How to Make Mayonnaise

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How To Make Mayonnaise:
The Creamy White Hero Of Condiments

Stop and think about it for a minute. What would a BLT sandwich be like without a thick, slathered layer of mayonnaise? You know what I’m talking about; when you take a bite it drips out the edges of your sandwich and down onto your plate with a splash of red tomato juice.

Take that away and what do you have? A few dried out, hard pieces of toasted bread crumbling all over the place and sand-papering the top of your mouth. Not that attractive. The problem is, that lovely silky mayonnaise made it into the Dirty Dozen, the top offenders to your health and safety in the condiment world.

And don’t be fooled by the so-called “healthy” labels. Ask yourself how much olive oil is actually in that organic mayonnaise. Just a smidge. It’s mostly canola oil or soybean oil with enough olive oil added that they can list it on the label.

But no worries!

There’s a healthy, homemade solution that lets you know exactly what’s in your mayonnaise, tastes delicious, and is easy to make.

Ingredients

2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 generous three-fingered pinch Celtic salt
2 eggs at room temperature
1/3 cup quality olive oil
2/3 cup melted expeller pressed coconut oil, at room temperature

Tips For Thick, Creamy, No-Fail Mayo

1. Start with all of your ingredients at room temperature. This is important because the process of making mayonnaise emulsifies two ingredients that normally wouldn’t blend together: eggs and oil. Separation can occur if you try to pull it off with a combination of warm and cold ingredients.

2. Use some kind of blender (VitaMix, food processor, stick blender, etc.).

I know French cookbooks insist you can whisk mayonnaise into being by hand. Based on our experience, this is either not true, or the French have superpowers when it comes to beating mayonnaise. Stick with technology.

3. Pour your oil in slowly. For this recipe, let it take about two minutes. 

Directions

1. Put the lemon juice, mustard, salt, and eggs into the container of your blender of choice. (I like the VitaMix because it has an opening in the lid you can pour the oils through, and a medium-low speed that works well for mayo.) 

2. Turn your machine on low (I use “4” on the speed dial.), and run for 10-15 seconds, just to combine your ingredients.  

3. With the blender running, start slowly pouring in the oil in a steady stream. Take your time. The slower you pour, the thicker the mayonnaise. Pour the oil slow enough that it takes about 2 minutes to add it all in. Too fast and the mayonnaise will separate or turn out runny.

4. Continue running your blender for another 20 or 30 seconds after you’re finished pouring. I’ve found this extra time makes my mayonnaise turn out thicker and creamier because the last little bit of oil thoroughly combines with the eggs.

5. Pour the mayonnaise into a container with a tight-fitting lid and store in the fridge.

When the mayo has been sitting in the fridge for awhile, the high percentage of coconut oil causes it to firm up somewhat. It’s still spreadable, but it just might not be the right consistency that you are looking for. When we are making anything with our homemade mayonnaise, I try to remember to take it out of the fridge about twenty minutes before we want to use it.

Uses For Your Homemade Mayonnaise:

  • sandwich spread
  • homemade salad dressings
  • potato salad
  • tartar sauce
  • egg salad & deviled eggs
  • dips
  • casseroles
  • chicken salad
  • coleslaw
*Note: You can substitute other oils for the coconut and/or olive oils, but we recommend you don’t. Taste-wise, expeller pressed coconut oil is quite bland, perfect for mayonnaise. And the olive oil keeps the mayonnaise from solidifying in the fridge, which it would if you made it from 100% coconut oil.

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