Looking for a recipe for homemade mayonnaise

I'm thinking I need to learn how to make my own mayonnaise. I'd appreciate recipes and tips! Anyone?

1 cup oil
1/4 cup vinegar
2 large eggs or 1 extra large
1/4 teaspoon basil
2 Tablespoons chives, fresh or dried
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon paprika
½ teaspoon salt

Put ingredients into blender container or pint jar, in order given, blend on liquify for 20 to 30 seconds.
Refrigerate to let flavors blend.

1 cup oil (I prefer avocado)
1 egg
1 T. vinegar (I use apple cider vinegar)
1 T. mustard
1 t. salt

Put all ingredients in a two cup pyrex measuring cup or something similar. Use an immersion blender to blend until thick and creamy. Very easy!

I have a recipe that I make with a stick blender in a 500 ml canning jar - put the lid on and stick it in the fridge and clean the stick blender!

2/3 cup oil
1 duck egg - I've done it with a large chicken egg also
½ tsp mustard seeds whizzed in the spice grinder
½ Tbsp lemon juice
1 Tbsp vinegar  - I use apple cider vinegar
¼ tsp Hys seasoning salt (pick your own - not sure it's available in the USA or overseas)
¼ tsp spicy pepper mix whizzed (essentially some black pepper and a few other peppers crushed)

I put everything except the oil in the canning jar and whiz it a little bit to start it mixing. Then I start drizzling in the oil while whizzing. The slower I drizzle, the thicker the mayo, so you get to choose a little based on what your plans are. Thick is nice for sandwiches, but if I'm making a big potato salad, I'll make it a bit thinner. If I already have a thick version made, it's easy enough to thin with a bit of vinegar.

What I really like is that it's a small quantity, so it doesn't hang around too long. We tend to use it in fits and starts, so the acid helps preserve it as well as giving it a bit more "zing".

These recipes look great.  All of them.  

I have only ever mixed the egg and vinegar, then drizzled the oil in in a thin stream.  This was what my grandmother taught me ( born in 1894). She probably learned from her mother, and I bet they were all mixing by hand!  I know she also beat the egg whites for angel food cake by hand.  Wow, but I wonder if we can just put all the ingredients in the jar and hit it with an immersion blender is because the mixing is done so thoroughly with the machine, and maybe that’s why we can add herbs and such, too?

I’m heading in to a 5 day “fast” ( fasting mimicking to achieve autophagy, so I will be having tiny bits of very specific foods).  I won’t be able to try these recipes for a few days.

Thanks for sharing these.

We use this one all the time.  Courtesy of Karen at The Art of Doing Stuff.
https://www.theartofdoingstuff.com/insanely-easy-ridiculously-delicious-homemade-mayonnaise/#recipe

Ingredients
1 egg room temperature
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 cup of light tasting oil vegetable oil
1 pinch of salt
Instructions
Add all ingredients to container of immersion blender (or wide mouth mason jar).
Place blender directly over the egg and hold in place touching the bottom of the container.
Keeping the blender touching the bottom of the container, turn it on and mix until the oil stops incorporating.
Slowly raise the blender from the bottom of the container, maintaining the vacuum, to incorporate the rest of the oil.
Once the vacuum seal is broken, mix up and down a couple of more times and you're done.

This thread about Magic Mayonnaise is a favorite of mine:

Jocelene said, It was so easy, I made three kinds.

sunflower oil
half sunflower, half olive oil
bacon fat

The first two turned out perfectly, beautifully. And yes, it was like magic.

https://permies.com/t/27740/favorite-kinds-mayonnaise-magic-mayo

I just dump and pour but use light olive oil, garlic powder, dijon mustard, lemon juice instead of vinegar, salt, and with a stick blender it is done in a flash.  But here is a great trick I recently learned.  I also add a couple of tablespoons of whey or brine. then I leave it on the counter for about 8 hours before putting it in the refrigerator.  That makes it probiotic but it also keeps its fluffiness rather than solidifying over time in the fridge.  

The traditional oil is olive. Extra virgin olive. Since most of the oils we use didn't exist when mayonnaise was invented, before industrial solvents and grinding processes. And I think it tastes best.
I make it in a blender.
Just yolks is easier and richer and you can keep the whites to use in baking.
One egg or two yolks blended with the juice of a small to medium lemon (maybe a large lemon if it's a duck egg?) and the first spoonful of oil, with a pinch of mustard powder and a pinch of salt.
Then, while blending on low, drizzle in more oil until it's thick. Usually approximately a cup, but it sets when it sets.

Began making my own homemade mayonnaise after starting Keto/IF and losing 80 pounds, so far, though I'm still Insulin Resistant, just much less so. It is super easy, and using my own organic/home-raised/pastured eggs from my lovely mixed Heritage and Cross 2-year-old flock of 8, is not at all critical. Homemade can avoid "processed seed oils so high in those dangerously oxidizing Omega 6 fats, OR any sugars. We currently get like 200 TIMES the amount of Omega 6 fats in the average American diet, and they are almost all already oxidized in even the freshest bottles when we buy them. (The dose is the poison!) Also, making your own means you can go straight to a glass bottle, and not add even more estrogenic plastics into our systems.

But, the KEY to shelf stability is the glories of simplest FERMENTATION!
Whatever recipe tickles your fancy, add a couple tablespoonfuls of living whey (I use my home-fermented kefir whey, but straining some store-bought probiotic PLAIN yogurt gets you both the powerfully probiotic whey to use wherever AND yummy Greek yogurt, too. Woohoo!)

After making your mayo with whatever recipe (per pint mayo, I just use 1 egg +1-5 additional yolks, pinch salt, a cup olive/MCT/Avocado oil blend, T lemon juice, mustard, garlic, a touch of cayenne & sometimes different herbs or spices,  in a jar with a stick blender - more yolks just makes that pricy Japanese type, or if you're looking for sweetness, Stevia, Allulose or Monkfruit are far safer non-nutritive sweeteners that nonetheless do raise blood glucose/Insulin, just less high, so I don't ever.)

Then, simply blend in about 2Tbsps living WHEY per pint finished mayo at any point, and let it ferment safely at ROOM TEMPERATURE on a counter (out of direct sun) to ferment an hour or two before refrigerating, also safely for like a month, if it lasted that long...LOL

You can now make more of it & less often. But be very careful to leave out any vinegar, since it can kill the helpful probiotics protecting your eggs from going bad. The fermentation will add some very mild acidity, so vinegar is not needed for that. These bacterial lives are much more protective than vinegar's simple acidity by a longshot!

After a little experimentation - success!



I started with the simplest, most basic recipe here, figuring that once I got it down, I can try some of the variations you all suggested.

What I learned was, my power blender would not work. No matter what speed or how long it blended, it never got thick.
What worked was the stick blender. It was amazing how quick and easy this method was. Made right in the jar, there is little to clean up!

First recipe I used it in - sauerkraut slaw.



Really really good.
I'm a happy camper! Thank you!