Homemade Pecan Oil Mayonnaise
Simple ingredients. Real technique. Done right.
There’s something grounding about making your own mayonnaise. It’s one of those staples that’s often overlooked—but when made from scratch, it becomes something entirely different. Richer. Cleaner. More intentional. No seed oils. Just real ingredients, brought together the way they’re meant to. No fillers. No shortcuts. Just technique and patience.
Thank you Danielle LeBaron for allowing us to use her family tradition recipe!
The Recipe
Ingredients
- 1 egg
- 2 tsp lemon juice
- 1 tsp mustard
- 1/4 tsp salt
- 1/2 tsp vinegar
- 1 cup Pecan Oil
Optional: add spices or herbs to build flavor
Method (Immersion Blender)
- Place all ingredients into a wide-mouth quart jar.
- Insert the immersion blender about 1–1.5 inches above the bottom.
- Blend on high speed — do not stop — keeping the blender still at first.
- As the mixture begins to thicken, very slowly move the blender upward.
- Continue blending until fully emulsified into a thick, creamy mayonnaise.
Key Tip
Move slowly. Give the emulsion time to form before lifting the blender. If you rush it, it won’t fully thicken. This is one of those techniques where patience directly shapes the final texture.
Make It Your Own
Garlic + lemon → aioli- Chipotle + lime → smoky and bold- Dijon + honey → perfect for salads- Fresh rosemary → warm and aromatic
How We Use It
- Spread on warm sourdough with rosemary pecans
- As a base for a spring dressing- Paired with roasted vegetables or salmon
Simple, done well, is everything.
