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Homemade Mason Jar Mayonnaise

Just in time for summer recipes like egg, tuna or chicken salad and BLTs, I wanted to share with you a brilliant way to make your own homemade mayonnaise.

Fast and easy, this recipe will knock your socks off. Trust me. It's so simple and literally takes about three minutes.

All you need is a mason jar and an immersion blender....and fresh eggs of course!


Apparently everyone knows the immersion blender trick for making homemade mason jar mayonnaise but me!

I have been making my own mayonnaise almost as long as we've had chickens following this recipe that uses a regular blender.

But unfortunately our blender is already packed for our upcoming move (note: I wrote this post originally in 2015, the year we moved to Maine), so I was looking for alternative ways to make mayonnaise and stumbled on this recipe from The Kitchn using an immersion blender. Brilliant!

I tweaked the recipe a bit and then proceeded to make several batches of delicious, creamy mayonnaise in no time at all, with minimum clean up. So here's what you do.

Homemade Mason Jar Mayonnaise

(makes about one cup)

What you Need

3 chicken egg yolks (or 2 duck egg yolks)
1/2 teaspoon coarse stone ground mustard
Juice from half a lemon
1/4 teaspoon salt
1 Cup oil (you can use olive, canola, corn, grape seed, or a blend, whatever you prefer)

You'll also Need

Immersion blender (this is the one I have)

What you Do

In a wide mouth pint mason jar, add the egg yolks, mustard, lemon juice and salt. Pulse a few times with an immersion blender to combine.

Once combined, start adding your oil, a Tablespoon at a time, pulsing until the oil incorporates into the egg yolks.

Once you've added about half the oil, you can start a slow drizzle into the mason jar, continuing to pulse and emulsify the mixture.

Your mayonnaise should start to thicken and lighten to a lemon yellow color. 

Continue to pulse until your mayonnaise is a nice, spreadable consistency. (If it becomes too thick you can add a bit of water to thin it out.)

Use immediately or transfer your mayonnaise to a half pint jar, screw on the lid and leave it out on the counter at room temperature for up to 12 hours, then chill in the refrigerator. 

You want to leave it at room temperature first though, to allow the acidity in the lemon juice to help kill any bacteria. Refrigeration doesn't allow the acid to work as well.


Your homemade mason jar mayonnaise should last for a week refrigerated.

(scroll down for the printable recipe card)

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Yield: 1 Cup
Author: Source: Fresh Eggs Daily

Easy Mason Jar Mayonnaise

Making your own mayonnaise using fresh eggs from your chickens is simple when you use an immersion blender and a mason jar.

ingredients:

  • 3 chicken egg yolks (or 2 duck egg yolks)
  • 1/2 teaspoon coarse stone ground mustard
  • Juice from half a lemon
  • 1/4 teaspoon salt
  • 1 Cup oil* 
You'll also Need:

instructions:

  1. In a wide mouth pint mason jar, add the egg yolks, mustard, lemon juice and salt. Pulse a few times with an immersion blender to combine.
  2. Once combined, start adding your oil, a Tablespoon at a time, pulsing until the oil incorporates into the egg yolks.
  3. Once you've added about half the oil, you can start a slow drizzle into the mason jar, continuing to pulse and emulsify the mixture. Your mayonnaise should start to thicken and lighten to a lemon yellow color.
  4. Continue to pulse until your mayonnaise is a nice, spreadable consistency. (If it becomes too thick you can add a bit of water to thin it out.)
  5. Use immediately or transfer your mayonnaise to a half pint jar, screw on the lid and leave it out on the counter at room temperature for up to 12 hours, then chill in the refrigerator. It should last for a week refrigerated. (You want to leave it at room temperature first though to allow the acidity in the lemon juice to help kill any bacteria. Refrigeration doesn't allow the acid to work as well.)

NOTES:

* you can use any type of cooking oil you prefer - olive, avocado, walnut, canola, corn, vegetable or a blend
Created using The Recipes Generator

**this is a wonderful recipe for those following a Keto, Paleo or Whole30 diet

Note: This recipe uses raw eggs. Anyone pregnant, nursing or with a compromised immune system should take care eating raw eggs due to the risk of salmonella. I recommend only using your own, cleanest, freshest eggs for this recipe.





Related reading:
Don't have an immersion blender? No worries, you can use a regular blender.
Making deviled eggs? Here's my secret to easy to peel hard-cooked eggs.
And some of my favorite deviled egg recipes.
Alton Brown's recipe for mayonnaise


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