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You are here: Home / Topics / Recipes / How to Make Homemade Mayonnaise With 4 Simple Ingredients

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How to Make Homemade Mayonnaise With 4 Simple Ingredients

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A pantry staple in our household is homemade mayonnaise.

mayonnaise

Homemade mayonnaise is easy and quick to make.  You can make it with 4 simple ingredients and feel great knowing exactly what’s in your Mayo.  Real Food.

In Spain, everyone makes their own homemade mayonnaise and typically use Extra Virgin Olive Oil as their base ingredient. I enjoy the deep and peppery flavor especially when mixed in Ensaladilla Rusa.

In the States, however, we’re used to a much milder mayonnaise specifically for sandwiches.

My husband was the first to ask me to make something more to his style so I came up with a homemade mayonnaise using a combination of grapeseed oil and extra virgin olive oil.

A mild mayonnaise with a hint of extra virgin olive oil.  It makes a perfect spread for sandwiches, deviled eggs, salads and as a base for many condiments.

How to Make Homemade Mayonnaise With 4 Simple Ingredients

1. In a measuring cup, combine both grapeseed and extra virgin olive oil.

evoo_words

2. To a blender add the egg and egg yolk.

huevos_words

3. To the blender add 2 tablespoons lemon juice.  This is essential as the acid binds the ingredients.

lemon_words

4.  To the blender add 1/2 teaspoon salt.  (You can also add 1 teaspoon of dijon mustard which I omit if I don’t have it)

salt_words

5.  Blend the ingredients for a couple of seconds and then SLOWLY, drizzle the oil into the blender while blending.

That’s it.  Homemade Mayonnaise.

If you use it as is and store in the refrigerator it should keep for 3-4 days, however, if you ferment the mayonnaise for 6 hours, it will keep for 2 months in the refrigerator.

How to Ferment Homemade Mayonnaise to Keep for 2 Months

mayonnaise_to_preserve

All you need to add to the mayonnaise to allow it to keep for 2 months is whey.

whey

1. To collect whey, drain yogurt through a cheesecloth.  The liquid that drains is the the whey and filled with lactic acid which will preserve the mayonnaise.

2. Add 1 tablespoon of whey to your mayonnaise, mix thoroughly and allow to sit out at room temperature for 6 hours.

After 6 hours, place in the refrigerator and it should keep for 2 months.

Super easy, taste great, and, most importantly, it has no hidden ingredients.

Links of Interest:

  • Spanish Potato Salad
  • A Nourishing Chicken Salad Sandwich
  • A Nourishing Egg Salad

Have you ever made your own mayonnaise?  Tell me which oils are your favorite to use?


139 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Simple Lives Thursday, #78
Simple Lives Thursday, #79 »

Comments

  1. GinnyV says

    January 16, 2012 at 10:19 am

    After running out of mayo AGAIN, I was looking for an easy recipe to use. My husband is a little wary of making homemade mayo, but this would save us so much money and be healthier. I’m excited to give this a try.

    Reply
    • keith hinkel says

      October 28, 2015 at 7:27 pm

      I too am wary due to salmonella. But I am going to make some soon–just can not find Grape seed oil here.

      Reply
      • Chris E says

        June 3, 2016 at 1:03 pm

        Order it. My local Costco carries it. Like olive oils, Grapeseeds will differ in flavor, depending on place of origin and there’s the freshness factor! So watch the dates. Hard to do when ordering. I’ve also purchased many oils at the discount buyout stores. AGAIN watch the dates! In St. Louis we have Big lots and Tuesday Morning’s. My faves!
        I made the Grapeseeds version this weekend for holiday Tato salad. DElICIOUS!
        Working on the whey trick now to stabilize.

        Reply
      • Natalie Ransford says

        September 5, 2016 at 12:57 pm

        How did the fermentation process goes with using the whey?… did it change the flavor… By the way I am new to eating healthy… I added 2 teaspoons of local honey to it… It tastes so much like Kraft or Helmans…NO SACRIFICES HERE!!!#

        Reply
      • Cindrella says

        August 5, 2017 at 12:27 am

        Just add any vegetable oil
        Ingredients
        2Eggs
        Any cooking oil
        Salt
        2garlic cloves
        Put them in blender add oil in trips till i get mayo consistency.. done

        Reply
  2. Holly 'Demlow' Allen says

    January 16, 2012 at 10:24 am

    I use a blend of olive oil and coconut oil. We love homemade mayo!

    Reply
    • Diana Bauman says

      January 16, 2012 at 1:33 pm

      What an interesting combination. Does it leave a bit of coconut flavor in there? So curious!

      Reply
      • Doina says

        January 16, 2012 at 2:39 pm

        I do that too. I use the Tropical Traditions expeller-expressed coconut oil that doesn’t smell or taste like coconut because the regular one did taste like coconut and as much as I like the taste of it, we just didn’t like it in the mayo. I do 1/2 olive oil from Chaffin Family Orchards and 1/2 coconut oil. HTH!

        Reply
        • Mireya Vance says

          July 5, 2012 at 3:50 pm

          I LOVE Tropical Traditions and also use expeller-expressed coconut oil that doesn’t smell or taste like coconut! It’s the only one I know of (and the long-time owner of the health food store where I shop) that doesn’t taste like coconut, so you can use it in cooking. I have also used it on my skin and have had amazing results! I have gotten rid of four different yucky skin things where nothing else I tried would work. I also use it as a night cream…it’s really super great stuff! This, and Cold-Pressed, Extra Virgin Olive Oil are my two favorite oils!!!

