I know, I know… Raw EGG!?? If you have any hang-ups about using raw eggs, you might want to skip this recipe. Other than using pasteurized, store-bought eggs, I don’t have a workaround for you.
All mayo uses raw eggs (except the vegan stuff, obviously). Even the processed crap you buy in the store.
I’ve been making this for YEARS. Store-bought eggs, fresh farm eggs and whatever type of eggs we had at the time. We have never had any issues. This recipe uses vinegar and lemon juice, which are known to kill bacteria. And, some say to leave your fresh mayo out at room temp to allow the vinegar, lemon juice and ground mustard time to kill off anything that might be present.
I’ve read that if you eat your eggs runny, you have more chance of food-borne illness with that than you do homemade mayo. I’m not trying to convince you of anything, just telling you what I’ve read.
I’ve had issues with store-bought mayo for quite a few years. It’s typically made with canola or soybean oil. And, the better ones are expensive.
It literally takes five minutes to whip up. If we’ve run out and I need it immediately, it’s actually super refreshing to know that I don’t have to hit Publix, that I most-likely have everything to make it, and it’s yum.
Also, I do double the recipe because we burn through it so fast.
I will say, though. You really need an immersion blender for this recipe. Go get one, I’ll wait right here. I’ve heard some people use a food processor or small blender. I’ve tried a small blender, it didn’t work for me.
To be completely transparent, there are affiliate links from time to time. I do earn commission if you click and purchase (at no additional cost to you). But, I only recommend things that I actually love and use myself.
5-Minute Mayo
- 1 cup oil… MCT oil is my newest preference. You can also use avocado oil, light olive oil or even walnut oil. But, use what you want. Just refrain from canola oil, you might as well stick with store bought jars. Don’t break my heart.
- 1 raw egg
- 1 Tbsp vinegar – I use apple cider vinegar, but rice vinegar or white vinegar work just as well.
- 1 Tbsp lemon juice – bottled or fresh squeezed, your choice
- 1/2 tsp ground mustard – more or less to preference
- 1/2 tsp fine salt
- Add everything to a wide-mouth Mason jar in order. (This recipe uses a pint size jar. If you’re doubling the recipe, I suggest a quart size jar.)
- Place immersion blender all the way to the bottom, turn on and let it blend for about 20 seconds. After 20 seconds, slowly move it up, but not all the way. You will see the oil on top being pulled to the bottom. Blend until thick.
- That’s it. You’re done. Add a lid and refrigerate. Or let it sit out for 24-48 hours if you’re concerned about bacteria. It keeps for a few weeks, but we use it long before it goes bad.
VARIATIONS: you can add whatever herbs or seasonings you want.
Enjoy this easiness of a recipe!
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