Arrow Created with Sketch. Back to The Recipes Homemade Mayonnaise Low Carb Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 64 Ratings PRINT Prep Time 5 minutes Serving Yield 1 1/4 cups When it comes to mayonnaise, simplicity is key. This homemade version has a rich, bright flavor that you simply won't find in store-bought jars, plus it's free from questionable ingredients or hidden sugars. Not only does it take just a few minutes to whip up, but it's the perfect base for everything from deviled eggs to your favorite sandwich. By: Reclaiming Yesterday Ingredients 1 large Pete and Gerry's Organic Egg 1 cup light olive oil 1 tablespoon lemon juice or vinegar 1/4 teaspoon salt Nutritional Information Serv. Size: 1 tablespoon, Servings: 20 Amount Per Serving: Calories 100, Fat Cal. 100, Total Fat 11g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 35mg (1% DV), Total, Carb. 0g (0% DV), Fiber 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV), Vitamin D (0% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Crack the egg into a wide mouth mason jar or other cylindrical container. Add the remaining ingredients. Step 2 Place the immersion blender all the way down into the bottom of the jar. Turn on and blend for about 20 seconds. Without stopping the blender, slowly begin to lift it up from the bottom of the jar, circling slowly to ensure that all of the oil gets blended. Step 3 Once the mixture has a creamy, spreadible consistency, place a lid onto mason jar or transfer mayonnaise to another container. Store in the refrigerator for up to a week. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Mary November 19, 2020 I thought eating uncooked eggs was dangerous. Should we be concerned? Reply Page 1 Created with Sketch. 1 Reply Marco November 24, 2020 Hi Mary, The acid from the lemon juice or vinegar will usually stabilize the egg. However, if you feel uncomfortable, you could try making this recipe with our pasteurized egg whites sold in the cartons! Email us with any other questions! Reply Page 1 Created with Sketch. Carolyn August 05, 2020 Taste very oily. no real flavor. I will stick to my recipe, however we love your eggs. They are the best on the market Reply Page 1 Created with Sketch. 1 Reply [email protected] August 06, 2020 Hi Carolyn, we appreciate your feedback and are sorry to hear this may recipe isn't the one for you. We hope you enjoy some of our other recipes and want to thank you for supporting our small family farms! Reply Page 1 Created with Sketch. Christi June 25, 2020 An old Doris Day/James Garner film, 'The Thrill of It All", inspired me to look up katsup recipes, as she made it in her basement in the movie. It piqued my interest in looking up mayo, and I'm so glad I found your recipe, complete with instructions on how to temper eggs! I'm heading out tomorrow to buy a (long desired) immersion blender, and intend to make a batch of mayo tomorrow evening! Thanks for the inspiration. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 26, 2020 This is wonderful, Christi! We are so thrilled you stumbled upon our recipe and look forward to hearing how you enjoy your experience. Reply Page 1 Created with Sketch. Arline Rupard April 25, 2020 What if you only have a kitchen aid mixer? Does it work as well? Reply Page 1 Created with Sketch. 1 Reply [email protected] April 27, 2020 Hi Arline, a stand mixer with the whisk attachment should work just fine for this recipe. Enjoy! Reply Page 1 Created with Sketch. Marva Johnson April 25, 2020 I plan to try your recipe Reply Page 1 Created with Sketch. 1 Reply [email protected] April 27, 2020 That's great to hear, Marva! We hope you enjoy! Reply Page 1 Created with Sketch. Diane April 25, 2020 Just yesterday I decided to make homemade mayo. Thank you . Reply Page 1 Created with Sketch. 1 Reply [email protected] April 27, 2020 Awesome! We are so glad you decided to give it a try! Reply Page 1 Created with Sketch. Cody Singleton April 21, 2020 I upped the salt to 1/2 tsp, 1.25 Tbs of white vinegar, and substituted 1/4 cup of the plain olive oil for white truffle oil (flavored olive oil) . Drizzling the oil in really seems to help build the texture faster. Reply Page 1 Created with Sketch. 1 Reply [email protected] April 22, 2020 Thanks for sharing! We love hearing how people choose to modify these recipes. We're especially fond of your use of truffle oil--sounds incredible. Reply Page 1 Created with Sketch. Terry April 20, 2020 I love everything fresh. I am anxious to try this recipe. What stores carry your eggs? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 20, 2020 You can find all stores where our eggs are available using the Where to Buy tool on our website! Simply click the Where to Buy button on the top right corner of our website and enter your zip code for a list of stores near you. We hope you can try our eggs soon! Reply Page 1 Created with Sketch. Kim March 02, 2019 I may have overlooked this. How much mayo does this recipe make? Reply Page 1 Created with Sketch. 1 Reply [email protected] March 03, 2019 Great question, Kim! This recipe makes just about a cup and a half of mayonnaise. Reply Page 1 Created with Sketch. debra ovak September 04, 2018 This recipe it is so simple, I don't use regular salt I'll try sea salt and see how that comes out. :) Reply Page 1 Created with Sketch. 1 Reply [email protected] September 06, 2018 Sounds wonderful, Debra! We truly believe that simplicity and high quality ingredients are the secret to a delicious homemade mayonnaise. Enjoy! Reply Page 1 Created with Sketch. Jane Loveland July 09, 2018 What is an immersion blender? Reply Page 1 Created with Sketch. 2 Replies Carolyn August 05, 2020 It’s also called a stick blender. Look it up you can buy them as low as $15 or Other name brands with a more watts for 30 and $40. they still sell one that you get the cup to Work your recipe N and a top for storing and so on however they charge quite a bit more for those. Wolfgang puck made the best one but it’s not on the market anymore Unfortunately Reply Page 1 Created with Sketch. [email protected] July 09, 2018 Hi Jane, an immersion blender is sort of like a handheld version of a regular blender or food processor. Immersion blenders are often used for blending soups to a smooth consistency or pureeing sauces or cooked fruits. If you don't have one on hand, a food processor will work just as well in its place! Reply Page 1 Created with Sketch. Sharon Krogh July 06, 2018 I sill try it! Reply Page 1 Created with Sketch. Patricia Bell July 05, 2018 Looks great as it is great for dairy free, soy free, gluten. All natural ingredients!!🤗 Reply Page 1 Created with Sketch. 1 Reply [email protected] July 09, 2018 Absolutely, Patricia - that's what's so great about homemade mayo! Reply Page 1 Created with Sketch. RM July 04, 2018 Good Reply Page 1 Created with Sketch. Mary July 03, 2018 Can the egg be sub , don't like the thought of raw egg Reply Page 1 Created with Sketch. 1 Reply [email protected] July 03, 2018 Hi Mary, we completely understand not wanting to use raw egg. There is a way to temper the egg, which will cook it fully. Typically, this involves whisking the egg in a small saucepan or a double boiler on the lowest heat possible until you see the mixture begin to steam (no more than 2-3 minutes). Then, cool the egg mixture and follow the recipe, substituting the raw egg for the tempered one. The texture of your mayonnaise may not be as fluffy, but tempering the egg beforehand will ensure that the egg is fully cooked. Let us know if we can answer any further questions for you! 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