Creamy whole egg mayonnaise made in a blender

Homemade mayonnaise is easy to make and healthier.

Making your own mayonnaise from scratch is easier than you think, and you only need a few simple pantry ingredients. The vast majority of store-bought mayonnaise are made with cheap, refined vegetable oils, preservatives and stabilisers, so making it at home is so much healthier.

If you’re looking for an old fashioned, traditional mayonnaise, this recipe is going to be perfect for you. It is made with only fresh ingredients, with loads of healthy fat from avocado oil and eggs yolk, so you’ll end up with a super flavourful and superior condiment. You’ll never want to buy store-bought again!

Mayonnaise is simply an emulsion of oil and egg, but with a little acidity from fresh lemon juice, a tasty mustard, quality salt and freshly cracked pepper, the flavours come alive. Making mayonnaise in the Vibe blender System is fast, fool-proof, and easier than a food processor. The first 30 seconds of blending are most crucial. It is important to add the oil very slowly, so that emulsion occurs. Simply open the ‘filler cap’ in the Vibe blender lid and drip in the oil. No mess, no fuss.

A lot of oil is required to make traditional mayonnaise, so it’s important that you choose a healthy oil and one you like the flavour of. For a clean tasting mayonnaise, we have used avocado oil. Olive oil is also a good healthy option, but it can be strong tasting. Feel free to experiment with different oils to suit your palette or use a combination. Coconut oil is not a good option because it sets hard when chilled.

Whey is optional, but adding it transforms your mayonnaise into a lacto-fermented condiment and increases the nutrient factor and the shelf life! Yes, whey is a natural preservative. Without whey the basic mayonnaise recipe would last 2 weeks in the fridge - with whey, homemade mayonnaise will last up to two months.

Another great thing about making mayonnaise at home is that you can control the flavours. The basic recipe is endlessly customisable. Here is a list of easy flavourful mix-ins to play with:

Pesto mayonnaise: 1 handful of fresh basil leaves & 1 tablespoon of toasted pine nuts OR 1 tablespoon of homemade fresh pesto

Roasted pepper or sun-dried tomato mayonnaise:  2-3 tablespoons of roasted red capsicum or sun-dried tomatoes

Wasabi mayonnaise:  ½ -1 teaspoon of wasabi paste, plus extra lemon juice to taste

Garlic & lemon pepper mayonnaise:  2 garlic cloves, zest of lemon and freshly cracked black pepper

Smokey Mexican mayonnaise:  ½ - ¾ teaspoon of smoked paprika and zest of fresh lime

Sriracha mayonnaise: 1 tablespoon of sriracha sauce, 1 teaspoon of fresh lime juice and ½ - 1 teaspoon of soy or tamari sauce

Coriander, lime mayonnaise: one handful of fresh coriander (including stems), 1 garlic clove, squeeze of fresh lime juice

Best burger mayonnaise: 1 tablespoon of tomato paste, 1 tablespoon of Dijon mustard (or mustard of your choice) 1 dill pickle

Sesame ginger mayonnaise: 1 spring onion, 1 fresh coriander sprig (including stems) 1-2cm thumb of fresh ginger (peeled), Fold in 2 teaspoons of toasted sesame seeds after blending

Jalapeño mayonnaise: 1 fresh Jalapeño (seeds removed), 1 clove of garlic, squeeze of lime juice

Herbed mayonnaise: 1 garlic clove, handful of fresh herbs (basil, oregano, parsley, marjoram, etc) lemon juice to taste

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INGREDIENTS

2 fresh eggs (at room temp*)
1 ½ teaspoons of Dijon mustard 
Juice of half a lemon or more to taste
1 cup of avocado oil (or mild tasting olive oil)
¼ teaspoon salt or more to taste
Cracked pepper to taste (optional)
1 tablespoon of fresh whey (optional)

METHOD

*Room temperature ingredients are best when making mayonnaise. If you’re not able to wait for the eggs to come to room temperature, submerge them in lukewarm (not hot) water for a couple of minutes. The shelf life of your mayonnaise will depend on fresh eggs.

1.   Place the eggs and mustard in the clear Vibe Blender jug, secure the lid on and then pulse twice to combine.
2.   Remove the ‘filler cap’
3.   Choose ‘smoothie’ mode and toggle the speed to the lowest setting.
4.   While the blender is on low, SLOWLY drip the oil into the egg mixture. Approx. 1 dessert spoon full at a time over the course of 1 minute. DO NOT pour all of the oil into the jug at once.
5.   The consistency will quickly change and thicken.
6.   Add the lemon juice, salt and pepper and whey (if using) then blend for a further 5 seconds.
7.   Stop and taste check. Add more, salt, lemon juice, cracked pepper?
8.   If you plan to add other flavourful mix-ins, now is the time.
9.   Spoon the mayonnaise into a well-sealed glass jar.
10. If you have added whey, let the mayonnaise sit somewhere warm for 7 hours or overnight.
11. Store your mayonnaise in the fridge for up to two weeks (or 2 months with whey)

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