          Reply
      • OleDad says

        June 1, 2017 at 9:45 am

        Raw coconut oil has a light coconut taste. Processed coconut oil has little or no flavor.

        Reply
  3. Michelle @ Simplify, Live, Love says

    January 16, 2012 at 10:24 am

    This looks awesome! I love the pictures. I will be giving this a try in a few weeks when I get some new oil. Shared this on FB and pinned it! 🙂

    Reply
    • Diana Bauman says

      January 16, 2012 at 1:33 pm

      Thanks Michelle!

      Reply
  4. Seeds of Nutrition says

    January 16, 2012 at 10:42 am

    Make it all the time. I use a stick blender to mix. Wrote a post on it a while back.

    Reply
    • chris says

      November 21, 2014 at 10:28 pm

      That’s awesome! I never thought of that, my blender is a bullet so it’s very difficult to drizzle the oil in while blending. I’ll have to get this a try. Thanks!

      Reply
  5. Kristine Winniford says

    January 16, 2012 at 11:11 am

    I use Dijon mustard instead of lemon and then sunflower oil, sometimes I’ll use a sunflower/olive blend.

    Reply
  6. Kathryn Benedict MacRoberts says

    January 16, 2012 at 12:07 pm

    I do and really like the mandarin infused olive oil.

    Reply
    • Diana Bauman says

      January 16, 2012 at 1:33 pm

      Mandarin infused oil, wow. What a great combo! I’ll have to try that.

      Reply
  7. Ally's Sweet & Savory Eats says

    January 16, 2012 at 1:19 pm

    I saw this on Pinterest this morning and “pinned” it! Beautiful artwork Diana and a recipe I am going to have to try!

    Reply
    • Diana Bauman says

      January 16, 2012 at 1:34 pm

      Thanks Ally!

      Reply
  8. Lisa Dorris- Chirico says

    January 16, 2012 at 3:27 pm

    Thanks girl! I may not be able to contribute to the foodie world but I sure do love learning from it!!

    Reply
  9. Christine @ Fresh says

    January 16, 2012 at 6:10 pm

    Wow, I didn’t know that there was a fermenting process. That is very helpful and makes whipping up homemade mayo so much more worthwhile.

    Reply
  10. Noelle (@singerinkitchen) says

    January 17, 2012 at 7:57 am

    Yummy Diana! My Chilean Grandma showed me how to make this at one point. 😀

    Reply
  11. meemsnyc says

    January 18, 2012 at 3:00 am

    oooh, this looks amazing!

    Reply
  12. Ashley Drake Gephart says

    January 19, 2012 at 12:06 am

    Found this via pinterest and will be repinning so I don’t lose it! This mayonnaise looks really good and yet simple enough that I can manage it. The photos are really great too.

    Reply
    • Diana Bauman says

      January 19, 2012 at 7:38 am

      Thanks for stopping by Ashley! Hope it turns out well for you 🙂

      Reply
  13. Joybilee Farm says

    January 19, 2012 at 12:53 pm

    I make a similiar mayonnaise but use 2 egg yolks instead of the whole egg and olive oil, not extra virgin. I add the dijon mustard. I love the idea of adding whey to preserve it. We have goats and I make cheese so have lots of raw milk whey, that usually goes to the animals. I will try this.

    Pinning this, too.
    Chris

    Reply
    • Diana Bauman says

      January 19, 2012 at 1:07 pm

      Thanks for stopping by Chris!

      Reply
  14. Lori @ Laurel of Leaves says

    January 19, 2012 at 2:49 pm

    Love your picture instructions! I made my own mayo a few months ago, but I think I used too much olive oil and the flavor was too strong for my husband and I 😛 Ready to try again! It’s so simple!

    Reply
  15. LaLonnie Nelson says

    January 20, 2012 at 12:40 am

    I am a lil worried about the raw eggs…….

    Reply
    • Diana Bauman says

      January 20, 2012 at 6:40 am

      Thanks for stopping by LaLonnie. I can understand your worry. One thing to remember is that Mayonnaise, real mayonnaise, has always been made with raw eggs. What’s important today is using local, farm fresh eggs. Mine come from my backyard and we eat them raw often. For a local source check out http://www.localharvest.org.

      Reply
      • Carl Chase says

        January 23, 2012 at 9:40 pm

        @ LaLonnie; We must remember that Raw Eggs, like Raw Milk, which come from our own yards, or a Local Organic Farm, are much more likely to be safe than we are led to believe by the results of the Factory Farm producers who raise their animals in very poor conditions.

        Reply
      • shari says

        April 11, 2017 at 2:15 pm

        I appreciate everyone’s comments about the raw eggs. I was very leery about using them, but will give it a try.

        Reply
    • Javin says

      January 28, 2012 at 8:40 pm

      @LaLonnie – Don’t be afraid of raw eggs. Just don’t. I’ve literally eaten raw eggs my entire LIFE and never once gotten sick. The whole hype of Salmonella poisoning was just that. Hype. At the height of the “egg scare” one in 20,000 eggs were estimated to be contaminated with salmonella. This means that if you ate two raw eggs every day, odds are you MIGHT run into one contaminated egg in 27 years. Then what if you DO get lucky enough to hit that lottery? People who have eaten eggs contaminated with Salmonella “may experience abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache anywhere from six to 72 hours after being exposed.” More than likely, you’ll get a slight tummyache. Worse case scenario, you might think you have a 24 hour flu… Once in 27 years. End story: Don’t be afraid of raw eggs. Their benefits far, far, far outweigh the “dangers” that have been hyped by the media.

