Easy Homemade Mayo Recipe


Stop overpaying for mayo! This Easy Homemade Mayo Recipe is creamy and has a taste that will leave you wanting more!

Easy Homemade Mayo Recipe

 

I love mayo on my sandwiches, but I hate the price tag that it carries. Seriously. In my opinion, it is utterly ridiculous to charge upwards of $4.00 per jar for something that is so simple to make! Now? I don’t pay that and whenever I want mayo, I just whip up a batch of this easy homemade mayo instead! It’s incredibly simple and it tastes so much better than what you’ll find on any store shelf! Plus there are no preservatives in it either so it’s better for you! When you make this, you may end up with the typical white color, OR you may end up with more of a yellow color depending on whether you use regular mustard or dry mustard. Either way is fine and it tastes the same. Doesn’t mean you did anything wrong. 🙂 This recipe will make around 1 and 1/4 cups mayo and serving size is about a tablespoon.

 

You will Need:

  • 1 whole egg
  • 1/2 teaspoon dry mustard (you can use regular mustard if you don’t have dry.)
  • 1/2 teaspoon salt (can be omitted if you need but it will change the taste slightly)
  • 2 tablespoons white vinegar
  • 1 cup canola or vegetable oil

Directions:

In a small bowl, combine add egg, dry mustard, vinegar, and 1/4 cup oil. You can also just use your blender if you prefer but I like to do things by hand so I use a small mixing bowl and a handheld stick blender.

Whip on low for 1-2 minutes. You’ll notice your eggs will get frothy. This is normal.

Turn your blender   off, and scrape the sides of your bowl down.

Turn the blender back on and SLOWLY add the remaining 3/4 of oil. When I say slowly, I mean slowly. Add it in as a slow drizzle like you would if you were drizzling chocolate. mmmmmm chocolate…*ahem* sorry, got disctracted.

Continue to add the oil and blend until you have the consistency of mayo.

Easy peasy! It takes less than 10 minutes to whip up and I promise. You will enjoy it immensely! Be sure to refrigerate any leftovers! It will keep for about 2 weeks in the a covered dish in the fridge.

 

 

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Stacy Barr
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Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family. A true gypsy soul, her newest blog, Unsettled Hearts, chronicles the journey of her family to become full-time travelers. By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Her book, also called Six Dollar Family, has sold more than 7,000 copies since its release.

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Comments

  1. lindita sirena chavez says:

    Yes, i like your post. Thanx for this recipe i forgot how to do it. And, yoy are right about how to make it…by hand and SLOW. I live in central america so don’t use coupons but i’m interested in other recipes you might hve. I’m new to Pinterest so i want to make sure that YOU get the credit for this recipe, not me…i’m only on pinterest for fun and am trying to understand how it all works…thanx again, gonna go look for a mixer…

  2. stacyveronica says:

    Can you change the oil to olive or will it change the taste to much?

  3. I am worry about the raw egg is that ok to use?

    • Faith, it’s fine to use as long as you’re using pasteurized eggs. The stuff you buy in the store is basically the same with one exception. They pasturize the entire shebang to make it all shelf stable where as you’ll just be refrigerating it for a week.

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