Got 60 Seconds? Homemade Mayonnaise is Easier Than You Think

This homemade mayonnaise recipe is easy to make at home — emulsification is a snap, as you’ll see — and is free of GMO ingredients. This version is quite similar to Best Foods brand mayonnaise.

Want to try replacing another common condiment? Be sure to try this ridiculously easy homemade mustard.

homemade mayonnaise in a glass dish.

The Handcrafted Pantry

Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

Why Homemade Mayonnaise?

I’ve been avoiding store bought mayo brands because they’re typically made from canola or soy oil, both products made from crops that are commonly genetically modified.

I spent a small fortune on a “certified non-gmo” canola mayonnaise awhile back, only to find it was terrible a really good replication of Miracle Whip. NOT what I was looking for. So I started making homemade mayo, experimenting a bit with different ingredients until I found a combination that tasted like the spread we’re used to.

Emulsification

If you were paying attention in science class, you know that oil and water don’t mix. Put the two in a container and the oil will rise to the top, creating two very distinct layers. Even when you shake a jar of vinaigrette salad dressing, the ingredients will separate after sitting for a time.

Oil and water don’t mix — unless they’re emulsified.

Emulsification is the process of blending oil and water (or other liquids) so that they remain cohesive. The main ingredients for this mayo recipe are egg and oil. Plop them together in a container and they’ll separate. But the egg yolk is an emulsifier. Force that egg yolk into the oil with a blender or food processor and the two will become one, making a lovely, thick, creamy mayonnaise.

There is a certain margin of error with the need to emulsify the ingredients, but using a room temperature egg really seems to increase the rate of success. Out of the dozen or so batches I’ve made, all but one have emulsified into a nice thick spread. The one that didn’t emulsify? Was turned into a splendid salad dressing.

Ingredients

Eggs — Fresh eggs, store bought, use what you have readily available. I use eggs from my own chicken flock so I’m comfortable ingesting the raw eggs in this recipe. 

Apple Cider Vinegar — This gives a great tangy taste. Be mindful of this little tidbit when buying apple cider vinegar. You could substitute fresh lemon juice for this ingredient.

Dijon Mustard — Look for organic and with as few ingredients as possible.

Avocado Oil — Avocado oil has a mild flavor that won’t compete with the other ingredients. Extra virgin olive oil will technically work, but the flavor is quite strong and we don’t care for it in this recipe.

Related: Zucchini Relish Recipe for Topping Burgers and More

Kitchen skills to have: Separate an egg

Making Mayonnaise

Depending on your equipment, it can take from 60 seconds to 15 minutes to make this mayonnaise, start to finish.

With an Immersion Blender

My favorite (read: the easiest) way to make this homemade mayonnaise is with an immersion blender. It’s faster, since there’s no need to slowly drizzle the oil into the egg mixture. And it’s easier to clean up. Simply combine the ingredients in a wide mouth glass jar, pulse the stick blender a few times, and then blend it into a creamy dressing.

With a Blender

Add all ingredients except the oil and then drizzle that in with the blender running. And I do mean drizzle – almost drop by drop, or else it won’t emulsify properly.

With a Food Processor

This is essentially the same method as the blender. Just use the kitchen equipment you have!

homemade mayonnaise in a glass dish.

FAQs

Why won’t my mayo recipe emulsify?

After having great success with this homemade mayonnaise recipe, I found myself making failed recipe after failed recipe. The egg and oil combined to make a thin, runny mixture. Definitely NOT what I was going for.

What was wrong? Why did the emulsification process stop working? 

Turns out, I had been using a room temperature egg during the summer months to make successful batches of homemade mayonnaise. The temperatures were around 80 degrees Fahrenheit. A room temperature egg when the temperature is 60 degrees? Simply isn’t warm enough. I combated the problem by letting the egg sit in a bowl of very warm water for 10-15 minutes.

While I don’t know the science behind it, that simple trick put me back on track to a thick, emulsified mayonnaise.