      Reply
      • Kathy says

        November 20, 2016 at 5:19 pm

        If you do get contaminated with salmonella just drink 2 TBS apple cider vinegar in a glass of water with honey or sweetener and in 15 min or so you should be over it.

        Reply
      • Helene says

        December 15, 2018 at 3:48 pm

        And people have to realize store bought eggs come from poor chickens that are , several in a cage, their beaks cut off so they don’t peck each other, no fresh air or running around eating bugs, and scratching at the dirt. How on earth can these chickens produce a healthy egg for us to eat. Stress, poor quality food, and a dirty environment can all contribute to salmonella eggs!

        Reply
  16. Gwen Roach says

    January 20, 2012 at 11:18 am

    Thanks for posting this. We’ve been working on incorporating “Nourishing” foods into our diet and I’ve only tried to make mayo once, and have been thinking about trying it again. I’ll definitely try your recipe. I recently read Catherine Shanahan’s Food Rules which inspired me to try to remove the remnants of vegetable oils from our diet.
    http://www.amazon.com/Food-Rules-Doctors-Healthy-Eating/dp/1452861382/ref=sr_1_2?s=books&ie=UTF8&qid=1327079761&sr=1-2

    Reply
  17. Kyle E Higgins says

    January 23, 2012 at 3:47 pm

    I just came across your recipe and can’t wait to try it – all of my past experiments were horrible, this one looks easy! Thanks!

    Reply
  18. Brenda says

    January 23, 2012 at 7:10 pm

    I have started making our own mayo and fermenting it, and am thrilled with the results. We are adjusting to the taste of all extra virgin olive oil, now we enjoy it, but I might try the coconut oil version to use in some things.

    Reply
  19. Kitty Phinney says

    January 23, 2012 at 9:27 pm

    This is great but I am wondering how coconut oil would work?

    Reply
  20. Joy at The Liberated Kitchen says

    January 23, 2012 at 11:50 pm

    What a pretty post! You do it similarly to the way we do… but we have a secret ingredient or two 😉 We like to lacto-ferment ours, too. The main thing really is to GO SLOW with the oil!
    http://theliberatedkitchenpdx.com/recipes/lactofermented-mayonnaise/

    The best thing about this is it can become the base for all sorts of other good money-saving condiments like blue cheese or ranch dressing!

    Reply
  21. A Little Bit of Spain in Iowa says

    January 31, 2012 at 1:59 pm

    No problem Kyle! Hope it turns out well for you 😀

    Reply
  22. Molly (Mike and Molly's House) says

    February 14, 2012 at 9:04 am

    My husband Mike makes mayo all the time! We love, love, love it! To spice things up he will make a curry/mayo dip for veggies.

    Reply
  23. Erin says

    April 14, 2012 at 2:20 pm

    Found this recipe through Pinterest. Two of my family members have dietary restrictions, so I’ve gone “back to the beginning” and am attempting to make everything from scratch so I know what’s in it. Holy moly. This is DELICIOUS stuff. I could eat it by the spoonful! Thanks for sharing the recipe.

    Reply
  24. Dee Ann says

    May 7, 2012 at 10:27 pm

    Thank you so much for the tip about preserving the homemade mayo. I made it for the first time today, and wondered how I could make it last longer,… now to find some whey!
    Dee Ann

    Reply
  25. Sophy says

    June 19, 2012 at 6:27 pm

    I love it! I always put a little dill on it… give a sweet and different taste! The way to pour the olive oil in the yolk has to be very slow in order to make it smooth and with body.

    Reply
  26. Mary Gail says

    July 5, 2012 at 2:34 pm

    My nephew’s wife has a mayonnaise store in Brooklynn and online. (Empire Mayonnaise) They sell all sorts of flavors of mayonnaise!!…at a pretty hefty price in my opinion- but makes me realize how many different ingredients can be used in mayonnaise! I have been a Miracle Whip girl but would love to make something yummy and healthy!

    Reply
    • Diana Bauman says

      July 5, 2012 at 2:52 pm

      Thanks for that link Mary, I’m excited to check out Empire Mayonnaise!

      Reply
  27. Krista says

    July 5, 2012 at 3:03 pm

    Any suggestions on how to ferment and make it non-dairy? I can’t do whey. I’ve been purchasing grapeseed mayo and love everything about it…but the price! It’s so expensive! I can’t wait to try this one, but I need it to last more than a few days. Do you know if it would freeze well? Thanks for such a great idea!

    Reply
    • Diana Bauman says

      July 5, 2012 at 3:16 pm

      Hi Krista. You could use another acid medium. If you have any fermented vegetables… like pickles or kimchi, you can use that liquid since it has lactobacillus bacteria. As far as the grapeseed oil, if you have a Trader Joes, they do sell a good quality there for a good price 😀 I’m really not sure about freezing. I would honestly just make a small batch and test it. See how long it lasts you and improvise from there.

      Reply
  28. Jay says

    July 5, 2012 at 4:32 pm

    I’ve made mayo many times. I learned to make it in culinary school. We didn’t use any whole eggs, just egg yolks and it works fine. One egg yolk will hold about 1/2 to 1 cups of oil. I have made it with both canola and olive oils and it’s quite delicious either way. The whey is a good idea, but what yogurt did you use? Plain Greek? I think I’ll try it next time I decide to make some homemade mayo.

    Reply
  29. Chris says

    July 6, 2012 at 12:00 am

    Same as my wife’s version. She keeps trying different combinations of oil. Great recipe. But since it does have 2 different oils, it should state 5 ingredients.

    Reply
  30. Ron Flinders says

    July 7, 2012 at 4:25 pm

    If you’re afraid of raw eggs, use the cooking method in preparing homemade mayo. I certainly plan on making my next batch using whey and fermenting. I always add a 1/2 tsp garlic powder and a tsp dry mustard.

    Reply
  31. Sue-Anne says

    July 9, 2012 at 12:34 pm

    I’ve tried making home made mayonnaise many times and somehow never get it right. I’ll try this version, using first cold pressed oils grape seed oil rather than refined.

    Reply
  32. Sarah says

    August 12, 2012 at 10:34 pm

    I recently found out my soy intolerance has included soybean oil in the bad list, and all the store brands are made (or possibly made) with it. This seems really easy, so will look to trying it. But I’m also lactose intolerant, so based on your suggestion, I think I’ll try some of the liquid from a jar of green olives. One we have specifically mentions lactic acid in the ingredients, and I’d think it would blend with the olive oil taste well.

    Reply
  33. slywlf says

    August 13, 2012 at 7:22 am

    Looks wonderful, and easy. Just one question – is there any other option than whey to help it keep? I have a really nasty allergy to anything that started from a cows udder – milk, butter, cheese etc. Would sheep or goat yogurt work? I can handle those if I don’t over-do it.

    Reply
    • Diana Bauman says

      August 13, 2012 at 9:31 am

      Yes, anything that has lactic acid. So if you ferment anything, you could use liquid from that or goat/sheep yogurt whey would work as well.

      Reply
      • Katiedid56 says

        October 10, 2013 at 5:51 pm

        So do you have to use a home-made yogurt or can you use whey from a store-bought plain yogurt?

        Reply
        • Diana Bauman says

          October 11, 2013 at 6:41 am

          Yes, you can definitely use whey from store bought plain yogurt.

          Reply
  34. djes says

    August 21, 2012 at 9:41 am

    Don’t forget to never let the mayonnaise for hours directly on the sun, and not for days in fridge. There’s a risk of intoxication due to the eggs and Salmonellosis (no risk if eated fresh).

    Reply
  35. Amy says

    September 13, 2012 at 5:38 pm

    beautiful photos! i just made some with great results, the oil is a bit strong so it was good to read some of the options in the comments here. I am so happy to read about fermenting with whey, i always have a lot from making yogurt so that is even more motivating to keep making mayo! thanks for the inspiration!

    Reply
  36. Marina says

    October 9, 2012 at 3:42 pm

    What is the recipe for the Chilean mayonnaise? My fiancée served a mission in Chile and is always saying how much better the mayo was there.

    Reply
    • Diana Bauman says

      October 10, 2012 at 7:01 am

      Marina, I’m not sure. However, I can’t imagine it being too far of from this recipe.

      Reply
  37. Amy D. says

    November 15, 2012 at 2:14 pm

    I feel like this is a silly question, but…is it possible to pour the oil TOO slowly? Can mayo “break” in this case, too? I have never been successful when trying to make mayo and I always thought that I was pouring in the oil too fast until I tried it literally one drop at a time through a sport-top bottle and it STILL broke… 🙁

    I will try it this way, though – I was using a hand-held mixer before.

    Reply
    • Diana Bauman says

      November 15, 2012 at 2:55 pm

      I think that was a bit too slow. Just a steady stream. Let me know how it turns out 😀

      Reply
      • Amy D. says

        December 6, 2012 at 3:18 pm

        I tried it out last and it worked great! I did a happy dance that my mayo didn’t break, haha! The olive oil taste kind of took me aback at first (I used only olive oil and not an oil combination), but the more little tastes I took, the more I wanted to just grab a spoon and eat it straight! 🙂

        Reply
        • Amy D. says

          December 6, 2012 at 3:18 pm

          *last night

          Reply
          • Diana Bauman says

            December 6, 2012 at 5:33 pm

            I know, Amy! I LOVE pure olive oil mayonnaise. Many people in the States, however, find it a bit strong. Once you get used to it though, yumm-o!

  38. Renee Nelson says

    February 16, 2013 at 8:20 am

    You should make this printable.
    Or maybe it is but I can’t see it

    Reply
  39. Špela says

    February 17, 2013 at 4:29 pm

    This is a similar recipe that I use. I didn’t know you could use whey to make it last longer. Can’t wait to try it. I also like the flavor of mayonnaise with some chopped fresh herbs.

    Reply
  40. 4HungryBunnies says

    February 22, 2013 at 8:40 am

    Making homemade mayonnaise has been a bit of a conundrum for me because we have been trying to match the taste of Real Hellmann’s but have been unsuccessful. We’ve tried just extra virgin olive oil and grapeseed and extra virgin olive oil combo, with and without lemon juice, etc. It seemed to turn out a bit better with the grapeseed oil although we weren’t using the amounts listed here, as I was winging it. But my concern is that I found out Grapeseed oil is very high in Omega 6’s which our body usually already gets plenty of and it’s not something you want an over abundance of because it encourages cancerous cell growth. I have already had cancer in the past and want to steer clear of anything that encourages it. We can’t use coconut oil in it because that upsets my gallbladder. We could try Palm shortening, but I don’t know how that would work. I suppose if we had grown up on mayonnaise only being made with olive oil, this would never be an issue. But I do want to get away from the soybean oil in Hellmann’s mayonnaise for sure.

    Reply
    • Jay says

      February 22, 2016 at 1:38 pm

      I don’t know if you got help with this yet. I learned it from several European sailors. The secret seems to be letting the egg yolk set with the lemon, mustard, vinegar Et cetera for a minute or two before beating in the oil. Then it shouldn’t separate. Try mixing the eggs and lemon and let it set for at least a full minute then slowly add oil. Hopefully this is the trick.

      Reply
  41. 4HungryBunnies says

    February 22, 2013 at 8:44 am

    Also, it has been our experience that Grapeseed oil causes gas. Not sure if that is a common occurrence. Ha!

    Reply
  42. 4HungryBunnies says

    February 24, 2013 at 1:36 pm

    Using 1/2c EVOO and 1/2c org Palm Shortening worked AWESOME! The such depth of flavor and very thick immediately! Of course I had to melt the shortening first, so one extra step. But this is our answer! It has such possibilities for “flavored” mayonnaise, if we wanted to go that route. Spicy mayo can be quite wonderful when you’re in the mood for that, like as part of Hormel natural ham and bellpepper wraps!! Yum!

    Reply
  43. oakdryad says

    July 14, 2013 at 3:41 pm

    I cracked my problem with making my own mayo. I use a stick blender, and what I finally figured out is that it doesn’t work when the container was a lot bigger than the blender head — I put all the five ingredients in together (lime juice, dijon mustard, egg yolks, oil and then a pinch of salt) and when you do that, it WILL emulsify if (a) after putting all the ingredients in, you let them sit for about 30 seconds to let the oil and egg separate, (b) the container is just a tiny bit bigger than the blender, and (c) you put the blender all the way down and turn it on low until you see the emulsification start, then start tilting the blender to incorporate the rest of the oil. My favorite oils to use are macadamia nut or avocado. They make a rich, creamy and tasty mayo. Yesterday I made mayo with hazelnut oil, which was lovely in a curried chicken salad.

    Reply
  44. Megan says

    November 27, 2013 at 1:07 pm

    This is great, thank you! My husband gave me a funny look when I said I had made mayonnaise; once he tasted it, he said, “Tastes like mayo.”

    Reply
  45. Marina says

    February 10, 2014 at 6:13 pm

    Hi there. I’m so excited to find a mayo to replace the store bought junk. Do you think this recipe could replace the Real Mayonaise like the store bought, or is this homemade mayo just for sandwiches and few other stuff?

    Reply
    • Diana Bauman says

      February 11, 2014 at 2:04 pm

      It can totally replace store bought mayonnaise 😀

      Reply
  46. teresa says

    March 12, 2014 at 4:44 am

    i have made it before but ‘pasteurized’ the egg in the microwave. however, after reading some of the posters/commenters here- i think the next time i make it, i’ll use my fresh egg without worry.
    plus, since i’m not good with raw lemons and such, i sub white vinegar for that but add some spicy mustard.
    love the lactic acid fermentation tip. thanks, will use it for my next batch of mayo.

    Reply
  47. Suze says

    March 15, 2014 at 5:44 pm

    I would like to know if you have used just Olive Oil and not Extra Virgin Olive Oil.? Every time I try the extra virgin it never works and has an unappealing smell to it, I am wondering what the difference is? I have not tried your combination, but I will this week.

    Reply
  48. Rita says

    April 19, 2014 at 3:25 pm

    I tried this and it is the best tasting mayo I have ever eaten!!!! I used 1/3 of each, evoo, walnut oil, veg oil, it was so good I could have used a straw and slurped it up! I will never buy store mayo again….besides they are now putting SUGAR in it…Thanks for your healthy food recipes.

    Reply
  49. Raymond Deaner says

    June 1, 2014 at 3:16 pm

    just curious about the one ingredient. eggs. it says 1 egg and 1 yoke. do i strain the white from the 2nd egg. and just wondering why. Thanks for the tips. trying to do detox along with my chiro/phys therapy for getting into better health altogether.

    Reply
  50. Shirley says

    June 17, 2014 at 10:49 am

    Been searching for a mayo recipe that I can keep for awhile. Thanks so much for the recipe!

    Reply
  51. momof5 says

    June 30, 2014 at 6:35 am

    i just ran out of mayo yesterday so i’m glad i found this! going to try this tonight using avacado oil instead of grapeseed oil!

    Reply
  52. Carina says

    July 5, 2014 at 2:03 am

    I was SO hopeful that this mayo recipe would work for me. I have tried making mayo at least 30 times over the past year (no exagerating!) and it NEVER turns out. Ok, it did actually turn out twice, but that’s it, 2 TIMES out of 30! That’s not very good. I’m a decent cook, I know my way around the kitchen, but I can’t make mayo and I just don’t understand why. What’s the secret? The recipies all sound simple enough. I follow them, I use the right ingredients.

    Sorry for the rant, I just SO wanted this to work. You see, we have a stack of tuna cans in our pantry and I have seven children and a husband that LOVE tuna and mayo. We can’t buy any decent mayo where we live and even if we could, finances are tight so we’re at an “only necessities” time for purchases right now. I do have eggs and oil on hand though so I should theoretically be able to make mayo.

    It’s almost midnight here when I read your post about mayo. As I was reading, I got a surge of inspiration. I could do this, there’s no reason why not, it’s easy, and all the comments testified to it. I wanted to surprise my family with tuna and mayo tomorrow for lunch so I got up from the computer, the instructions in hand and went to work in hopes of beautiful, thick, fluffy mayo. Can you guess what happened? I did NOT get beautiful, thick, fluffy mayo, I wasted my oil and eggs and got gloopy, seperated YUCK. Just like the 28 other times I’ve tried it.

