Oct 23

Easy Homemade Mayonnaise

Homemade Mayo Recipe

I have to say I'm not a huge fan of mayonnaise... but my husband is, and he gave this homemade mayo recipe his stamp of approval. I do use it on occasion though, and I definitely prefer this silky, smooth homemade mayo to the gloppy store bought version.

Homemade mayo is one of those recipes that intimidated me at first, but in hindsight, I'm not really sure why. It's actually very, very simple to make, and you most likely have all of the ingredients on hand. This recipe makes about one cup of homemade mayonnaise, which is just perfect for us since we won't use more than that in the five days that it can be safely stored.

We typically use olive oil when we make it; however, this won't be for everyone as you can definitely taste the olive oil. So if you don't like the taste of it, substitute a lighter oil -- but if you do, make sure you use a good high-quality olive oil!

You can control the thickness of your mayo with the amount of oil that you use. Use more for a thicker mayonnaise, and use less with a little more acid or a bit of water for a thinner consistency.

Customize your homemade mayo with different flavor variations. Try adding some roasted garlic or freshly snipped chives. Or stir in a tablespoon or so of pesto to make a condiment that's all your own!

Homemade Mayo

Yield: 1 cup

Homemade Mayo


  • 1 egg
  • 1 1/4 cup extra virgin olive oil, divided
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 tablespoons lemon juice


  1. Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a blending jug or food processor.
  2. Blend the ingredients using an immersion blender or food processor for about 10 seconds to combine.
  3. While still blending, start very slowly drizzling the remaining oil in. Blend until thick and smooth.
  4. After the mixture is completely emulsified, stir in the apple cider vinegar and lemon juice until combined.
  5. Your homemade mayo may be a tad on the runny side at this point, but it will thicken up more once refrigerated.
  6. Store in the refrigerator for up to five days.


If you're wondering about the safety of eating raw eggs, the American Egg Board does warn that there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems.

However, if you're very concerned about Salmonella, you can cook the egg mixture over very low heat just until you see one or two bubbles. Let the mixture cool for about 4 minutes, and then you can proceed with the remainder of the recipe.

I'm participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!

by Tara | 23 comments

  • Love, love making condiments at home. So good!

  • Lucy

    I love homemade mayo. I like it spicy so I add half a chipotle pepper and a little adobo. I haven't kept up with the 31 days of homemade, but I want to share that I just made homemade sausage. I found boston butt on sale for $1.19 / lb. and I made country (breakfast) sausage, Italian sausage, and Mexican chorizo sausage. I just used a different combination of spices for each type of sausage. Now my freezer is well stocked for the colder months.

    • Mmm, chipotle and adobo sound delicious, Lucy. I'm definitely not ready to try sausage making, but maybe someday!

    • Carmella

      Where did u find recipe for the homemade sausage please and thank you

    • Carmella

      Lucy - I asked a question of u but it appeared after the comment after yours

  • Homemade mayo is dangerous because it tastes so much BETTER!

  • Sharon

    I can't wait to try this! Lucy, I'm definitely going to try some add ins, maybe garlic salt substituted for regular salt.(?)

  • I much prefer homemade mayo to store bought. And love adding additional flavors to jazz it up : )

  • I love homemade mayo! Especially with lots of garlic, but then I guess it turns into an aioli, lol

  • Lisa

    Congrats. You just gave your readers salmonella in the very first line.

    Eggs shouldn't be washed, but if you must, use hot water, no soap. Rinsing eggs in cold water may cause bacteria to be drawn into the egg.


    • You are correct, Lisa -- apparently the site I used when doing research for the post had some misinformation, and I've updated it accordingly. But, wow, you could have been a little nicer about how you shared this!

      • Gayle

        Yes, Lisa was harsh. Thank you for posting the mayo recipe. Also, for putting in the work that it takes to blog and maintain a website. You know some of us do; others criticize those that do. Be encouraged - you are making the difference in the lives of many others.

        • Melisa

          Yes thank you Tara:) I love your posts and they are all truly delicious! Keep doing what you are doing because I know for me, I am grateful for the recipes you share!

  • I love mayo but I've never tried to make it, glad to know it's pretty simple!

  • Homemade mayo is just so much better than the bought one! Here's my recipe: just an egg yolk, Dijon mustard, salt, pepper and sunflower oil. At the end I add lemon juice if I eat it with fish, apple cider vinegar if meat.

  • EES

    I've heard you can buy pasteurized eggs but I've never found them. When I was pregnant I used egg substitute in my cookie dough so I could still eat it raw (I don't think that would work here but it could work in other dishes like the cookie dough).

    I usually buy eggs and keep them for a while so if they were contaminated, I think they would have already been recalled by the time I finally use them!

    Pesto is also a good addition to plain mayo.

  • Jen C

    Just tried this for the first time, and as someone who doesn't like mayo, it was great! I used Trader Joe's stone ground mustard and half olive oil and half peanut oil. Super simple.

    • It's funny how much of a difference homemade can make! I love the peanut oil substitution -- will have to try that next time I make it.

  • All the other commenters seem to love this, so I'm guessing I made a mistake somewhere. Mine turned out horribly! And I mean TERRIBLE - totally inedible. I used olive oil, which was extremely strong, so that may have been part of it. I'm wondering if it was the mustard, though (and if so, I'm going to feel very silly). Do you mean prepared mustard? Or mustard...powder...?

    • Hi Alena! I use prepared dijon mustard -- and I'll be sure to update the recipe with that distinction now. Olive oil can be very strong, so if you prefer a milder flavor, you can definitely substitute canola, peanut, sunflower or another. You can also try a 50:50 mixture of two different types.

      • Okay, thank you. That was probably most of the problem, combined with the strong taste of the olive oil. Do you think a 50:50 blend of olive and coconut oil would work, or would the coconut solidify and mess with the emulsion?

        • You could definitely use coconut oil, but it may thicken up quite a bit if you refrigerate it. Perhaps a fractionated coconut oil would be a good choice!

  • Smithd187

    My spouse and I stumbled over here by a different internet address and thought I might check items out. I like what I see so i am just following you. Appear forward to checking out your web page again.

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