What oils can I use?

If you don’t have avocado, try a light olive oil or sunflower oil. These are all mild flavored oils.

Using Homemade Mayonnaise

I’m sure I don’t have to tell you this, but – the best way to use this mayo recipe is on freshly grilled burgers! Also enjoy it on your favorite sandwich fillings. It is especially delicious with tuna or hardboiled eggs.

Storing This Mayo Recipe

Store in an airtight jar in the fridge for up to two weeks. Watch for any visible spoiling or let your nose do the testing.

30+ DIY Condiments to Make at Home

This mayonnaise recipe is just one great condiment you can make yourself! Why not try your hand at making more? 

homemade sour cream in a green bowl.

Making sour cream at home requires just two ingredients — and a little bit of patience. It’s great to make in a pinch to avoid a trip to the store, and DIYing can really cut down on the number of plastic tubs you bring home. Get the recipe here.

spicy mustard in a jar.

You might be surprised to discover just how easy it is to make mustard at home! Another two ingredient recipe, this one has many variations to suit your taste buds. Get the recipe here.  

dip in a white bowl, topped with sliced green onions, served with chips.

If you love indulging in chips and dip, try your hand at making this green onion dip from scratch. Get the recipe here.

See the entire collection of homemade condiment recipes you can make at home here!

homemade mayonnaise in a white dish.

A successful batch of mayonnaise will net a thick, spreadable condiment that’s great for spreading in sandwiches, making this spicy mayo, or for adding to homemade potato salad.

★ Did you make this homemade mayonnaise recipe? Don’t forget to give it a star rating below!

homemade mayonnaise in a glass dish.

Homemade Mayonnaise Recipe

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This homemade whole egg mayonnaise recipe is easy to make at home and is free of GMO ingredients. This version is quite similar to Best Foods brand mayonnaise.

Ingredients

Instructions

  1. There are three different ways to make this homemade mayonnaise recipe.

With an immersion blender:

  1. Pour the oil directly into a quart-sized, wide mouth canning jar to the one-cup mark (no measuring cup to wash).
  2. Add remaining ingredients.
  3. With the blade portion of the blender sitting at the bottom of the jar over the egg, pulse 10-12 times. You should see the beginnings of the emulsification process happen below the blade.
  4. Now hold the power on while moving the blender up and down in the jar until the oil and egg are completely combined. You'll have nice, thick mayo within 30 seconds.

In a blender:

  1. Add all ingredients except the oil to the blender container.
  2. Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour in the oil through the feed tube. I mean drip by drip. Or at the very least, the thinnest stream you can possibly pour without adding it drip by drip. Adding the oil slowly is the key to emulsification. It should take about 10 minutes to add the oil.

In a food processor:

  1. Many food processors have a feature that most people don't even know about. The little push tube? Look to see if it has a hole in its base. This is for slowly adding oil! Same drill as above - all ingredients except oil go into the food processor bowl. Put lid in place, turn the machine on and pour the oil into the push tube; it will regulate the flow of oil. It's easier on the arms, faster because of the steady oil stream instead of my hit and miss pouring, and easier to get all the mayo.
  2. This homemade mayonnaise recipe makes a little more than a cup. It lasts a week or so in the fridge.

Notes

Consumption of raw or undercooked eggs may increase the risk of foodborne illness.

Choose a neutral flavored oil. If avocado oil isn't in your pantry, other good choices include extra light olive oil or sunflower oil.

You can substitute fresh squeezed lemon juice for the vinegar.

If it's cool at your place, drop the egg into warm water to bring it up to about 80 degrees in temperature. If the egg is too cool (as your home may be during winter months) you'll have a hard time emulsifying this homemade mayonnaise.

Nutrition Information:
Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 133Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 12mgSodium: 13mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

bowl of mayonnaise from above 

homemade mayonnaise in a white dish, with a brown egg and a stick blender

Originally published in December 2012; this post has been updated.

