Homemade Mayonnaise, THM Deep S

A homemade mayo that is luscious, creamy, and best of all, Deep S!

Whenever I talk about making homemade mayonnaise, or share what I’m eating in my coaching groups and mention mayo, people ask me for the recipe! So I thought I’d get it on the blog for reference.

Making mayo from scratch can be a tiny bit tricky until you get the hang of it, but once you’ve caught on, it is super easy. It is definitely a step up from store bought mayo: it is so creamy and silky smooth. I absolutely love it freshly made with raw broccoli or cauliflower dipped in it.

Best of all, you can control the type of oils that are used to make it. You can find healthy brands of mayo these days, but the normal store bought kind is made with inflammatory oils like canola oil. While it can still be used on THM, you definitely will want to look into a healthier version once you have become more comfortable doing THM.

To make mayonnaise from scratch, you start out with a raw egg, sea salt and mustard powder in a blender. I find our Vita Mix works best for this as you can gradually increase the speed. You want a blender that can start out at a very low speed. I know people who have also successfully used a hand held blender.

Some people may be worried about consuming raw eggs so that is up to you. I have been eating homemade mayo for years and never had an issue with it.

You give the ingredients a tiny blend on the lowest speed and then gradually start to drizzle in your oil. I like to use light olive oil or avocado oil since neither of these will firm up in the fridge and stay nice and creamy. Regular olive oil also has a strong taste that I personally don’t like in mayo.

You start out very slowly drizzling the oil, and as it starts to congeal, you can gradually increase the speed of the blender and how fast you are drizzling in the oil. Once the oil is all in, turn off the blender and add the lemon juice and blend just to combine.

It is a little hard to explain the process with just words so here is a video I posted on Instagram that will give you a better picture.

This is what the mayo will look like when done. If for some reason it fails to emulsify and stays runny, you can pour it all out into a measuring cup, add a new egg into the blender and repeat the process, pouring in the broken mayo like you did the oil.

I have always been successful on the second attempt, but I wouldn’t try it more than once or your mayo will just be raw eggs lol.

The mayo stores very well in the fridge for several weeks.

You can take this basic mayo and add in herbs and spices to make different flavor variations, or use it to make homemade ranch dressing. I’ve included two flavor ideas here that are perfect for dipping potato wedges or homemade chicken nuggets.

Homemade Mayonnaise Recipe:

Ingredients:

1 1/4 cup light olive oil or avocado oil, or mixture of both

1 raw egg

1/2 teaspoon sea salt

1/2 teaspoon mustard powder

Juice of half a lemon

Instructions:

1. Put the egg, salt and mustard powder in a blender. Give the ingredients a tiny blend on the lowest speed and then gradually start to drizzle in your oil.
2. Start out very slowly drizzling the oil, and as it starts to congeal, you can gradually increase the speed of the blender and how fast you are drizzling in the oil.
3. Once the oil is all in, turn off the blender, add the lemon juice and blend just to combine. Store the mayo in a glass jar in the fridge.

Take your basic mayo and turn it into flavored mayo! 

Chipotle Lime:

1/2 cup mayo

1/4 teaspoon chipotle powder, or to taste

1 tablespoon lime juice

Rosemary Garlic:

1/2 cup mayo

1 minced garlic clove

1 teaspoon finely chopped fresh rosemary

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Print Recipe

Homemade Mayonnaise

A easy and luscious recipe for homemade mayo that is free of inflammatory oils.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Condiment

Cuisine: Trim Healthy Mama Compatible

Keyword: THM Deep S

Ingredients

• 1 1/4 cup light olive oil or avocado oil or mixture of both
• 1 raw egg
• 1/2 teaspoon sea salt
• 1/2 teaspoon mustard powder
• Juice of half a lemon

Instructions

• Put the egg, salt and mustard powder in a blender. Give the ingredients a tiny blend on the lowest speed and then gradually start to drizzle in your oil.
• Start out very slowly drizzling the oil, and as it starts to congeal, you can gradually increase the speed of the blender and how fast you are drizzling in the oil.
• Once the oil is all in, turn off the blender, add the lemon juice and blend just to combine. Store the mayo in a glass jar in the fridge.

Notes

Take your basic mayo and turn it into flavored mayo! 

Chipotle Lime:

1/2 cup mayo

1/4 teaspoon chipotle powder, or to taste

1 tablespoon lime juice

Rosemary Garlic:

1/2 cup mayo

1 minced garlic clove

1 teaspoon finely chopped fresh rosemary

 

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