How To Make Homemade Mayo Without Mustard

No sandwich, sub, or burger is complete without mayonnaise. But the kinds you could buy from the store are full of hydrogenated vegetable oils and preservatives. Even if they’re considered safe by the FDA, I’m not a fan of eating food that can’t be made outside of a lab. The good news for all of us health nuts is that mayonnaise is super easy to make. Here’s how to make homemade mayo without mustard, cause some of us just don’t love that yellow spicy sauce.

What you’ll need to make homemade mayo without mustard

• Large eggs at room temperature. If you work with cold eggs you’re more likely to end up with a thin, oily mess instead of a thick and creamy mayo. So, pull out the eggs you’ll need before hand to give them plenty of time to warm up. Of course, if you’re using fresh eggs you’ve just gathered from your ladies than you can jump right into the next step.
• Avocado oil. You could use any oil you prefer, we love the taste of avocado oil in our mayonnaise. Olive oil is a bit overpowering and we try to stay away from hydrogenated vegetable oils.
• White vinegar, lemon juice, lacto ferment brine, or whey from your yogurt making adventures. The acidity gives the mayo a flavor we will all recognize and enjoy.
• Salt, onion powder, and garlic powder. The onion and garlic powder are totally optional, we’ll only use 1/8 tsp per batch of mayonnaise, so it’s not very strong. The salt you can add to your liking. We usually do 1/4 tsp per batch.
• Immersion blender or high speed food processor. I love making this with my immersion blender. It’s fast, easy to clean, and I can use any kind of cup, jar, or bowl to whip this up.

And that’s it. Pretty simple, right?

Important note: All ingredients need to be room temperature before making mayonnaise.

How to make homemade mayo

This is a very simple process that hardly takes more than a minute.

First, add the egg and oil to a jar, bowl, or add it to your blender if that’s what you have. Mix it up. It should thicken in a matter of moments.

After you’ve whipped up the egg and oil, add in the vinegar or lemon juice, salt and spices if using.

Use immediately or throw it in the fridge until you’re ready to use it. This mayonnaise will not be shelf stable like the store bought kinds. That’s okay, it means it’s real food! Only make what you’ll use in a couple weeks so that you don’t have to throw away spoiled food.

You can also add more acidic ingredients to the mayonnaise that will extend it’s fridge life. For example, mixing in ketchup, cranberry sauce, or hot sauce.

Variations of homemade mayonnaise

Once you’ve made the basic homemade mayo recipe without mustard you can make a variety of different condiments. Fry sauce?? Add in ketchup. Start at 1/2 cup per batch of mayo and go from there until you get the taste you’re looking for.

Want some chipotle mayo? Add in some hot sauce to taste.

And trust me, if you want to level up your subs and sandwiches try mixing in cranberry sauce to your mayo. If you have some leftover cranberry sauce after thanksgiving, mix it in with your mayonnaise for some delicious turkey sandwiches. Cran-mayo was a signature condiment at a deli I worked at in college, it’s a game changer for sure.

Troubleshooting your mayo

Sometimes, you might end up with flat, runny mayo. To avoid that work with only room temperature eggs and add in the vinegar/lemon juice, salt and spices after you’ve whipped together the oil and egg. (The oil, and all other ingredients should also be room temperature.)

If you do “break” your mayonnaise, crack another room temperature egg in a clean bowl/jar and mix it up either with your blender or a whisk. Slowly, very slowly, add in the broken mayonnaise. As it thickens you can begin adding more at once, but give it some time.

In the end, if it still doesn’t set you may need to start out again with a fresh egg and oil.

Now, as long as you’ve measured correctly and are only working with room temperature ingredients, you will not have to worry about broken mayonnaise.

Homemade mayo without mustard is delicious and simple. If you give this recipe a try let me know how it went. And, please do yourself a favor and try the cranberry mayo. I know you’ll all love it and it’ll go great on some honey butter sandwich bread 😉