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

90 comments… add one
  • Heidi Mar 5, 2024 @ 17:50

    I have made this recipe about 7 times and we love it. Turned out perfectly every time. Tonight I made 2 batches and they both failed. Runny. I followed the recipe just as I have the past 7 times. I am afraid to make it again due to the cost of oil where we are.

    • Kris Bordessa, National Geographic author/certified master food preserver Mar 14, 2024 @ 14:00

      Well, you know it *works, if you’ve made it successfully 7 times. I’m not sure what would have changed that? Temperature? Humidity? Definitely save the runny mayo and turn it into a salad dressing.

  • Ellen Jan 6, 2024 @ 13:19

    Do you use the whole egg or just the yolk?

    • AttainableSustainable Jan 11, 2024 @ 7:01

      Use the whole egg.

  • Megan Nov 30, 2023 @ 12:00

    This tasted amazing and turned out perfect first try! Thanks so much for a reliable recipe.

    • AttainableSustainable Dec 7, 2023 @ 7:06

      So glad you loved it!

  • Luisa Watson Nov 20, 2023 @ 15:01

    I have been doing your Mayo for a couple of years. It’s always perfect. Recently I made a batch and it turned out a bit runny. I used it for coleslaw and potato salad and it was a hit! Just did it tonight with regular mustard and tested it on devil eggs…perfect!
    Thanks Kris

  • Cheryl G. Giles Nov 13, 2023 @ 7:14

    Kris, I am a fan of Hellmann’s mayo after having tasted other brands while living in North Carolina and growing up eating Duke’s (some preferred Miracle Whip), I realized how much of a difference each one has. Now, I live in Louisiana where most grew up eating Blue Plate…a hard no for me, lol! I was enlightened by this article and look forward to making the homemade recipe that you shared! https://sporked.com/article/hellmanns-best-foods-taste/

  • Michele Bennett Sep 24, 2023 @ 11:43

    I didn’t have Dijon mustard, so I used regular, everything blended well but it tastes more like mustard ‍♀️‍♀️but it is creamy

    • AttainableSustainable Sep 28, 2023 @ 6:38

      That sounds pretty good, actually! 🙂

  • Brenda Jul 11, 2023 @ 3:17

    Woaaaah! Mayo has never tasted this good !
    Thanx

    • AttainableSustainable Jul 13, 2023 @ 11:00

      You’re welcome so glad you love it!

  • Regina Grier Jul 8, 2023 @ 11:07

    This is by far the best mayo I’ve ever tasted! The recipe turned out perfectly on my first attempt. I cook a lot, but have never made mayo. This is a game changer. Tip.. if you forget to take your egg out of the fridge so it’s room temp, just place it in a glass of hot water. Soon it will be room temp.

    • AttainableSustainable Jul 13, 2023 @ 11:20

      So glad you love it! Good tip 🙂

  • K D. May 9, 2023 @ 19:45

    Well, I found out you can’t use regular mustard and a mixer..Soupy yellow mess!

    • AttainableSustainable May 11, 2023 @ 3:16

      Definitely use a blender or food processor next time, but also make sure your egg is warm enough by letting the egg sit in a bowl of very warm water for 10-15 minutes.

  • Alinda Chandra Jan 16, 2023 @ 20:57

    Any good recipe for eggless mayo? With ingredients available in India.
    Yes for the vegans.

    • AttainableSustainable Jan 19, 2023 @ 7:37

      This recipe is based on eggs, so I don’t know how to make it vegan, sorry!

    • Tristin Oct 10, 2023 @ 5:50

      I tried making this using a jar and immersion blender. Followed directions exactly and used a room temperature egg, turned into a liquid mess. 🙁

      • Kris Bordessa Oct 10, 2023 @ 12:24

        It does happen sometimes, though it’s rare for me anymore. When it happens, you can use the runny mayo as a base for salad dressing.

  • Ilene Holm Dec 10, 2022 @ 8:47

    I will NEVER buy mayo from a store again. It’s soo easy to make. The flavor is wonderful and I’m happy to know what the ingredients are.

