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Fail Safe Best Ingredient Mayo - Only Takes Minutes!

Fail Safe Best Ingredient Mayo - Only Takes Minutes!

The Story of the Mayo

Mayonnaise is a big staple in our house.  We slather it on sandwiches, use it to make ranch, and use it  in our super moist chicken recipes  

Our biggest use of mayo is for our fry sauce.  I have discovered recently that fry sauce may be a regional condiment. 

We make our fry sauce by mixing mayo with ketchup and bam, you can put it on chicken, burgers, fries and so much more.  

My youngest would totally eat it by the spoonfuls if we let him.

On our quest for healthier eating, we have decided to cut out seed oils.  The problem is, most of the mayo in the grocery aisle had soybean oil, vegetable oil, or others. 

We tried the Olive Oil version but didn’t prefer the taste.  And we found out, it also contained seed oils, even though the big label on the front advertised “Olive Oil.”  (I now carefully inspect ingredient labels before purchasing).

I found some seed oil free options but they only offered them at a store that was not convenient to get to. Plus the price was 3 times what regular mayo was.

So I went to the internet to find out how to make it myself. 

found one that sounded great.  "Add room temp eggs and blend, then slowly drizzle in your oil (we chose avocado) and it should stiffen up and become mayo..."

The problem was, the drizzling and blending only worked 50% of the time.  

The rest of the time, it was a goopy, liquidy disaster.  I was so disappointed…

With most things I attempt to cook, I have a pretty good success rate.  I was very sad to fail so many times.  I almost gave up.

It hurt my inner core to throw away good ingredients over and over.  

I went back to the drawing board. 

My husband sent me a reel of a man making mayo in a mason jar with a stick blender.  It looked  like voodoo magic to me and I didn’t believe it because he made it in 10 seconds or less.

I scoured the internet and found what I thought might be my problem.  I was using a stick blender with a metal whisk attachment in a large container.  This was too slow and had to much surface area.  An immersion blender would be better.

According to the interwebs, for successful mayo creation, you must use a fast stick blender (immersion blender) combined with the CORRECT container size. 

The correct container size must be slightly larger than the immersion blender.

Dijon mustard is also a fantastic emulsifier that helps bind the mayo.

Here’s the recipe that has been foolproof for us:

Fast and Successful Mayo


  • 1 egg (room temperature is key - I put mine in hot water for 5-10 minutes to achieve the same effect)
  • 1 cup oil (we prefer avocado)
  • Salt to taste
  • 1 teaspoon of Dijon Mustard
  • 2 tsp acid (can use lemon juice, apple cider vinegar, or white vinegar)


  1. Add room temperature egg to container that is slightly larger than your immersion blender.  Add oil and let egg settle to the bottom of container.
  2. Add salt, 1 teaspoon of Dijon, 2 teaspoons of acid
  3. Place immersion blender at the bottom of the container and turn on highest speed.  When it starts to turn white slowly bring it up until entire mixture is emulsified.  Adjust salt and acid as needed and re-blend.
  4. Store in refrigerator for 5 to 7ish days*

*If you add a tablespoon of whey from yogurt, and let it sit on your counter for 8 hours before refrigerating, you can extend the shelf life to up to a month!

We have made this mayo over and over with ZERO failures. 

It tastes fantastic and is a fraction of the cost of the grocery store, but most importantly for us, it has the ingredients we want to feed our family.

Happy Homesteading!

Check out our immersion blenders here!  These will work perfect for all your mayo making needs (plus blending those delicious soups, frostings, and so much more)!



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