Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Homemade Mayonnaise Recipe
    Lost? Site Map

    Homemade Mayonnaise

    Homemade Mayonnaise. Photo by Herb-Cat

    1/4 Photos of Homemade Mayonnaise

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 mins

    1 mins

    0 mins

    BeachGirl's Note:

    When you're out of mayonnaise, blend a batch of this Homemade Mayonnaise in under 1 minute. Because of the raw egg, this is not recommended for very young children or elderly persons, although washing the egg shell reduces the chance for contamination.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 20

    Yield:

    tablesp ...

    Units: US | Metric

    Directions:

    1. 1
      Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
    2. 2
      Wash the outside of the egg shell with soap and water.
    3. 3
      Rinse and dry.
    4. 4
      In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
    5. 5
      Turn on low for 1-2 minutes.
    6. 6
      Turn blender off, and scrape sides if necessary.
    7. 7
      Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
    8. 8
      Blend until the consistency of mayonnaise.
    9. 9
      Refrigerate in non-reactive container.
    10. 10
      FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

    Ratings & Reviews:

    • on August 24, 2010

      55

      I incorporated a lot of the suggestions of other reviewers when I made this. I poured hot water in the food processor and left it for a few minutes, then dried before using. Also, I washed the egg in vinegar, rinsed and dried it before adding to the recipe. I omitted the paprika, reduced the salt to about 1/4 tsp (because many people said it was too salty with 1/2 tsp), used 1 tbsp vinegar and about 2 tsp lemon juice, and added 1 tsp sugar. I mixed all the ingredients (except only adding 2-3 tbsp canola oil) and processed on low for 2 minutes. I then stopped to scrape the sides, before continuing to process on low. The remaining oil I added in a continuous slow stream until it was gone and the mixture reached the consistency of mayo. I was worried early on that it wouldn't thicken, but it took most of the oil for the consistency to really take shape. This turned out so well, and tasted just like real Hellmann's mayonnaise. This is a great recipe and will be sure to make this again, thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2007

      55

      Beach Girl, you got in first with a real winner. I have been making this awesome recipe since the early 1980s (it is the only mayo my family and friends will eat). But my process is slightly different. I always double the ingredients. I put the eggs, hot English dry mustard, salt and vinegar in a food processor and buzz them for 30 seconds. With the processor motor still running, I then slowly add the oil in a fine stream. If you add the oil too fast the whole mixture will curdle. By the way, you can make it with canola, sunflower, vegetable or olive oil...but never use peanut oil. I learned that the hard way...Â?and it tastes terrible. Also, don't worry too much about the raw egg. I have served this recipe to many ages...from 2 to 96...with no ill effects. But I am very careful about my source of eggs. And a last comment, I think a great aspect of this mayo is the lack of sugar. If you must add sugar, add no more than 1 teaspoon per egg used.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2012

      55

      Thank you for sharing this recipe, homemade mayonnaise is the best!! I followed the ingredients to a "t" but I have to say, there is a much easier way to prepare the mayo than using a blender or food processor. Dump all the ingredients into a tall narrow container (tall, big glass works well) use an immersion, or "stick" blender. Place the blender all the way to the bottom of the glass, turn it on and slowly pull it up. Ta-Da! Your mayo is ready in less than 30 seconds.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (80)

    Advertisement

    Nutritional Facts for Homemade Mayonnaise

    Serving Size: 1 (15 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 100.4
     
    Calories from Fat 100
    99%
    Total Fat 11.1 g
    17%
    Saturated Fat 0.8 g
    4%
    Cholesterol 9.3 mg
    3%
    Sodium 61.7 mg
    2%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.3 g
    0%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites