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, don't use it -- and if you do, make sure you use a good quality product!

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon apple cider vinegar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon prepared dijon mustard (optional)
  • 3/4 cup vegetable or extra virgin olive oil


  1. Place all ingredients except oil 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 adding the oil of your choice a drop at a time until the mixture begins to emulsify. Then you can start slowly drizzling the remaining oil in. Blend until thick and smooth.
  4. Your homemade mayo may be a tad on the runny side at this point, but it will thicken up more once refrigerated.
  5. 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.

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 | 22 comments

{ 22 comments… read them below or add one }

Cassie October 23, 2012 at 5:38 pm

Love, love making condiments at home. So good!
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Lucy October 23, 2012 at 7:47 pm

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.


Tara October 23, 2012 at 9:53 pm

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


Carmella January 5, 2013 at 3:23 pm

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


Carmella January 5, 2013 at 3:26 pm

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


Sommer@ASpicyPerspective October 24, 2012 at 8:15 am

Homemade mayo is dangerous because it tastes so much BETTER!
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Sharon October 24, 2012 at 10:00 am

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


Paula - bell'alimento October 24, 2012 at 12:51 pm

I much prefer homemade mayo to store bought. And love adding additional flavors to jazz it up : )
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Angie October 24, 2012 at 5:13 pm

I love homemade mayo! Especially with lots of garlic, but then I guess it turns into an aioli, lol
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Lisa October 24, 2012 at 5:44 pm

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.



Tara October 24, 2012 at 6:34 pm

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 November 11, 2012 at 9:55 pm

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 December 1, 2013 at 11:01 am

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!


Miss @ Miss in the Kitchen October 24, 2012 at 10:55 pm

I love mayo but I’ve never tried to make it, glad to know it’s pretty simple!
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Rick November 6, 2012 at 8:06 am

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.
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EES November 16, 2012 at 7:51 pm

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 January 1, 2013 at 3:18 pm

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.


Tara January 2, 2013 at 12:49 pm

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.


Alena Belleque September 15, 2014 at 3:40 pm

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…?
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Tara September 15, 2014 at 4:02 pm

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.


Alena Belleque September 16, 2014 at 1:06 pm

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?
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Tara September 17, 2014 at 3:18 pm

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!


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