Guest Post: Let’s Talk Mayonnaise

I’m so happy to finally have this post for you all! I’ve been waiting for weeks now and I must say the wait was worth it! It comes from my biggest fan, friend, and the one who has seen every side of me over the years, yet still loves me at the end of the day. She has taught me all that she knows when it comes to cooking and baking, even tried her best to teach me how to crochet and play the piano. While I wasn’t a star student with thread and musical notes, she did manage to teach this night owl a thing or two in the kitchen (except food that has yeast in it, I refuse to touch that stuff lol). Please welcome my Mom, Gayle! 

“I’m not ashamed to say it. I love mayonnaise! It’s my go to food when I need to dip something—bacon, fish, meat. It’s good on wraps and any kind of sandwich. Friday nights while everyone is enjoying grilled burgers and brats, I eat a burger bowl. It’s like a cheeseburger without the bun—bacon, cheese, burger and a BIG dollop of mayo. BLT’s are standard fare for me so long as the L and T are on the side and I don’t have to eat the bread. Just bacon and mayo. Yeah, it’s pretty weird, but I got over it a long time ago.

I’m also not afraid to tell you that I was leery of trying my hand at making homemade mayonnaise. And why not? While the list of ingredients is short, it’s too easy to fail. Many a cook quakes in her apron at the thought of blending oil and egg yolks into that creamy condiment. Why bother? Store bought mayonnaise is easy to get and tastes pretty good. Like me, you may have convinced yourself that you don’t need to do it and that we probably can’t do it anyway. Why waste the ingredients and time?

I finally gave homemade mayonnaise a try when we decided to eliminate as many non-whole foods as possible from our diet. It became a daunting task when we discovered how much food has soy in it. The brand of mayonnaise we were buying had soy oil, soy lecithin and high fructose corn syrup (HFCS). Some brands list water as the first ingredient. Other brands have modified cornstarch, enzyme modified egg yolk (what is that?), lemon and lime peel fibers (really?) and phosphoric acid. Even if a cook is willing to give homemade mayo a try, most are leery of trying for two very good reasons: 1) raw eggs and 2) the method used can lead to failure. Raw eggs are the biggest offender. Because of the salmonella problem that we hear about constantly, using raw eggs and then consuming raw eggs is something many people don’t want to do. You CAN use pasteurized eggs if you have a fear of salmonella.

No one knows for sure who started the first batch of mayo, but it’s a sure bet that wherever oil and eggs existed together, someone figured out how to make this creamy, tasty condiment. Anyone who watches cooking shows on TV eventually gets to see an episode where someone is making mayo. So I watched, and this is what I found:

1) Put the eggs in a blender with all the ingredients except the oil, and then blend, adding oil a couple of drops at a time.

2) Blend eggs and oil by hand with a whisk.

Both of these methods are fine, if they work for you, but they are time consuming and may not work at all. I know. I tried it. Repeatedly. Very discouraging.

After numerous failures, I realized I didn’t relish using an eye dropper to drizzle oil into blending eggs. A bowl and whisk is worse, at least for me. I have fibromyalgia. So I went to the internet and—behold! I discovered the quart jar / stick blender method! Instead of working for 5 to 10 minutes trying to coax mayonnaise from the blender, I could make it in 30 seconds—yes, that’s not a typo. Thirty seconds! Every time. No failures. Never ever had one!!

Now my family can enjoy homemade mayonnaise made with ingredients I don’t have to look up in a chemical guide. Once I mastered the egg to oil ratio, the objective then became finding the right blend of seasonings that the family would enjoy. This will vary from family to family. As long as the basic ratio of egg yolk to oil is observed, tinkering with the seasonings is encouraged. This recipe is filled with simple ingredients that everyone can pronounce.

Stick It In A Jar Mayo – Basic

1 whole egg, room temp

2 egg yolks, room temp

1/2 t. salt

1/8 t. back or white pepper, optional

1/8 to 1/4 t. ground mustard, optional

2 t. sugar A sprinkle of garlic powder, optional

A sprinkle of onion powder, optional

1 T. white vinegar or lemon/lime juice

1/2 c. coconut oil, warmed until it’s just melted—then cooled

1/2 c. oil of your choice, olive, peanut, etc. or a combination to equal 1/2 c.

