-How To Make Homemade Mayonnaise in 1 Minute With An Immersion Blender

Today, I want to share with you how to make an easy homemade mayonnaise that comes together in literally seconds, and it's tasty too. Hi, sweet friends. I'm Mary, and welcome to Mary's Nest, where I teach traditional cooking skills for making things like bone broth, sourdough, ferments, and more. So if you enjoy learning about those things, consider subscribing to my channel, and don't forget to click on the little notification bell below that'll let you know every time I upload a new video. For years, when I would make homemade mayonnaise, I would do it in the food processor, and it was always such a chore, hauling the thing out, putting it on the counter, then cleaning up all the parts, and then I discovered the stick blender. This is the absolute easiest way to make homemade mayonnaise. We're literally going to put everything in and whirl it up, and it's going to be done. No drizzling of the oil, nothing like that, and I'll show you how we're going to do it. Now, the most important thing about making mayonnaise is not only do you want it to be able to be done quickly, you want it to be tasty, and that's where the oil comes in. What oil are you going to use? Now, olive oil is wonderful. It's wonderful for us, but when it comes to using olive oil to make mayonnaise, it can have somewhat of an unusual or a strong flavor. It doesn't really taste like the mayonnaise that you buy at the store, and I think that's the secret when it comes to traditional cooking and nutrient-dense cooking is we want things to taste familiar, especially if we're introducing them to our families who are used to all the store-bought items. Another healthy oil that so many of us love is coconut oil, but again, when you use this to make mayonnaise, it can have an unusual flavor and not something that's familiar and tastes like mayonnaise from the store, but it's nice to be able to use coconut oil because of all the wonderful health benefits that it offers. Now, a third option for making mayonnaise or choosing an oil for making mayonnaise is sesame seed oil. Now, this is the untoasted. You don't want to use the toasted sesame seed oil that's common in Asian cuisine because that imparts an unusual flavor into mayonnaise, but the sesame seed oil does impart a nice mild flavor, but the only drawback with using all sesame seed oil is that you don't get the benefits of olive oil and coconut oil. This is a polyunsaturated oil and not one that we want to use a lot of. Olive oil is a monosaturated and that brings certain benefits to the table, so to speak, and coconut oil is a good quality saturated fat that also brings benefits. So just using the sesame oil misses out on the benefits that we can get from the olive oil and the coconut oil. So what do we do? Well, what I've found that makes a really nice tasty mayonnaise, one with an excellent consistency as well, is a combination of all three. A third of a cup of olive oil, a third of a cup of the untoasted sesame oil, and a third a cup of the coconut oil. And what we're going to do with the coconut oil is just warm it ever so slightly just to get it in a melted form to make it easy to be pourable into our jar. The other ingredients we're going to need is one large egg. Now I've got two here because these are just sort of little farm eggs and this is kind of a small one. So I'm just going to use two, but you just want a nice one large egg. And if you don't have large or extra large eggs, then you just use two of the smaller ones. And then you'll want a tablespoon of vinegar. And this is raw apple cider vinegar. And I like to use the raw apple cider vinegar because it's very rich in probiotics, which this is the one with the mother. And so it adds those probiotics into the mayonnaise. And acids like this help extend the life of your mayonnaise where without any acid and salt, which we'll talk about in a minute, the mayonnaise might be good for three, maybe five days in your refrigerator. But by adding some acid and some salt, especially an acid that is raw and has probiotics in it, can help this last about two weeks in your fridge. So a tablespoon of the raw apple cider vinegar is perfect. Now, you can add a little less, you can add a little more. This is a very basic recipe for homemade mayonnaise. And once you make it, then you'll know, ooh, do I want a little more tang? Maybe next time I'm going to add a little more vinegar, a little more salt, so on and so forth. But this is just your basic place to start. And I want to mention that in addition to the vinegar, you can, or even in place of it, you can also add whey to your homemade yogurt. And that also helps extend the life of the mayonnaise while it's refrigerated. And whey is simply that sort of whitish liquid that you drain off when you drain yogurt to make like a yogurt cheese, or if you drain kefir to make a kefir cheese, that white liquid is whey. And that's very rich in probiotics. And again, will help extend the life of your homemade mayonnaise. So you can certainly add in a tablespoon of that in addition or in place of the vinegar. And here, I've just got a teaspoon of sea salt, and this is the fine ground sea salt. If you were to use the coarse ground sea salt, you'd want to use a little more. And so it's one teaspoon. And as I said, this is just a basic recipe. Next time you may find you want a little more salt in your mayonnaise or a little less. Now, another ingredient that you can add in when you're making homemade mayonnaise is dry mustard powder. And you can start with a half a teaspoon or a teaspoon, whatever you think you might like. But today, I'm going to leave that out because I just want to make this very basic. And there's even one more ingredient that you can add when you're making homemade mayonnaise, which actually does alter the flavor somewhat. And rather than it tasting like mayonnaise, the traditional mayonnaise, it'll taste a little bit more like the mayonnaise that goes by the name Miracle Whip. I think they call it a salad dressing, but it basically looks like a mayonnaise and it's sold in the mayonnaise section. And it has a little bit more of a sweeter flavor than say one of the ones that are just labeled mayonnaise. And so what you would do is, you'd want to add in about a tablespoon of sugar. And if you did