I started experimenting with homemade mayo several months ago and have fallen head over heels for it.

I have always been a huge mayo fan, preferring creamy mayo over tangy mustard.

Whenever I got sandwichs from delis, I asked for extra mayo.

When we changed our diet around, we stopped eating mayo.  Most mayos that you purchase from the store have lots of additional crap in them that just isn’t needed.  Because of that, we nixed the mayo from our diet.

I came across a few recipes for homemade mayo and since I had a Vitamix (not required but super handy) I decided to give it a go.

The recipe I was using is by Mel over at The Clothes Make The Girl. It was a nice starting point and a very simple recipe to making mayo.

Since I’ve gotten the hang of making mayo, I’ve done some tweaks and added my own spin to the mayo.

Andrea’s Homemade Mayo

• 1C Light Olive Oil + 1/4C Light Olive Oil
• 1 egg
• 2TBSP Lemon Juice
• 1tsp Dijon Mustard
• 1/4tsp Garlic Powder
• 1/4tsp Onion Powder
• Pinch Salt

In a blender add in the egg, lemon juice, dijon, and 1/4C of olive oil.  Let sit for about half an hour until everything is at room temperature.

Add in the salt, garlic powder, and onion powder and light blend for about 20 seconds.  Just until everything is well incorporated.

Turn blender to it’s lowest setting (On my Vitamix I start at 1) and start drizzling in the 1C of olive oil.  Slow and steady drizzle all of the olive oil.  At about 30 seconds or so when you start drizzling, you’ll notice that the consistency has changed and the oil is starting to turn into mayo.  Keep going slow and steady.

Once all the oil is incorporated, slowly turn the blender up to a faster speed and continue to blend allowing the mayo to start thickening up.  I go no faster than 3 on the Vitamix at this point and let it blend for about another two minutes.

That’s it!  Pour into a glass container and you’ve got homemade mayo!

The mayo won’t be super thick but it will thicken up a little more once it’s been in the fridge for a bit.

Mayo lasts for a couple of weeks in an airtight glass container.

If you’re worried about raw eggs, that’s what the lemon juice is for.  The acid in the lemon juice will take care of any bacteria that you might be concerned about.

However if that doesn’t satisfy you then either use eggs that you know their source (like your local farmer) or use eggs that have been pasteurized.

You can make mayo by hand but it will take longer and you need more patience! Or you can use a food processor which I believe that Alton Brown has a tutorial about on the interwebs.

The dijon along with the garlic and onion powder give the mayo some zing.  I use the Extra Light Olive Oil by Bertolli.  It doesn’t have any overpowering flavor and is easily found in most supermarkets.  It’s a much better oil than say canola or corn (ick).

Now you have no excuse! Free yourself from store bought mayo and go for the good stuff at home!