Longer-Lasting Homemade Mayonnaise Recipe

This standard mayonnaise recipe has 1 tablespoon of whey added. Instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.

20 servings (1 tablespoon)

Homemade Mayonnaise That Stays Fresh for a Month

Prep Time 10

Total Time 10

Ingredients

½ teaspoon (½ teaspoon) sea salt
½ teaspoon (½ teaspoon) dry mustard
2 large (36 g) egg yolks (room temperature)
1 tablespoon (1 tablespoon) vinegar or lemon juice
1 cup (198 g) avocado oil - or vegetable oil
dash of cayenne - red pepper
1 tablespoon (1 tablespoon) whey - drained from plain yogurt

Instructions

Combine base ingredients: ½ teaspoon sea salt, ½ teaspoon dry mustard, 2 large egg yolks (room temperature)1 tablespoon vinegar or lemon juice in a medium mixing bowl, food processor, blender or tall narrow pitcher that comes with an immersion blender.
Add oil slowly: With the machine running or while whisking vigorously, drip 1 cup avocado oil or vegetable oil in a thin stream to form an emulsion.
Finish the mayo: Stir in a dash of cayenne and 1 tablespoon whey.
Ferment and refrigerate: Pour the mayo into a clean jar, cover, and let sit at room temperature for 8 hours. Then refrigerate for up to a month.

Notes

This mayonnaise will stay fresh for about a month when refrigerated.

One of the reasons I like to make my own mayonnaise is so I can use one of my favorite foods, avocado oil. You can substitute vegetable oil or grapeseed oil. I don't personally care for olive oil in my mayonnaise because of the strong flavor.

Nutritional Information