    • AttainableSustainable Dec 15, 2022 @ 13:37

      So happy to hear that!

  • Holly Stringer Nov 25, 2022 @ 8:47

    I was wonder if powdered eggs could be used.

    • AttainableSustainable Dec 1, 2022 @ 7:01

      I haven’t tried that so I’m not sure!

  • Jerry Jul 27, 2022 @ 11:03

    I never buy or use veg oils other than avocado and olive. So thanks for these ingredients. My question is when using the stick blender, you say dump everything in then blend in the way you indicated. But why is it when using a blender or processor you have to slowly drizzle the oil in? I haven’t tried either three ways yet.
    Thank you for the great content.

    • AttainableSustainable Jul 29, 2022 @ 13:05

      That’s the best way to get it to emulsify, good luck!

  • Holly Jul 21, 2022 @ 6:45

    I used avocado oil and it turned out perfectly.

    • AttainableSustainable Jul 29, 2022 @ 14:06

      Oh good, enjoy!

  • Megan May 30, 2022 @ 13:15

    This recipe was great! I made it with half olive oil and half vegetable oil… it DEFINITELY has a strong olive oil taste, even using half, so just a warning! I let the egg rest on the counter for over an hour before it was room temperature and everything emulsified perfectly!

    • AttainableSustainable May 31, 2022 @ 6:47

      So glad you like the recipe! 🙂

  • Marlo Knight Apr 8, 2022 @ 10:39

    Hi!
    I love this mayonnaise but I find when I try to make an aioli or something with it it becomes runny. Any idea why this happens?

    • AttainableSustainable Apr 12, 2022 @ 6:29

      It could be the extra liquid added or the temperature, but it’s hard for me to say for sure.

  • D Mar 23, 2022 @ 7:49

    I keep getting runny mayo… wasting so much oil.

    What would you recommend if someone didnt want to use 1 full cup, but half a cup… until one feels ready to try more amount? What would the ingredients be?

    • AttainableSustainable Mar 24, 2022 @ 6:49

      I would recommend keeping the rest of the ingredients the same and adding the oil slowly starting with half the amount. I hope that helps! 🙂

  • Leena C. Mar 21, 2022 @ 10:51

    Thank you for all the advice and info. I am ready to try making homemade mayo again. I stopped because I kept ending up with bitter mayo. Apparently olive oil turns very bitter when moved quickly, like from being whipped to make mayo.
    I have two questions:
    1) How can olive oil keep from turning bitter when stirred/whipped in the mayo process?
    2) Can separated mayo be re-emulsified? I have a jar of high quality mayo that got frozen, then thawed. The oil has completely separated, so now I have a jar of high quality disappointment.
    Thank you for any and all advice!

    • AttainableSustainable Mar 22, 2022 @ 7:16

      I am not sure about the bitter-tasting oil, I find that LIGHT olive oil is good, but EVOO is not. I often use avocado oil. To re-emulsify, I would add another egg and try blending it again. Good luck!

  • PK Jul 31, 2021 @ 2:02

    This was so far the best homemade mayo yet! Thank you, Kris! It’ll be awhile and when I make it again will experiment with a different oil – maybe Olive or Grapeseed oil. Used Avocado and it was good, though for us another oil may be better.

    • Kris Bordessa Aug 14, 2021 @ 7:34

      Glad to hear it!

  • Kelly Jan 2, 2021 @ 13:51

    Do you use pasteurized eggs or just like…”regular” store bought eggs? how long is the mayo good for once made?

    • Kris Bordessa Mar 11, 2021 @ 8:28

      I use eggs from my hens. And it lasts for 10 days or so?

  • Sharon Shirley Sep 18, 2020 @ 10:26

    I made mayo for the first time ever using this recipe with a stick blender. I have a jar of white liquid; I let my egg sit out for a couple of hours, and measured exactly like the recipe said. I’m upset because of the wasted olive oil. Any way I can get it to thicken? What caused it to be pure liquid, and not thickened to mayo?