    Oh how I wish I could come over to your house (or the house of another talented mayo making mama,) and watch as you turn eggs and oil into lovely mayo! SIGH, I’m a mayo making failure! My husband read your post too and tomorrow after the hens lay (he was going to try to do it tonight but I used our last two eggs,) he’s going to try too! He saw the tears in my eyes and the wonderful man he is, wanted to fix the problem for me. I hope he can. Maybe I’ll learn how to make mayo tomorrow from him. I’ll let you know.

    My failure is in no how related to your wonderful post, there’s nothing wrong with your recipe I’m sure, it’s just me. Thank you anyway for all the time you put into doing this blog, I love reading it.

    Reply
    • Diana Bauman says

      July 5, 2014 at 3:48 pm

      Carina, I’m feeling sad for you! Can you let me know exactly your process. Replay it for me step by step and we’ll see if we can hammer this thing out!!

      Reply
    • Mireille says

      October 11, 2014 at 11:18 pm

      When you see that your mayo get “cut” meaning the oil separates from the rest, you stop blending and try to ad a tea tablespoon of condensed milk or mineral water or cream till the oil incorporates back in to the rest (the mayo can be a little more liquid but it will not separate) . Another method to be more sure the mayo wont get “cut” is to put 1 hard boiled egg yolk (cold) and mixed till became like a cream with a raw egg yolk, the lemon, salt and mustard then, for the beginning, is important to stir the oil slowly or even better put a little bit then mix till incorporated and so on. If you see that it looks like will “cut” ad a little mustard, incorporate then continue with oil. Or if it is too damaged and the condensate milk wont work still no need to throw it away. Boil another egg, let it cool take the yolk ad some lemon, salt and mustard then one spoon at the time from the “cut” mayo till is over. Hope this will help.

      Reply
  53. Carina says

    July 6, 2014 at 1:50 am

    Thank you for your empathy Diana. We didn’t try the mayo again today as the hens didn’t lay any eggs. Here’s what I did for the batch that didn’t turn out last night…

    I have a vita mix blender, I put the two tablespoons of lemon, half a teaspoon of salt, a pinch of ground mustard, three egg yolks, (I didn’t want to use the white so instead I used an extra yolk) all into the blender and blended it up until well mixed.

    I then got the devise from my food processor that has a tiny hole in the bottom for dribbling in liquids to whatever your’re making. I held that over the top of the blender and with the blender turned onto a moderate/high speed, (I think I used six or seven, the highest speed without the turbo booster is 10, I was worried that if I turned up the speed to much it would heat the mixture as is prone to do at high speeds) I poured my oil mixture which was half a cup of olive oil and half a cup of coconut oil, measured precisely,) into the food processor devise and let it pour it’s slow steady stream of oil into the “waters” below. At first I was so excited because it did get thick, I could hear the right noise and see that it was thick, not soupy, but it only lasted a very short time, after I had poured about half a cup of my oil in, it seperated and got all liquidy. I continued pouring my oil in until the whole cup of oil was used up. I stopped the blender to check the contents and like I had thought, it was all liquid and separated. I decided because it couldn’t get any worse, I would try to mix it a bit longer to see if maybe it would actually emulsify, it didn’t. I put it in the fridge and will try to figure out what to do with the strange mixture so as not to waste it.

    I’ve tried making mayo with a stick blender, by hand as well as my food processor, thinking that maybe using a different method would work better. The two times it worked right, were the times we (my husband actually did the vigerous mixing while I poured the oil in a thin stream into his bowl,) did it by hand. Though we’ve since tried making it by hand, we haven’t been able to get it to work beyond those two times.

    We’ve tried adjusting the tempurature of the ingredients, thinking that maybe it doesn’t work with cold eggs right out of the fridge so we used room tempurature eggs and oil. I’ve tried adjusting the speed settings on the vita mix, thinking that maybe I was using to slow or to fast a speed, I’ve used different recipies thinking that maybe one would work better than another. I’ve tried all different kinds of oils, thinking that maybe that would make a difference. I just can’t find the one thing to give me good results every time, or even most of the time!

    If you have any advise, I’d sure love to hear it. I’m determinded to beat the my mayo making inadequacy!

    Reply
    • Diana Bauman says

      July 6, 2014 at 7:42 am

      Carina, If I were you, I would slow down the blender to about a 3 or 4. Then, I would increase the acidity. So use 1 tbls of lemon juice. Those would be my suggestions since everything else seems right. Let me know if you try this.

      Reply
      • Brenda says

        September 29, 2014 at 5:58 am

        I too used the tiny hole on my food processor with poor results and concluded the oil comes out so very slow, making the length of mixing time too long. The result was liquid mayo.
        Now I just pour the oil slowly at first, then a little more heavily as I go, making the whole process much faster with thick, creamy mayo. Hope this helps.

        Reply
    • Marilyn says

      February 7, 2017 at 12:27 pm

      Carina,
      I just found this website and your post from 3 years ago. I also have a Vitamix and failed at my mayo making, because I mixed on a 7 speed. Then, I went to my Vitamix cookbook and followed the speed directions for Aioli (french mayo basically). After adding your ingredients to the blender (or whisk the ingredients in a bowl first to blend then add to blender):

      “select VARIABLE 1. Switch machine to START and slowly increase speed to VARIABLE 3. Remove lid plug. While machine is running, slowly pour oil through the lid plug opening. As mixture begins to thicken, the oil may be added at a faster rate. Process should take no longer than 1 minute.”

      Hope that helps!

      Reply
  54. Carina says

    July 7, 2014 at 2:19 am

    Thank you for the suggestions Diana, I will try. One thing I was confused about though, is you say increase the acidity, I used two tablespoons like your above recipe recommended, but in your reply, you said to use one tablespoon? I’ll do it again with lower speed. Is there anything you can do to fix mayo that breaks?

