Mayonnaise is a staple for sandwiches, in my opinion. Unfortunately the store-bought stuff is full of unnecessary ingredients. Thankfully, homemade mayonnaise is easy to make for yourself!
If you’ve ever put a spoonful of mayo on your sammy (a gluten-free one, of course), and decided to take a look at the ingredients, chances are you were pretty disappointed. Take a look at what’s in this major brand:
In case you were wondering, those double asterisks stand for “ingredients not found in regular mayonnaise.” Seriously, it actually says that on the bottle. Why in the world would they need to add things that they even admit aren’t necessary?
All that’s really needed to make your own mayo are a few simple ingredients: eggs, oil, and vinegar. Please note that the eggs will be raw, so it’s best to use fresh, pastured eggs, or at least organic ones!
If you’re like me and enjoy your mayo with a little kick, you can add in a bit of mustard. It hits the spot!Homemade mayo is super easy to whip up, too. It can be done in a blender, or with a hand mixer. I usually place my ingredients in a 12 ounce mason jar, attach one beater to my wonderful KitchenAid hand mixer, and whirl away!
It only takes a few minutes, and your body will definitely thank you for leaving out all those extra ingredients.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
- Pour oil into a liquid measuring cup and set aside.
- Place egg, salt, and vinegar in a 12 ounce mason jar. Place one beater in a hand mixer (I use this one) and beat on high.
- Very slowly, while still beating on high, pour in the oil. It will take a few minutes.
- Add in mustard or chili powder, if using.
- Store covered in the fridge for up to a month.
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