decide you wanted to add in sugar, you could use like a white organic sugar, or you could use the dried cane juice. You often see it sold under the name like a sucanat, or you could even use some maple sugar. And in such a small amount, just putting in about a tablespoon. Using the maple sugar is really just going to impart sweetness. You're really not going to notice the maple flavor. I use maple sugar a lot. I really like it because it's got a nice sweetness and it's a little lighter in color than the sucanat. So sometimes when I want to keep my baked good or a mayonnaise or something like this lighter in color, I tend to go and want to use something like that, like maple sugar. But you can certainly use sucanat or just white sugar. Now, if you're adding in the mustard as well, it's already going to add some color to the homemade yogurt. So the sucanat doesn't really play as significant a role if you're trying to keep it as white in color as possible. So if you're adding in the mustard, sucanat is a good option to add in if you want to make it a sweeter mayonnaise. Now I am using raw eggs in this recipe. So you have to decide whether or not you're comfortable eating something with raw eggs in it. But I've washed the outside of the shell in warm soapy water and dried it well. And so I know that at least the exterior of the eggshell is clean. So keeping at least the exterior of the eggshell clean helps to reduce the introduction of any bacteria or bad bacteria into the jar. So I'm just going to crack these into the bowl and then from the bowl, we'll transfer them into here just to make sure we don't get any shells in our jar. And you want to make sure that your eggs are at room temperature. That makes it much easier for it to emulsify. Now, I just want to mention one more thing before I add in these other ingredients, that in our Facebook group that we call Mary's Nest Modern Pioneers, that I'll put a link to it below if you'd like to come join us, we chat about different traditional foods and nutrient-dense foods and so on and so forth. And in the group, we've been talking about making mayonnaise and some folks like to make theirs with avocado oil. So that is an option that you can use, 100% avocado oil. I personally don't like the flavor. And some of you were saying that you agreed with me that you didn't really like all avocado oil either, but that is an option if that's an oil that you like. So what I'm going to do is go ahead and add in the vinegar and I'm going to go ahead and add in our salt and we're all set with that. And now what I've done is I've just slightly warmed a little of the coconut oil and I'm just going to measure it in here to 1 3rd cup, because as I said, we want 1 3rd of each of these. So I'll just go ahead and measure 1 3rd cup. And you'll find that coconut oil turns to a liquid form very quickly. I literally just put my 3rd cup in here and I put it on my stove on the lowest setting and literally like within just moving it around like this in 10 seconds, it's in liquid form. And even if your kitchen is very warm, you may find that your coconut oil is already in liquid form. So now I'm going to go and add 1 3rd of a cup of the sesame oil. And remember this is untoasted sesame oil. And now I'm going to add the final 3rd cup of the olive oil. And this is an extra virgin olive oil. I really believe whether you're cooking, using it as salad dressing, whatever the case may be, I like to use a good quality extra virgin olive oil. I think it must be the Italian in me. And now we'll just go ahead and pour in all this oil, just like that. I love how easy this is. And if you don't already have a stick blender, I highly recommend one because they're very reasonably priced and you can find them anywhere at any of the big box stores, at a kitchen store, online. I'll put a link in the description below to this particular one I have, which I really love. It's just a workhorse and it breaks into two pieces like this very easily. So it's perfect. I can store it so easily in my kitchen drawer. And you will find so many uses for this, not just making mayonnaise, but I love it for pureeing soups. And in a pinch, I've even used it to make mashed potatoes. Now, all you want to do is just to try to get those little egg yolks, kind of getting away from me a little, under the blade of the stick blender. And then you're just going to start blending right on the bottom. And we're going to watch this emulsify. And do you see that? Mayonnaise. And all we're going to do now is so to incorporate any little bit of oil that's still remaining on the top, we're just going to start to lift our immersion blender around a little bit in the jar. Boom, we're done. That couldn't be easier. And look at this magnificent, creamy, luscious mayonnaise. Look at this luscious mayonnaise. Literally made in seconds. Just glorious. I'll take a close-up picture and overlay it so you can see it up close. But look at that. Just beautiful. Well, I've got a piece of lettuce here. I'm going to put a little bit on the lettuce to see how that tastes. And I'm also just going to give this a straight taste. Mm. Nothing like homemade mayonnaise. The little salty taste, the little bit of the vinegar taste, it all comes together so beautifully. And the nice thing is you have the three oils. So none of the flavors are overpowering. And yet at the same time, we're getting the benefit that all three have to offer. Well, let me see how this is on lettuce. Mm. Just delightful. This is going to make a wonderful salad dressing mixed with a little homemade fermented ketchup and a little homemade fermented relish. And you make a wonderful Thousand Island dressing that's my husband's favorite. But this is wonderful. And you definitely need to give this a try. You see how easy it is to come together. Now you can go ahead and put this in your refrigerator and it'll last about two weeks. And you've got some wonderful homemade probiotic-rich, thanks to the raw apple cider vinegar, mayonnaise. And if you'd like to learn more about traditional foods cooking, be sure to subscribe to my channel. And then click on this video over here where I show you how to make a fermented giardiniera vegetable mix, which will be perfect on a sandwich with this homemade mayonnaise. And I'll see you over there in my Texas Hill Country kitchen. Love and God bless.