    Reply
    • Jenny says

      January 24, 2015 at 3:36 pm

      Carina,
      Were you ever able to figure out the mayo? I have only been able to make it work once, the other times were all fails. It’s so frustrating!
      I am about to try this exact recipe for the first time. I’ll let you know how it goes!

      Reply
      • Jay says

        February 22, 2016 at 1:52 pm

        I commented on this but it went on the wrong thread. Mix the egg yolk with the lemon, mustard Et cetera and let it set for at least a minute. Then slowly add oil. Try doing it by hand. I tried using the bullet mixer and couldn’t make the magic happen. Didn’t have any luck recovering either once it was broke. This recommend by several old sailors.

        Reply
  55. Heather @ My Overflowing Cup says

    July 22, 2014 at 2:40 pm

    Homemade mayo always tastes so much better than store bought. Thanks so much for the recipe. Your pics are stunning! I’m pinning this now.

    Reply
  56. Brenda says

    September 28, 2014 at 10:31 am

    Does the whey need to come from yogurt or can it be any whey? I have lots of whey from making ricotta and mozzarella from raw milk.

    Reply
    • Diana Bauman says

      September 28, 2014 at 4:13 pm

      It can definitely be from cheese making 😀

      Reply
  57. Stephanie Johnson says

    February 25, 2015 at 6:19 am

    Hello!
    I’m currently teaching in India, and I’ve been missing some of the tastes of home. I’m definitely going to try this but I have a couple questions. I don’t have access to olive oil, but they have mustard oil and sesame oil, which they use for everything! Aside from changing the flavor a bit, do you think these oils would work? Also, is there an alternative to using a food processor or stick blender? We have a small, very basic blender, but it has to be plugged in, and the electricity can be pretty erratic. Thank you!

    Reply
    • Diana Bauman says

      February 25, 2015 at 6:33 am

      Stephanie, I’ve never made mayonnaise with either of those oils; however, any oil will work but the flavor will be much different than what you would find in the states. You can most definitely use a blender. It’s what I usually use. I hope this helps!

      Reply
  58. Islam disha says

    April 25, 2015 at 1:11 pm

    It was really a great recipe..thank you very much dear
    I Am a beginner cooker as i am a student,
    Yesterday according to your recipe,i tried to make mayo,but when i took eggs and added oil finally…i saw my mayo was thin,I blended then again for 5min…but there was no change,i followed the instructions.. i thnik according to my eggs size,i have added excessive oil..
    like this situation.. what should i do..
    please help..

    Reply
  59. Ajay says

    May 10, 2015 at 10:56 pm

    HI,
    Great and simple recipe. I tried with only olive oil. it turns out to be good. Will try with sunflower oil as well. Children liked it. Thanks for this recipe.

    Reply
  60. Laurie says

    June 7, 2015 at 2:26 pm

    Can I use powdered whey? It’s a great quality, no flavor or “extras”.

    Reply
  61. Phaedra says

    June 13, 2015 at 1:13 pm

    I tried this twice. The first time, I started it in a hand powered food processor, but then it was taking to long to thicken, so I put it in my blender. It turned out perfectly! The second time, I thought I’d save some time by just mixing it in the blender right away. I doubled the recipe. It didn’t turn out. It’s all curdled and runny. I’m not sure exactly what I did wrong! Was it because I did the two batches at the same time, and it was too much for the blender? It was really warm I checked after I blended it a few times, so maybe I cooked it? was it because I didn’t mix it by hand first? Maybe I added the oil too fast? Would you have any insight into my dilemma? Is there any way of resurrecting it?

    Reply
    • Diana Bauman says

      June 28, 2015 at 5:57 pm

      Phaedra, when making mayo, one batch at a time!

      Reply
  62. lauren says

    July 4, 2015 at 4:49 pm

    so I made a large batch of mayonnaise and it turned out beautiful. This was my first time making mayo and I dint even think about how long it would last. I made it this morning and put it in the fridge. Now several hours later I learn that I can add whey to ferment it to make it last longer. Can I add the whey even after its been refrigerated and save my large bat mayo from spoiling?

    Reply
    • Diana Bauman says

      August 20, 2015 at 7:53 am

      Lauren, I’m not sure, really. I usually add some whey immediately if I make two batches.

      Reply
  63. Don Birdsall says

    July 12, 2015 at 10:55 pm

    I’m a good home cook but new to making condiments. All the articles tat I read said that homemade mayo was simple to make and better than store bought. My first attempt (from another recipe) used canola oil and it was successful. Then I found this article that informed me that the addition of whey would extend the shelf life. I used this recipe to make a second batch using the olive and grapeseed oil mixture. It too, was successful. I combined the two mayos into one.

    But first I had to make some whey. .
    With a little research I learned that I could extract whey from store bought yogurt. Yet another project, but in the end I had about 4 ounces of whey and 10 ounces of tasty cream cheese as an unexpected benefit.

    Anyway, of all the articles on this subject, yours was the one that I chose to use and it worked out well.

    Thank you.

    Reply
    • Diana Bauman says

      August 20, 2015 at 7:51 am

      Thanks for letting me know, Don! I’m glad it worked out for you 😀

      Reply
  64. Breezy says

    July 18, 2015 at 12:46 pm

    The best tasting homemade mayonnaise I’ve ever made was made from avocado oil. It’s so good for us (Omega-6: Omega-3 Ratio 12:1, 70% monosaturated, 68% Omega-9 fatty acids, high in vitamin E.) and it has no taste but the mouth feel is so lovely. I use avocado oil for most of my cooking now, like for frying eggs and greasing pans for baking, but roasting veggies is my absolute favorite way to use it because of it’s super high smoke point (520°F). No more smoky house when we cook and everything tastes so yummy. We also use EVOO for a lot of things, especially italian foods and dressings and coconut oil for baking and anything else I can sneak it into.

