Mason Jar Mayonnaise

  • Mason Jar Mayonnaise

    There are lots of ways to make mayonnaise at home, a lot of them include a regular blender, slowly pouring in the oil to ensure perfect incorporation. I'm a fan of quick, easy and less cleaning. When I found the below recipe, I had to give it a whirl! It's become my favorite and ONLY way of making mayonnaise now. So easy and so quick. I sometimes add sriracha, sometimes a bit of garlic or mustard...have fun with it and make it your own!

    1 farm fresh egg
    1 cup extra light tasting olive oil *
    1 tablespoon fresh lemon or lime juice, or vinegar of your choosing
    1/4 teaspoon Himalayan salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon Dijon mustard
    1 garlic clove, minced
    1 teaspoon sugar (adding this makes it more like miracle whip)

    • have fun and add whatever you wish!

    Immersion Blender
    A wide mouth pint mason jar

    Add all of your ingredients to your glass jar and let them sit for a few seconds, or until the egg settles to the bottom of the jar.
    Insert your immersion blender and place it all the way down until it makes contact with the bottom of the jar. Push the power button and do not move the blender for half a minute or so.. Almost instantly you'll see your mayo coming to life!
    After half a minute, the magic should almost be done, just slowly move your immersion blender up and down to incorporate the final bit.

    Store in the fridge, covered, for up to 2-3 weeks.

    If you're worried about the raw egg in the mixture, don't be. The citrus or vinegar "cook" the egg a bit, killing off any harmful bacteria.

    *Light tasting olive oil provides the most authentic mayonnaise or miracle whip taste. Other oils can turn the mixture slightly bitter.

  • Hot dogs for lunch. I'm not a big fan of hot dogs...but they taste much better with homemade mason jar mayonnaise!


  • @dddoo7 Looks good and glad you like the mayo! Did you add some spices to the mayo?

  • @gash

    Pepper only this time.

    I want to try garlic and maybe some cayenne pepper in the future.

    My wife won't eat it because of the raw egg. I told her it was fine because of the vinegar...but she didn't buy it. We don't have farm fresh eggs so that is a little different too...but I didn't worry about it.

  • Most store eggs are pasteurized so you actually have less of a chance of illness versus fresh farm eggs. However, you can pasteurize you own by doing the following:

    "Using a candy thermometer, bring your water to 160-165 degrees farenheit, place your eggs in the water for 3 minutes, then remove and allow to cool back to room temperature (all the other eggs you just pasteurized you can put in the fridge), once your eggs are room temperature, continue on to make your homemade Mayonnaise"

    Store bought mayo is basically the above recipe using pasteurized eggs and then they add some more preservatives (often just citric acid) for a longer shelf life).