    • Kris Bordessa Sep 18, 2020 @ 10:32

      It does happen, sadly — it’s too bad it happened on your first try, though! Sometimes it just doesn’t emulsify, no fault of your own. One thing you can try is adding a second egg and pulsing it in. That works *sometimes. Please don’t let this discourage you from trying again. To salvage the ingredients, I use them in a salad dressing for pasta or green salad.

  • Jemima Rosen May 15, 2020 @ 9:42

    Made this today- full expected it to fail, but it worked!

  • Sandy Apr 20, 2020 @ 23:38

    Just the recipe I have been wanting to try. Thank you, I so appreciate your recipes & tips.

  • txgrandma Feb 6, 2020 @ 17:47

    This is magic for me! I have tried several times to make my own mayo because of the list of unhealthy ingredients in the store bought mayo. I have failed at every attempt but tonight decided to give this one last try and voila! Success is finally mine. I haven’t ever seen the suggestion of making sure your egg is on the warmer side and this worked out well. Thanks for a good recipe. Mine was a bit more runny than I like and so next time I will try adding the water last or not at all if it’s too runny. Thanks for sharing these great tips!

    • Kris Bordessa Feb 9, 2020 @ 8:06

      I’m so glad this worked out for you! And I’m laughing that other people are saying that COLD is the key. I may have to try that as well.

  • Claire Feb 6, 2020 @ 15:44

    My mom made mayo when I was a child. Her top tip – make sure EVERYTHING is cold. She made it in a mixing bowl that had been refrigerated along with the beaters. Of course, she didn’t have olive oil and used Mazola or something similar.

    • Kris Bordessa Feb 9, 2020 @ 8:06

      I’m going to try this, just for kicks!

  • Fi Sep 20, 2019 @ 9:31

    A complete fail with this for me, just a disgusting white liquid the thickness of oil. I warmed the egg, maybe should warm the oil too?

    • Kris Bordessa Sep 20, 2019 @ 12:42

      I never warm the oil. I use it at room temp. You can use what you’ve got as a base for salad dressing so it doesn’t go to waste, but I hope you’ll try again.

    • Nkesi Amadi Jul 20, 2021 @ 1:55

      Add more oil while blending, it would emulsify

  • Anya Apr 25, 2019 @ 3:39

    Delicious mayo! I made this mayo using a stick blender and just replaced the olive oil with avocado oil. Quick and easy and the mayo is really delicious. Thanks for a great recipe.

    • Kris Bordessa Apr 25, 2019 @ 7:25

      Glad you liked it!

  • Michelle Mar 24, 2018 @ 21:46

    Great recipe!
    So yummy and easy to make.

  • em mccarty Aug 21, 2017 @ 12:13

    i noticed you use homemade mustard but not homemade apple cider vinegar? apple cider vinegar is crazy easy to make–especially if you have kids leaving apple cores all over the house. you can make it with apple scraps, honey, & water. it takes about a month to ferment, but it is so simple.

    • Kris Bordessa Aug 23, 2017 @ 7:14

      I know! Part of the reason is we don’t have apples growing locally (they’re not a Hawaii crop). I’ve tried pineapple vinegar, but it was…yucky.

    • Marian Lund Jun 12, 2021 @ 22:56

      I buy acv with the mother. Then, when the level is at about 2/3 I top it up with cider. Give it a shake and put it at the back of the cupboard. A few weeks later I have another full jar of acv!

  • Aleshanee Sep 16, 2016 @ 2:06

    Why mustard? I have never purchased a mayo that has mustard as an ingredient. The problem for me is I hate mustard, and I wonder if you can taste it when this recipe is completed. Any ideas?

    • Kris Bordessa Sep 16, 2016 @ 7:11

      It gives it a flavor boost, but you don’t taste “hey, mustard!” It won’t ruin the mayo if you opt to leave it out, though – it’s there purely for flavor.

