{"id":311624,"date":"2025-11-22T16:44:58","date_gmt":"2025-11-22T16:44:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/mason-jar-mayonnaise-frugal-hausfrau\/"},"modified":"2025-11-22T16:44:58","modified_gmt":"2025-11-22T16:44:58","slug":"mason-jar-mayonnaise-frugal-hausfrau","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=311624","title":{"rendered":"Mason Jar Mayonnaise – Frugal Hausfrau"},"content":{"rendered":"


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There\u2019s just something about homemade mayonnaise \u2014 it\u2019s fresh, rich, creamy, and tastes like it came straight from a fancy caf\u00e9 instead of your own kitchen. Once you\u2019ve made Mason Jar Mayonnaise using a stick (emulsion) blender, the store-bought stuff just won\u2019t cut it.<\/p>\n

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Mason Jar Mayonnaise<\/p>\n<\/div>\n


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Homemade Mayo is surprisingly easy: A handful of ingredients, a minute of blending, and just like magic, you\u2019ve got mayo. But not just any old mayo; this is a concoction that\u2019s so silky and flavorful, it\u2019s going to elevate everything you use it in or on.<\/p>\n

Warning: Long article \u2013 use the Jump to Recipe button above if you don\u2019t care to read.<\/p>\n

About Mason Jar Mayonnaise:<\/h2>\n

So why make Mason Jar Mayonnaise (besides the fabulous fresh taste)? For one, everything about it is under your control, as long as you\u2019re following the basic recipe.<\/p>\n

The type of oil, the salt type and content, and the flavorings chosen are all up to you, and you will be able to pronounce each ingredient. (I picked up a jar of Mayo at the store the other day, and there were 23 ingredients!! I had to pull out my \u201ccheater\u201d glasses to read everything crammed on the back of the jar!)<\/p>\n

The recipe below makes about 1 1\/2 cups (almost 13 ounces) for 85 cents using basic ingredients (priced at Lidl, November 2025). At Lidl, a comparable amount of Dukes is $2.16, Hellmann\u2019s in a jar is $2.59, and in a squeeze bottle, $4.96.<\/p>\n

Using higher-end ingredients (different oil choices, organic eggs) to make your homemade mayonnaise will be a bit more, but won\u2019t be anywhere near the outrageous prices of what you buy off the shelf.<\/p>\n

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Mason Jar Mayonnaise \u2013 the oil is only shown in the jar.<\/p>\n<\/div>\n

Making Mason Jar Mayonnaise:<\/h2>\n

The recipe for Mason Jar Mayonnaise has gone viral on TikTok and Instagram, and I\u2019m psyched so many people are taking the plunge and making their own. The downside is that the content creators can\u2019t tell you everything you need to know about Mason Jar Mayonnaise in 30 seconds to a minute! So here goes:<\/p>\n

For best results, use room-temperature ingredients; however, don\u2019t leave eggs out of the fridge for more than two hours. (To quickly take the chill off an egg, place it in a bowl of comfortably warm water for about 10 minutes.)<\/p>\n

It should go w\/o saying, make sure your stick blender fits in the Mason jar. The jar should be slightly wider than the blending mechanism when the blender is inserted to the bottom. The mayo won\u2019t work if the egg is spread thinly across a wider surface area.<\/p>\n

This is whole egg mayo, and whole works in this recipe because the egg gives enough volume for the stick blender to catch it in the tines and blend. (Classic mayo uses yolks only.)<\/p>\n

The key to this recipe is that the egg sits at the bottom of the jar with the mustard and vinegar (or lemon juice) and a pinch of salt, while the oil floats on top.<\/p>\n

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  • After everything is added to the jar except the oil, slowly add the oil (try not to disturb the egg mixture on the bottom). Let it sit for a minute or two so the oil floats in a layer at the top.<\/li>\n
  • What isn\u2019t always evident in videos is that the egg mixture needs to be blended first. The lecithin in the egg yolk, once whipped, allows the egg (the acidic ingredients help ) to mix with the oil.<\/li>\n
  • Insert the blender all the way to the bottom right on top of the egg before turning on the blender. Holding tight to the bottom, turn it on. (Stick blenders are powerful; I use the low setting.)<\/li>\n
  • Be patient \u2013 don\u2019t move the blender right away. It will blend up the egg mixture first, then begin to slowly suck in the oil. Let it do its thing.<\/li>\n
  • In about 10 seconds, you\u2019ll see the mayonnaise begin to form. Once most of the oil is incorporated, around 30 seconds, very slowly bring the stick blender up bit by bit, leaving for a second or two each time it\u2019s lifted so the rest of the oil is mixed in. If necessary, work the stick blender up and down a few times.<\/li>\n
  • Stop as soon as it\u2019s mixed \u2013 overmixing can cause the Mayo to break and separate.<\/li>\n<\/ul>\n

    Check out this video by 12 Tomatoes; it\u2019s one of the better ones I\u2019ve watched, but it\u2019s still worthwhile to read my notes above. Especially important is to let your mixture sit for just a minute before blending so the oil floats to the top.<\/p>\n