Delicious & Easy Homemade Mayo

This post is in partnership with Now, all opinions are my own. For a full disclosure statement, click here.

In my defense, I did try to measure out the recipes sometimes. I can’t tell you how many batches of mayonnaise I had to throw out because it was a runny gross mess. And oil isn’t cheap! Especially for a quality olive or avocado oil. I’d get frustrated after a wasted few batches, quiet for a few months, then try again. The cycle would repeat itself.

Boo.

After about two years of this game, I finally found the perfect combo of ingredients + technique. I’m here to share all my secrets so you can avoid the ugly learning process.

Truthfully, once you know what you’re doing, it is super easy. And now, I don’t always measure things out. After measuring several times over a few months, I learned to get it close to perfect.

The trick is to have a great hand held immersion blender. The one I use was a wedding gift from 12 years ago and it’s still holding strong. However, this one from Amazon is a great price with solid reviews. I make my homemade mayo in a wide mouth pint jar which the blender fits into easily. A hand held not only works great for this recipe, but it’s way less mess than making it in a traditional blender, then transferring the mayo to the jar and trying to scrape it all out. Waist not want not. Plus, it’s all just more things to clean, and I’m not about that dishes life.

I love to add additional spiced into the mayo like fresh ground cracked pepper which I grind in my motor and pestle. Then I also add a dash of garlic salt and dried rosemary. Ugh, it’s so good I could almost eat it with a spoon if that wasn’t considered disgusting. However, don’t add any additional spices until they mayo has already taken shape and is the thickness you want. Adding it at the beginning stages can ruin the outcome. Like I said, mayo is a sensitive thing.

Do add everything in order, or I can’t guarantee the outcome. First the egg, farm fresh or free range organic is best since it will be raw. 1 tsp dijon mustard. You’ve got to use dijon, just trust me. Then 1 tsp apple cider vinegar, 1/2 tsp salt (I love Real Salt), followed by NOW Avocado Oil.

The reason I make my own mayo is I want it a high quality, good for you fat that my family can consume. Fats are amazingly healthy for your body when they’re in the right quantity, and quality. Becauses I’m doing this not only for taste, but health, I want to make sure I have the highest quality ingredients in my mayonnaise. I trust NOW with all their foods and supplements. I’ve been to the facility, met their staff and have seen how their products are made. These are good people, working for a great company. And when I use their products, its with the knowledge that I’m using the best of the best out there.