Cup Extra Light Tasting Olive Oil – if you want to go healthier, experiment with different combos of oils

 

In a quart size jar, place all ingredients. Wait a moment for the egg to settle to the bottom of the jar. With an immersion blender, pulse for several moments until you start to see mayonnaise forming on the bottom of the jar. Now hold the trigger button down all the way, while moving the blender up and down and around the inside of the jar. In just seconds, your entire jar should look like mayo.

Wish you could see this all in action? Here’s the guy I learned from:

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About kathleen

I'm a stay at home chicken momma with 2 boys and a very understanding husband. In December of '09, we moved to our dream farm. I'm excited to try to become more self-sufficient. So far I have 1 rooster, 9 chickens, 2 goats (some babies on their way this spring), 1 llama, a dog, and a cat. Come along and join us, as we city-slickers figure out how to make our own homestead. You're sure to be entertained.
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60 Responses to Easy Peasy, Lemon Squeazy Mayo

  1. Beth says:

    I found you through the simple living link up. I tried this recipe today and after already putting my spices and lemon juice in with my egg, found I didn’t have enough olive oil. I used sunflower oil instead it it worked great! Thanks for sharing?

  2. kathleen says:

    Beth, Yay!!! I’m so happy you had success. Way to be willing to experiment!

  3. Pat says:

    I made the mayo yesterday and although it turned the correct color, it didn’t thicken up. My egg was room temp. Perhaps I didn’t whip it long enough. What’s the approx amount of time before I should see it thicken? Thanks!

  4. kathleen says:

    Pat,
    Hmmm. How long did you whip it? Did you use a stick blender?

    I’m a bit on the same journey right now because I just had 2 batches in a row not thicken. And I did everything the same as always.

  5. Pat says:

    Kathleen, I did use a stick blender but I didn’t whip it all that long. Probably less thn a minute. I’m going to try whipping some more and if that doesn’t work . . . well, salad dressing it is!

  6. kathleen says:

    Pat, it really shouldn’t take more than a minute. My friend Stephanie timed it and I think she said it was only 20 seconds. She did say the trick for her was to make sure the stick blender stayed on the bottom of the jar until you notice the mayonnaise starting to form. Then, you move the blender around. I hope that helps.

  7. Connie S. says:

    This is going to become THE definitive resource for homemade mayo! My two cents worth…I’ve had two batches fail Once, I had help and little helper didn’t keep the blender stick at the bottom to start out. Never emulsified. The second time, littler helper brought me an egg that had literally just been laid. I think that one was too warm lol and that batch didn’t emulsify either. But both times, I just put the jar back in the fridge for a couple of days to let things separate back out. I warmed it slightly under hot water and then gave it another whirl…and success. No more ‘wasted’ olive oil.

  8. kathleen says:

    Connie,
    NO WAY!!!!! I just threw out two failed batches. They sat on the counter for days because I couldn’t get myself to throw away all that oil. Ugh. But, Yahoo! now I’ll never have to throw it away again. I wonder if my fails were due to just laid eggs too. Hmmm. I did make a beautiful batch of mayo today to restore my confidence. Whew! I thought I had just been lucky.

    Well, Connie, I must say and you my friend, have just made my day. We must tell the world. This is incredible news.

  9. Dani says:

    i love this recipe I use it all the time! But like a lot of people, sometimes my mayo breaks. DONT THROW IT OUT!!! All you need to do is take an egg yolk and a tablespoon of cold water in a food processor or blender and pour your broken mayo into it while it’s going. TADAAAAA! You might need to add a little more oil as well if it’s not the right consistency

  10. kathleen says:

    Oh, my goodness! You are kidding? I am SO going to try this. I think I discovered if my egg is too new it will break, but I haven’t quite figured out how old it should be. This is an awesome tip. Thank you so much. Sorry it’s taken me so long to comment.

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