    Reply
  65. alexis says

    November 17, 2015 at 11:14 am

    I use coffee filters if you don’t have cheesecloth .. over a clean microwaved mason jar.. ;))

    Reply
  66. Sharon says

    April 8, 2016 at 10:40 am

    I use my blender to make mayo with Chosen Foods Chosen Blend oil. It contains coconut and avocado oil. The recipe is simple and quick in a blender:

    Olive or salad oil (Chosen Blend or half olive, half avocado, or use all avocado)
    1 egg
    2 Tbs cider vinegar
    1 tsp sugar
    1 tsp dry mustard
    3/4 tsp sea salt
    Dash white pepper

    In covered blender container at low speed, blend 1/4 cup oil and remaining ingredients for 1 or 2 seconds until thoroughly mixed.
    Remove center of cover (or cover) and, at low speed, very slowly pour 3/4 cup oil in steady stream into mixture; continue blending until well mixed. Makes about 1-1/4 cups. ENJOY!

    Reply
    • Diana Bauman says

      May 13, 2016 at 1:11 pm

      Thanks for sharing!

      Reply
  67. Cynthia Ahmar says

    July 10, 2016 at 10:49 am

    I don’t have grapeseed oil, and read on a site that in mayo, you should never put canola oil. However, I do have avocado oil and was wondering if this might be possible to use in your mayo in place of the grapeseed oil?

    Reply
  68. Cynthia Ahmar says

    July 10, 2016 at 12:23 pm

    I used 3/4 cup avocado oil with 1/4 cup olive oil, pouring the oils separately, but made the mistake of using my mixer instead of a blender or food processor. I was able to save it by pouring the mix into the food processor and blending it for a little over a minute. However, I must say that the olive oil taste is too strong, it completely overwhelms every other taste. I had to add 1/2 teaspoon of mustard and even then the olive oil taste remains rather strong. I might try adding a tiny bit of white wine vinegar, or would the red one add more taste?

    Reply
  69. Johnny says

    November 26, 2016 at 2:32 pm

    Hi! Diana,

    I am following a wheat-free diet and with it, mustard is out and without mayo I find it a little difficult. After a relentless search on the internet found your simple mayo recipe – a real life saver.

    Always thought mustard is an essential part of the recipe….haha..!

    Thank you, thank you so much.

    Johnny

    Reply
    • Diana Bauman says

      December 16, 2016 at 6:46 am

      Awesome! Thanks for sharing, Johnny!

      Reply
  70. Mick says

    February 13, 2017 at 3:09 pm

    Since becoming vegan I have missed homemade mayo. I can buy vegan brands but store bought is always an inferior second choice to homemade. I don’t suppose you have any vegan mayo recipes or that you would consider sharing some vegan recipes?

    Reply
    • Diana Bauman says

      February 20, 2017 at 3:30 pm

      Hey Mick. You’ll find a lot of vegetarian/vegan recipes if you search by vegetable.

      Reply
  71. Donna Kolaetis says

    March 22, 2017 at 1:36 pm

    Hello. Great to see such enthusiasm for homemade mayonnaise. Extending the life by adding whey is news to me, but I will be sure to try it next time that I make it.

    One thing that I did not see anyone mention which may help with those who are having trouble getting the emulsion to form and stay is that the weather can make a big difference. Yes, the barometric pressure of the air in your kitchen affects whether the liquids will form an emulsion. After several failed batches attempted on rainy or even just overcast days, I learned the importance of this. Only make mayo on days ( or nights) with clear skies, no precipitation or clouds.

    Someone mentioned that their separated mayo attempt meant that they had wasted the ingredients. I am way too cheap to throw out good ingredients! I still found ways to use it ( I think maybe in a rice salad, or maybe a casserole of some kind?). It doesn’t look great and would be weird on a sandwich, but it isn’t ruined in terms of being unsafe, it’s just not the texture that you were hoping to achieve.

    Also, freezing typically causes the emulsion to break, although again, it is safe to eat, just greasy looking.

    good luck to all the mayonnaise makers!

    Reply
    • Diana Bauman says

      March 23, 2017 at 6:19 am

      Thanks for the tips, Donna!

      Reply
    • Sarah says

      March 21, 2020 at 11:09 am

      I wish this comment was at the top of the threads. I just scoured the internet for information about how the barometer affects making mayo. I know that it does, I’ve witnessed both mayo failure and success with the only changing variable being the weather. It will never work for you if the weather isn’t right and NO ONE talks about that. It would be really helpful if someone explained that.

      Reply
  72. Ole says

    June 26, 2017 at 7:47 pm

    If you care about health, don’t use Grapeseed Oil, it is extracted using Hexane, which is not a nice Chemical

    Reply
  73. Ole says

    June 26, 2017 at 7:48 pm

    To better emulsify, whisk all the ingredients besides the Oil, for 30 – 60 Seconds first, it makes it easier!

    Reply
  74. Emmi says

    August 23, 2018 at 2:45 pm

    Used 1/2 cup vegetable oil instead of 3/4 cup. Consistency was nice and thick.
    Tasted nothing like mayonnaise to my palate.
    Tasted wayyyyyy too much like olive oil and lemon juice.
    Will try again using vegetable oil only and whey. So it will last longer for me.

    Reply

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