One of the best ways to build a frugal pantry is to learn to make condiments yourself. Homemade mayonnaise is no exception. The ingredients are items that we usually already have in our pantry, and the recipe comes together in less than two minutes. I’m also a huge fan of knowing exactly what is in my mayonnaise.
Most store-bought mayonnaise contains lots of extra ingredients that act as stabilizers and preservatives. This recipe contains a whopping six ingredients including salt and water! With that, this recipe will last in the fridge for a week. If you’re anything like my family, that won’t be a problem. We’ve always making sandwiches for lunches or a batch of pimento cheese spread.
Once you’ve prepared your basic mayonnaise recipe, feel free to play with adding herbs and spices to fancy it up. I love adding pureed roasted red peppers to make Red Pepper Mayo or stir in a tablespoon on prepared horseradish to give it a little kick. The possibilities are endless.
- Garlic Powder
- Wasabi Powder
- Honey or Maple Syrup
- Black Pepper
- 1 large Egg Yolk
- 1 tsp Lemon Juice
- 1 tsp Dijon mustard
- 1 tsp Water
- 1/2 tsp Salt
- 3/4 cup Canola or Avocado Oil
- Place egg yolk, lemon juice, Dijon mustard, water and salt into a wide-mouth mason jar.
- Using an immersion blender or milk frother, blend ingredients while slowly streaming in oil.
- Blend for 30 seconds or until fully incorporated and creamy.
- Store prepared mayonnaise in the fridge for up to one week.
This recipe comes together very quickly when using an immersion blender. If you don't have one, you can use a sturdy bowl and whisk. Be mindful to stream the oil in slowly when whisking by hand to ensure that the mixture emulsifies.
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Amount Per Serving: Calories: 98 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 23mg Sodium: 86mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 1g