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Place all ingredients EXCEPT oils in a clean, 1 qt. jar. Using a stick blender, blend the eggs and seasonings. Stop blending.

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Add oils all at once. Stand stick blender straight up and pulse. As soon as you see the egg and oil emulsifying (turning a lighter color at the bottom of the jar), begin to raise and lower the stick blender, gently mixing in the remaining oil, lifting it higher and higher until all the oil is blended.

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It will thicken as you blend. Taste to make sure it has enough sweetness. If not, this is the time to add more, 1/4 t. at a time. Blend. Remove stick blender and scrape off finished mayo. Cover jar. Let sit on the counter for 2 hours, then refrigerate (if you have a problem with this, you can always put it right into the frig). Mayo will continue to thicken a little more as it gets cold in the fridge. Mayo is good for 1 to 2 weeks (remember, this mayo has no preservatives.). Makes approx. 1-1/2 c.

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Voila! Homemade Mayonnaise!!

Stick It In A Jar Mayo – Fancy

1 whole egg, room temp.

2 egg yolks, room temp.

1/4 t. ground mustard

1/2 t. salt

1/8 to 1/4 t. back pepper

2 t. sugar

1/8 t. paprika

1/16 t. garlic powder

1/16 t. onion powder

1 T. white or cider vinegar, lemon/lime juice

1/2 c. coconut oil, heated until it’s just melted—then cool 1/2 c. oil of your choice, olive, peanut, etc. or a combination to equal 1/2 c.


1. Homemade mayonnaise won’t necessarily be as thick as commercial mayonnaise. The Fancy Mayo recipe will produce mayo that’s a very light orange.

2. White vinegar has a soft bite. Apple cider vinegar is stronger. You could try both, with 2 1/2 t. white vinegar and just a 1/2 t. of cider vinegar. You can also use lemon or lime juice, but go easy on it at first until you know how it will taste. Vinegar is anti-bacterial and helps ferment your mayonnaise, so don’t leave it out.

3. Use whatever oils you have handy in whatever amounts you want so that it equals the amount in the recipe. We use expeller pressed coconut oil from Tropical Traditions, so it has no coconut flavor. If you want to try it with olive oil, use just 1/8 to 1/4 c. to see if you like the flavor. Olive oil can impart a strong flavor. TIP: Don’t use just coconut oil. It hardens in the refrigerator and you’ll wind up with mayo you can’t spread.

4. You can reduce / add / leave out whatever seasonings you’re not happy with. You might not like adding onion powder or paprika to your mayo. That’s okay. Keep it simple at first, and add one new ingredient until you find what you and your family like. I read that if you add ground mustard, it technically changes it from mayonnaise to a remoulade sauce, but the flavor is awesome. Some people prefer prepared mustard, but for us, it’s way too strong.

5. Honest, it only takes 30 seconds to turn oil, eggs and seasonings into delicious mayonnaise!

6. It’s important to remember that, when eating foods prepared with raw eggs, there’s always a chance of salmonella contamination. The USDA advises caution when feeding raw eggs to the elderly, the very young, and those with compromised immune systems. When in doubt, substitute pasteurized eggs.

Give it a try!”

I am not a huge fan of mayonnaise myself, if I have to use it on a sandwich I tend to spread it out thinly, so thin you can barely tell that there is any on the bread. But my Mom’s recipe for mayonnaise is nothing like the store brands. It’s fresh, light, and makes the best turkey and turkey bacon wraps! She and I debated on whether or not to make a video showing it really only takes 30 seconds. If anyone would prefer a video just leave a comment below and we’ll set some time aside this Friday to make a quick video. Hope you all enjoy this delicious recipe! Have a blessed day 🙂



2 thoughts on “Guest Post: Let’s Talk Mayonnaise

  1. Hi Amanda! I am also a fan of mayo – no need to be ashamed! It is delicious and a wonderful addition to dishes in the right amounts. Thanks so much for posting the link to United Tastes of Erica. I really appreciate the shout out 🙂 Keep up the great posts!

  2. That’s awesome! We have a stick blender too! Why didn’t we think of that? Would have made our lives easier instead of whisking. Lol. Thank you for the tip. Great post! 🙂 – Hana & Cairo

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