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Easy and Healthy Homemade Mayonnaise Recipe

It sometimes amazes me that people spend so much money on a quart jar of mayonnaise when it is so inexpensive, fast, easy, and healthy to make your own. This recipe uses duck eggs, for superior flavor, but you can use chicken eggs instead and still have mayonnaise that far outclasses anything you can buy at the store. Simply keep in mind that an average duck egg is close to twice the size of a chicken egg. If you use chicken eggs, the recipe needs to be adjusted accordingly.

You might also notice that most online recipes call for the use of egg yolks only. This one doesn’t involve the need to separate the yolks from the whites. Thus, you are getting the full nutrition of the egg and not just part of it. You also don’t need to figure out what you are going to do with the egg whites. It is also easier to make and faster.

Mention should be made regarding the oil and vinegar that is used, too. If you want the best flavor, use quality ingredients and healthy ones. That means that the oil should be canola or regular (not extra virgin) olive oil and the vinegar should be a quality vinegar, such as rice vinegar, wine vinegar, or if necessary, apple cider vinegar. The original version of the following recipe uses cactus vinegar, which is hard to come by in most places. Thus, I’m simply listing ‘vinegar’.

Finally, the amounts of ingredients are approximate because eggs can be different sizes and because some people prefer thicker mayonnaise than other people like. The more oil that is added, the thicker the mayo becomes. It also gets thicker when it is refrigerated. This recipe makes between a pint and a quart of mayonnaise.

Mayonnaise ingredients:

  • 2 duck eggs
  • 2 cups canola or regular grade olive oil
  • 1 tablespoon vinegar
  • 1/2 teaspoon paprika for color (optional)

Mayonnaise instructions:

1. Put the eggs, vinegar, and paprika in a blender and blend at low speed.

2. While the blender is still running, slowly add the oil. Stop adding oil when the desired thickness is almost reached. It will thicken up a little more when it is cooled in the refrigerator.

3. Pour or scoop the mayonnaise into a container, such as a clean, empty mayonnaise jar. Cap it and put it in the refrigerator. Allow it to completely cool prior to using. This takes about a half hour to an hour.

Both canola and olive oil are healthy oils and eggs are also healthy, so this product is good for you. If you want sandwich spread rather than mayonnaise, though, this is easy as well; just add 1/4 – 1/2 cup of sugar. Sandwich spread is simply mayonnaise with sugar added.

It takes roughly 3 minutes to make mayonnaise, so it is fast and easy. The flavor of homemade mayonnaise is far better than store-bought mayonnaise. It is less expensive, even if you do use duck eggs. It is usually much healthier because you control the contents and no preservatives are added, plus you are using healthy oils rather than on low-grade vegetable oils. How many more reasons do you need to make your own?

That was pretty simple, wasn’t it?

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  1. Some people are concerned about the potential presence of salmonella in raw eggs. Perhaps that’s more of a problem over here than stateside. I keep my own hens so I know I’m getting good quality eggs. I make my own mayo all the time when my birds are laying, but they take a break in the winter 🙂

    • There is a risk of salmonella here, too, but most commercial eggs are frequently checked for that. My chickens are also layers of good quality eggs and like yours, they have stopped laying for the winter. That is quite understandable since our temperatures are well below freezing. The chickens are also molting, so a lot of the energy is being directed to producing feathers and staying warm, rather than producing eggs. :))

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