Mayonnaise Made Simple

26 Jun

Rich, creamy mayo is the basic building block of many great recipes!  Make your own – it’s simpler than you think, and YOU control the ingredients.  No preservatives, no dairy products, no sugar, low-fat oil.  Are your kids allergic to dairy products?  Steer clear of the commercial store-bought products and make it fresh with allergy-free ingredients.


It’s so simple you’ll be making up a batch in no time.  In fact, your grandma probably made her own mayonnaise all the time – mine did!  The trick is to get the eggs and oil to emulsify, then blend on low while adding the oil in slowly.  You’ll know it’s done when you see the off-white satiny, creamy peaks of mayo forming.


All ingredients should be at room temperature.  Start with farm-fresh eggs from pastured hens if available; if not, use pasteurized eggs.  You probably already have all the ingredients on hand.  If you don’t have lemon juice, you can substitute vinegar (and vice versa) If you don’t have a blender, no problem; simply whisk together in a big mixing bowl.



  • 2 egg yolks (at room temperature)
  • 1 tsp. prepared mustard (Dijon)
  • 1 tsp. lemon juice
  • 1 tsp. apple cider vinegar, white wine vinegar, or rice vinegar
  • 1 cup canola oil or sunflower oil (must be a light-tasting oil, NOT olive oil) – It’s easiest to put the oil into a plastic squeeze-bottle so you can squeeze in the drips slowly.


  1. In a Vita-Mix blender on LOW (no higher than “3”), blend the egg yolks, mustard, lemon juice, and vinegar for about 5 seconds
  2. Add the oil in a thin, steady stream VERY SLOWLY.
  3. Watch for the off-white creamy texture to thicken.  It only takes about 1 minute.
  4. You may need to stop about ½ through and scrape the sides to fold in all the mayo in the corners.
  5. Taste it.  Remove from mixer and put into a glass storage jar with a tight lid and refrigerate.



  • If using a food processor, leave the insert in the feed tube and let the oil DRIP through the hole in the insert.  If your blender speed is too high, it will cook the eggs instead of blend them.
  • If you notice that the oil is separated, not blending in (not emulsifying correctly), remove from the blender and whip it by hand.
  • If you don’t have a blender or mixer, simply whisk by hand.  You may need to use less oil.  And this does take a bit of “elbow grease” – it’s a great arm exercise!
  • Homemade mayo may be thinner than store-bought but it will thicken up after you put it in the fridge.


  • Store for up to 2 weeks.
  • To store longer:  Stir in some whey and let it sit out for overnight (7-8 hours), then put in refrigerator.  The whey ferments the mayo so it preserves much longer.  (Caution:  Whey be an allergen to folks who have dairy allergies)


  • The yolk plus the Dijon mustard forms the initial emulsion.
  • You CAN use the whole egg, it emulsifies easier (egg whites have more water), but it is less rich.


What to do with all this MAYO?

  • Spread on Sandwiches, of course!
  • Spread on ½ Avocado, sprinkle w/ pepper & garlic salt, eat with a spoon – yum
  • Make Dijonaise (mix 1 part Dijon mustard to 4 parts mayo) – it’s wonderful for kids to dip their broccoli (either cooked or raw)
  • Use as a base for salad (coleslaw, tuna salad, egg salad, potato salad, macaroni salad)
  • Make an Aioli, a spicy gourmet mayonnaise with garlic & fresh herbs


Any other ideas?


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