Trying to cut out soy products is hard. It is in practically everything. So I wanted to find a recipe that used healthier oils. I have only found one non-soy based mayo in the stores, and some stores do not carry it. That brand is also egg free so when I make something my niece will eat I just get some of that.

I have always heard that making your own mayonnaise is easy and why buy it when you can make it? I have recently tried my hand at this recipe from Delicious Obsessions. Well, sort of.

I only had regular coconut oil, I am not a huge fan of mustard, I do not usually have white pepper and I did not want to include paprika.

The first time I did not go slow enough when adding the oil, and when it barely got above frig temp it started separating.

I use an immersion blender and an appropriately sized pickle jar (okay, it was a sweet salad cube jar that holds 3 cups or so) that my blender fits in. Saves a bit of clean up.

I also played around with the coconut oil a bit. Not having liquid, I used regular. the finished product was nice…until it was refrigerated….and when it warmed up to soften up it separated.

We also use a far amount of it, so I doubled the recipe.

Please read recipe through carefully before starting! Speaking from personal experience, this is where I get into trouble sometimes!

Homemade Mayonnaise

(having all ingredients at room temperature is important for blending success)
2 large eggs
1 1/2 cups avocado oil
1/2 cup coconut oil
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon pink Himalayan salt
Dash pepper

If you use regular coconut oil, warm up just enough to melt-which is not hot at all! You will want your oils in a vessel that is easy to pour from.

In your vessel, put your eggs, 1/4 avocado oil, lemon juice, cider vinegar, garlic powder, salt and pepper.

Blend until nice and creamy.

This next step is really what takes the longest, and since the recipe is doubled from the original, takes a bit longer than 5 minutes…probably 8-10. S l o w l y drizzle your remaining oil. Like, as slow as possible. If you think you can not go any slower, you are doing it right.

As your emulsion thickens, you may need to bring up your blender or tilt it so that the oil can get into the blades. I move it up and down a bit. Near the end it will seem done, but keep pouring the oil. Patience is your friend here!
Voilà. Yummy homemade mayo that is so much better for you than the junk in the stores.

You can use on sandwiches, in sauces or dips….anyway you would use your mayo!

Disclaimer: This recipe does contain raw egg, proceed at your own risk.

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