  • j Jun 21, 2014 @ 2:50

    Do you have to use the olive oil? Can I substitute coconut oil?

    • Kris Bordessa Jun 21, 2014 @ 6:26

      I’ve not tried coconut oil, but my mantra is “What would happen if…?” If it doesn’t emulsify, you can always use it as a salad dressing.

  • Kerry Dexter Feb 5, 2013 @ 6:03

    Kris,
    you post are always interesting and you have such a great community of people who comment too. thanks for this. and my question: how demanding would it be to make by hand –that is without a belnder or food processot?

  • MyKidsEatSquid Jan 26, 2013 @ 18:25

    I’m going to have to give this a try–I have wondered how to best use that little tube feeder on my Cuisinart. Sometimes as a substitute for mayo I used pureed white beans. You can still add a bit of mustard for flavor.

  • Paulette in Idaho Jan 21, 2013 @ 6:00

    For gourmet mayo, save that t. of water until all the oil is emulsified and add it at the last moment. Your spread will not look or taste oily because there is a microscopic layer of water around each oil drop.
    I haven’t made mayo for years, but the best batch ever was made within an hour of the hen laying that egg. For those of you with chickens, it’s worth listening for the cackle.
    I use grapeseed oil for other cooking and glad to hear this was good. Now that I have a stick blender, this should be really fun.

    • Kris Bordessa Jan 21, 2013 @ 7:46

      Interesting – I’ll have to try adding the water later!

  • Karma Michele Jan 20, 2013 @ 17:46

    What if I wanted to go vegan? Thanks for the recipe, always wanted to make my own. 😉

  • Freth Jan 20, 2013 @ 11:54

    We use a Cuisinart Smart Stick blender … just put all the ingredients in a pint jar, put the blender in to the bottom, turn it on, and as it begins emulsifying you slowly bring the blender up through the mixture and out the top as it all turns to mayo. Only takes about 30 seconds to make it this way.

    • Bebe Jan 20, 2013 @ 21:02

      Ditto. Except my stick blender is just a cheap Hamilton Beach hand-me-down from a friend. This method works like a charm EVERY time and it is super fast. I would never go back to any other way.

    • April Jan 21, 2013 @ 12:01

      I’m completely fascinated by this. So you don’t drizzle the oil? And I could make it in the wide mouth mason jar I intend to store it in anyway? Easier? Faster? Far less cleanup? My head is spinning :). Now I wish I didn’t already have a fresh batch in the fridge so I could try this. I’m going to have to use up my mayo so I can make some more 🙂

    • Jen Jan 31, 2013 @ 8:08

      This is the way I do it and I’ve never had a failed batch. Store it right in the jar I made it in. It’s easy and delish.

      Here’s video that shows it. Scroll down and watch. Easy!

      https://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

      • April Feb 10, 2013 @ 15:27

        I just wanted to share my experiment with everyone. I decided to try using the immersion blender method instead of the food processor. I used my own recipe with the powdered whole eggs (that works like a dream in my food processor), and for whatever reason, it does not work with the immersion blender. I tried it twice and no dice. Then I took my double failed mixture and used fresh egg yolks and it worked right away. I put the egg yolks in another jar and poured the failed batch on top so the blender would be pulling the oil into the eggs. I thought I’d share that in case anyone had ended up trying it with powdered eggs. I’m a convert! This is so fast and WAY fewer dishes to wash. I’m making it in the mason jar I intend to store it in. Can’t beat that! Thanks to those that shared it!

  • Living Large Jan 20, 2013 @ 11:33

    This looks like a pretty easy recipe, I will have to give it a try!

  • merr Jan 20, 2013 @ 5:32

    I’ve often wondered how this was made from scratch. Thanks for the insights.

  • Vera Marie Badertscher Jan 19, 2013 @ 17:08

    Quite aside from the evil ingredients, the world seems to be divided between the Miracle Whip people and the Best Foods people. It’s as bad as Ohio State (YAY!) vs. Michigan (BOO!) Home made is indubitably better and why don’t I make it more often? Uh, lazy is the word that comes to mind.

