This soy free, dairy free, and seed oil free homemade mayonnaise is affordable and easy to make at home.
Why Make Homemade Mayonnaise?
Have you read the ingredient label on your store bought mayonnaise recently? My husband has a soy intolerance and my son is allergic to soy, dairy, and seed oils. The first ingredient in most store bought mayonnaise is soybean oil. Even the big name brands that sell avocado mayonnaise or olive oil mayonnaise as a “healthier” option still have soy in the ingredients. For many years I was buying soy free brands like Sir Kensington’s, but this started to get expensive after awhile.
Even if you don’t have a soy allergy in your family, there is no such thing as a non-GMO soybean. I prefer knowing that the foods I’m feeding my family are made from simple ingredients in my kitchen.
I enjoy making certain dishes using mayonnaise, like my mustard potato salad. So when my sister-in-law asked me to help her make mayonnaise for a family dinner, I was so surprised at how easy and affordable it is to make it myself!
What can I add to homemade mayonnaise?
I usually stick to my two simple ingredients, but if you prefer a sweet mayonnaise you can add 1 tsp of sugar. For an added zest, include 1 tsp of lemon juice. You could also add 1 tsp of mustard and salt to taste.
Equipment
You’ll need a 16 oz wide mouth mason jar and an immersion blender to make your homemade mayonnaise.
Recipe
Pour 160 grams (3/4 cup) of olive oil into your 16 oz wide mouth mason jar.
Add 1 large egg to the olive oil. If you want to include sugar, lemon juice, mustard, or salt to your mayonnaise, add that now.
Place your immersion blender at the bottom of the jar and turn it in. Keep the immersion blender at the bottom of the jar until the mixture begins to emulsify.
Slowly pull the immersion blender up until the entire mixture is emulsified. You can move it back down to continue mixing if needed.
Put the mason jar lid on your mayonnaise and store in the fridge.
How long will homemade mayonnaise last?
Because it doesn’t contain preservatives, homemade mayonnaise will last in your refrigerator for about two weeks. We easily use all of it before then!
Have you made your own mayonnaise? What recipes did you use it in? Let me know in the comments!
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Easy Two Ingredient Homemade Mayonnaise
Description
This soy free, dairy free, and seed oil free mayonnaise is affordable and easy to make at home.
Ingredients
Instructions
- Add olive oil and egg to a 16 oz wide mouth mason jar.
- Place an immersion blender at the bottom of your mason jar and turn it on.
- Leave the immersion blender at the bottom of the mason jar until the mixture emulsifies.
- Once the bottom has begun to emulsify, slowly bring your immersion blender up until the entire mixture has emulsified.
- Put the lid on your mason jar and store in the refrigerator for up to two weeks.
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