Homemade Mayonnaise

"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."
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photo by Herb-Cat
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photo by MommaEllen photo by MommaEllen
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photo by Yia Yia photo by Yia Yia
Ready In:
20 tablespoons




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

Questions & Replies

  1. How long will this safely hold in the refrigerator
  2. Aside from washing dirt and bacteria off shells, why do instructions mention this unless the "whole" egg includes the shell??
  3. Can I use Apple cider vinegar instead of white?


  1. 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.
  2. 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.
  3. 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!
  4. warning to those who are using a " vitamix". do not pour in oil slowly as with other food processers or you will ruin it. mix everything together except oil briefly on high then turn down to about 8 and just pour oil in a stream about the width of your thumb. watch closely for emulsion you may have to go faster. in seconds you have mayonnaise. I use organic extra virgin olive oil and extra virgin organic coconut oil, equal parts.
  5. this is a wonderful recipe. I make mine in the food processor. i have to say a general mayo making tip would be always add the oil in a very thin continuos stream. also if you warm your blender/food processor slightly you get a much smoother mayo. (warm by filling with hot water and let it sit for a few min, then pour out the water, dry well, then make your mayo.


  1. Because I don't want to use polyunsaturated vegetable oils, I made this with 1/2 extra light olive oil and 1/2 MCT oil. If you're not familiar with MCT oil, it is coconut oil that has been modified so it is always liquid, even when refrigerated.
  2. We get farm-fresh eggs and eat them raw all the time in smoothies and raw milk ice-cream! They're so much healthier that way. Check out the research on Mercola.com as to the benefits of consuming raw eggs...especially raw egg yolks. We also make this with organic extra-virgin olive oil instead of canola oil. Gives it a healthier nutrient profile and lends a nice, rich, European taste to the mayo. Excellent recipe and perfect for our family of really weird eaters! THANKS!


I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
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