  • Roxanne @ Champion of My Heart Jan 19, 2013 @ 5:49

    I’ve never tried to make my own mayo. I can do a decent salad dressing now and then. Oh, and I have made jelly / jam / marmalade, but that’s a whole other thing.

  • HeatherL Jan 18, 2013 @ 16:45

    This sounds very good. Do you know what the fat content is?

    • Kris Bordessa Jan 21, 2013 @ 7:47

      Heather, no, I don’t have nutritional data on this.

  • Sheryl Jan 18, 2013 @ 13:24

    Never realized making mayo was so easy – thanks for the recipe!

  • Jennifer Margulis Jan 16, 2013 @ 14:18

    I’ve had amazing experiences making my own mayo, and I’ve also failed miserably at it. Maybe b/c the ingredients were too cold? Thanks for the tips Kris (and April)!

  • April Jan 16, 2013 @ 8:54

    I’ve been making my own for a few years and have some tips. A very important factor is to make sure none of your ingredients is cold or your mayo won’t emulsify. The warm side of room temp is best. So that egg needs to sit out of the fridge for a bit to warm up. I actually use powdered eggs bc it’s so convenient and they are pasteurized, which is important to people who don’t raise their own chickens (I personally wouldn’t eat a raw egg from the grocery store, which is why I raise my own).

    I’ve tried it in the blender (I have a blendtec) but it’s not my favorite way to make it. It’s too hard to get it out. I love doing it in my food processor. I never knew that about the hole in the bottom! But to regulate my oil stream I bought one of those condiment bottles at a kitchen store for a dollar I will have to try the hole in my pusher next time.

    I use the super light olive oil. You can’t taste it.

    Mine keeps in the fridge forever as long as it doesn’t end up in the too cold part of the fridge that freezes sometimes. I keep it in the door in a mason jar to keep it safe. Freezing will make the mayo break (separate), which can be fixed. Any acid works fine, like white vinegar or lemon juice. The only difference is taste preference.

    I use mustard powder just bc that’s what I like. I also add a touch of raw organic sugar. Probably a 1/2 tsp to your recipe.

    • Kris Bordessa Jan 16, 2013 @ 13:01

      Thanks for all that, April! I’m with you on the food processor being more convenient than the blender. I love my VitaMix, but my one complaint is all the bumps in the container – too hard to get every last drop!

  • Sonia (foodiesleuth) Jan 16, 2013 @ 8:31

    I used to make my own in the food processor…found it easier all around than using the blender. I can’t tell you how long it has been since we’ve even used ANY mayo! Since we’re not eating sandwiches very often (cutting w a y back on bread), we’ve stopped using mayo. When I do make sandwiches or wraps I am using/spreading just a thin layer of my own salad dressings on the bread or the tortillas. I didn’t think we could live w/o mayo but we have! (oh, and BLAH!, I hate the taste of Miracle Whip 😉

    • Kris Bordessa Jan 16, 2013 @ 12:59

      Ugh, that Miracle Whip. (We don’t make many sandwiches, either, but I use it for salad dressings and potato salad.)

  • Alexandra Jan 16, 2013 @ 8:11

    I used to make mayonnaise when I lived in France. I admire you for putting in the extra time and effort. What I would like to know is whether the small amount of GMOs in canola oil will do damage to my intestines if I am careful with all the other stuff I eat. Do you know the answer to this question?

  • Brette Jan 15, 2013 @ 14:40

    I’ve made my own in the past and it really is not hard to do. I haven’t done it in a while but probably should do it regularly to avoid the icky stuff.

    • Kris Bordessa Jan 16, 2013 @ 12:58

      Best Foods will keep forever and is an easy “pantry” item. With this, I find I make it as I need it. It’s definitely a habit to get into making it, but I’ve been pretty consistent!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe