Making Mayonnaise Article -
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How to Make Mayonnaise

Make this versatile condiment from scratch!

Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes.

1. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors.

To make 1 cup of mayonnaise you will need:

  • 1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
  • 1 egg
  • Juice of 1 lemon, or vinegar
  • A pinch of salt (and pepper, if desired)
  • Water to thin the mayonnaise

    2. Separate the egg. Reserve the whites for other recipes.

      3. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.

        4. Lemon juice or vinegar adds acidity and flavor to the mayonnaise. 

        For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.

          5. Combine the egg and acid in the bowl, whisking to mix.

          You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you're whisking vigorously. (Note: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)

            6. Continue to whisk constantly, adding the oil in a slow, steady stream.

            If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.

            When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.

            If it never thickened and you're stirring a puddle, chances are you will need to start over. (Or, if you're still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe), and adjust the seasonings.

              7. Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce.

              Store fresh mayonnaise in the refrigerator and use within five days.

              Katie Frances 
              Sep. 5, 2009 7:06 am
              Ummmmm....this looks great, I gotta try this out.
              Sep. 28, 2009 12:39 am
              Hi,I also add a half teaspoon of sugar, mustard and it taste yummy.
              Dec. 13, 2009 10:03 pm
              Dec. 23, 2009 7:40 pm
              This sounds like what I have been looking for. I had a wonderful recipe card for 7 layer salad with a Parmesen Mayo topping. I lost the card. I will use this mayo recipe and add the Parmesen and Viola - My salad will taste just like always!! Thanks Allrecipes Staff
              Dec. 27, 2009 6:53 am
              3 tries, no mayo ... it won't thicken! Using vitamin C powder instead of vinegar/lemon juice ...
              Jan. 22, 2010 8:25 am
              Hi I think fresh lemon juice is the best to be used - for our health seek
              Feb. 6, 2010 9:11 am
              I found it easy to make, much better than any store bought and made a great base for a dip
              Feb. 7, 2010 8:23 pm
              I have been using this receipe for more than 20-30yrs (minus the water) and everyone loves it!!! The trick?....add the oil VERY slow, only a trickle at a time, and beat at high speed.... Vegetable oil or canola oil seems to make for a better flavor than olive oil and Lemon juice is a bit better than the vinegar, but either will due... Then just finish off with salt to taste! YUM......
              Feb. 14, 2010 9:04 pm
              Has anyone tried this for tuna salad? I'm thinking of giving it a try.
              Feb. 17, 2010 7:01 am
              This sounds great. I can't wait to try it. My one question (for now at least ) is why the "use within five days" rule? The store bought stuff last WAY longer than that. I know that fresher is better, but what is it they use to extend the refrigerated shelf life?
              Feb. 27, 2010 11:01 am
              What is i don't want to use eggs in the dressing? i used to make a dressing with oil and vinager that was simular to Miracle Whip. What are the ratios for that?
              Feb. 28, 2010 8:38 am
              @AikiMikey "The store bought stuff last WAY longer than that." The reason is that store bought mayo has preservatives. This is the ultimate reason for making your own.
              Paul Medeiros 
              Mar. 2, 2010 12:53 pm
              'Store bought' mayo uses pasteurized eggs instead of fresh eggs, hence, the difference in shelf life.
              Mar. 27, 2010 10:39 am
              I have to try this
              Mar. 27, 2010 8:54 pm
              How much mayo does this recipe make...I will be trying it soon...but need to know how many calories to expect...
              Apr. 2, 2010 1:16 pm
              This was awesome, thank you. I used 1 tablespoon lemon juice and Grapeseed oil (because that's what I had on hand). Poured the oil in REAL slow. At the end, blended in 2 tablespoons white vinegar and 2 pinches of salt. Was perfect and tasty.
              Apr. 7, 2010 1:16 pm
              @ PMEDEIROS "'Store bought' mayo uses pasteurized eggs instead of fresh eggs, hence, the difference in shelf life." This is true, to a degree. You can pasteurize your own egg yolks at home and make mayonnaise with them, but it only increases refrigerated shelf life from 1 week to 2 weeks. So there's obviously a lot more going on inside a jar of store bought mayo than just pasteurized eggs.
              Apr. 7, 2010 1:19 pm
              @ MoMo_Aries "How much mayo does this recipe make" This recipe should make a bit more than a cup. The main ingredient is one cup of oil. In the end, due to the slight increase in volume after the emulsion is finished, you wind up with slightly more mayo than the oil that was called for in the recipe.
              Apr. 8, 2010 9:46 am
              I'm soooo sad. This almost worked. I followed the instructions exactly and had beautiful but very thick mayo. I added 1/2 tsp of water and it fell apart into a liquidy mess. I don't know what happened. I tried to double it to save it, without any luck and now have a puddle in my refrigerator because I'm too sad to throw it out just yet. :(
              Apr. 10, 2010 9:40 pm
              i have worked in a restaurant for many years and the trick to making mayo is to take your time... pour the oil slowly a drizzle at a time and use a mixer, you will get better results that way and yes you can use herbs to add different flavor to your mayo...
              May 8, 2010 10:24 am
              Olio Beato is also an amazing olive oil. I prefer it to Kreta Reserve. And its organic. If your olive oil doesn't have remnants of olives in it and/or doesn't smell like an olive, then its not quality unrefined olive oil.
              May 16, 2010 6:43 am
              Is there a recipe for mayo that doesn't use lemon (or any citrus)? I am deathly allergic to citrus and would like to make my own!
              May 29, 2010 12:04 pm
              Why can't I add this recipe to my recipe box?
              May 30, 2010 7:14 am
              I'm unable to add this recipe to my recipe box also.
              Jun. 3, 2010 1:44 pm
              I never knew that about the Olive Oil. Thank you so much. My husband hates Olives but loves Olive Oil. I guess it's time to show out. haha!
              rosi's mama 
              Jun. 3, 2010 10:28 pm
              I tried over and over and it just wouldn't thicken what am I doing wrong?
              Jun. 27, 2010 10:58 pm
              OOOO lalalalala super Mayo...
              A. B. Hughes 
              Jul. 3, 2010 11:41 am
              Tried this for first time and it came out great, (doubled the recipe) I think drizzling the oil very slow is the way to go. I used a wisk, fast as I could go, arm got tired but it was worth it.
              Jul. 22, 2010 6:58 am
              Bring the egg to room temperature. Try again. Good luck, I've been making homemade for 60 yrs with plenty of failures. It lasts a lot longer than 1 week refrigerated. I like it made with sherry wine vin. Balsamic makes it look grey so if using try white balsamic or white vin. Save the failed batch then add back to successful batch slowly to make double batch. I also use different mustards for variety. I tried it once with mineral oil thinking I was saving calories. HA ,was that ever a mistake.
              Aug. 17, 2010 5:06 am
              Looking forward to this recipe. This looks yummy yummy.
              Aug. 19, 2010 6:44 pm
              I tried twice and got a congealed mess. My wrists can't take whisking...I used both the blender and the food processor and they both failed. What a huge waste! Any other tips?
              Aug. 19, 2010 6:45 pm
              PS....for those of you trying to save this to your recipe's not a recipe. It's a tutorial. :)
              Daryl J. Gray-Taylor 
              Aug. 25, 2010 3:44 pm
              How do I add the Mayonaisse Recipe to my Recipe Box?
              Aug. 26, 2010 2:52 pm
              I have been making my own mayo for years...Try using an Oster Hand blender.I just put the oil and egg in and blend till thick then add other ingredients...seasoning etc. some times finely chopped English cucumber which thins it out nicely so it can be poured like a salad dressing has a nice flavour
              Aug. 31, 2010 11:50 pm
              This didn't work for me... It just turned into a puddle
              Sep. 2, 2010 4:37 pm
              I followed the directions exactly using Filipo Bario extra virgin olive oil and white vinegar instead of lemon. I have to say that I was kind of put off by the acidic taste. I prefer store bought mayo over this.
              Sep. 3, 2010 6:39 pm
              Katy, if you prefer the taste of store bought mayo, use safflower oil and white wine vinegar. Reduce the amount of vinegar and increase the lemon juice by the same increment.
              Oct. 17, 2010 11:13 am
              When my children were small,I remember making my own mayonaise. This recipe is exactly like the one I used then. I am going back more and more to food made from scratch,because I love the taste and craft.
              Oct. 28, 2010 4:29 pm
              I can't add this to my recipe box?
              Oct. 30, 2010 12:29 pm
              I would also love to add this recipe tom my recipe box....Does anyone at allrecipes read these comments????
              Nov. 9, 2010 7:46 am
              Same question as above. Why doesn't the how to make mayo have a way to add to the recipe box? It isn't much good if it can't.
              Nov. 17, 2010 5:06 pm
              As this is an article, the only way I found to save it to my recipe box was as a "web link". Copy link at top of "making Mayonnaise" page, go to your recipe box and choose Web Link, then paste link and complete instructions. Once you have saved it and want to view it, choose the item in your recipe box and click on "Go To", you will be re-directed to the article. Not quite as easy as clicking "save" but it works........
              Nov. 21, 2010 9:21 am
              How do I make fat-free mayo?
              Nov. 23, 2010 6:54 am
              Don't forget to put a teaspoon of mustard in the maynonaise
              Dec. 20, 2010 4:40 pm
              Hey folks, this is not a recipe. You have to copy the URL then go "MY RECIPES" and copy it under the "weblink" and save it. That will allow you to save the mayonnaise.
              Jan. 15, 2011 12:59 pm
              Would like to add this to my recipe box but see the button. :( Thanks for such a good article.
              Feb. 2, 2011 12:36 pm
              This is an outstanding recipe in that you have NO MSG IN IT - all mayo you buy in the stores has glutamic acid hidden under names such as, citric acid, natural or artificial flavors, etc. I am trying to cut MSG out of our lives and it is almost impossible to do so!
              Mar. 13, 2011 12:17 pm
              Hey, misbehavin2 and Cammy K, after 6 tries I have come to the conclusion that I am obviously too stupid to save this article!! Too bad. I got it as far as my desk top and will print from there.
              Mar. 15, 2011 12:56 am
              Just copy and paste it in a word file. That's what I've been doing for the articles I like.
              Mar. 20, 2011 8:28 pm
              Just so everyone knows... DEFINITELY do not use a stronger flavoured olive oil. omgosh. I didn't listen to the recipe... and it was not even 'ok'. I'm going to try again and do it the right way! =)
              Mar. 31, 2011 11:36 am
              Save yourself the trouble of whisking and just use the food processor. I put the egg and lemon juice in the bowl and turned it on. My food pusher tube has a small hole in the bottom for just this purpose. Pour the oil (I used canola) into the tube and let it slowly drip into the bowl while it remains on. I had the perfect mayo without a painful wrist.
              Apr. 13, 2011 6:57 pm
              I used Canola oil and it is really good. I made in my vita-mix blender and it came out wonderful! I just hope it lasts cause my recipe makes quite a bit. It also takes the whole egg.
              Apr. 17, 2011 1:11 pm
              I just made this, using canola oil. I have a whisk on my hand mixer. It came out perfectly the very first try. I may never buy mayo again!
              Apr. 19, 2011 11:37 am
              my mom makes perfect mayo everytime after many failures she told me the trick eggs need to be at room temp use canola oil and food processor and she uses cider vinegar Back to the kitchen
              Apr. 24, 2011 9:32 am
              I just made my first batch of mayo yesturday, it turned out great! Room temp. everything, blender on high speed...beautiful,white,fluffy mayo. Yeah for me!!!!!!
              May 11, 2011 10:21 am
              I'll definitely try this. Like someone said upthread, MSG is hidden in a lot of foods, and its presence in mayo is probably why I can eat eggs with no problem, but my stomach can have bad reactions to mayo.
              May 11, 2011 10:23 am
              store-bought mayo gives me trouble is what I was saying.
              May 19, 2011 10:11 am
              The store stuff has soybean oil in it which is GMO soybeans, so making it from my eggs and better quality oil is the way to go. Room temp egg, sunflower oil, little sea salt, apple cider vin, & mustard. We have food allergies in my house so store stuff isnt the best for us.
              Jun. 5, 2011 7:53 am
              I followed the recipe and it was a messy liquid! had to throw it out.
              Jun. 9, 2011 1:46 pm
              I made this mayo used 1 egg yolk, 1 tbsp lemon juice, dash of salt and 3/4 cup canola oil. I was delicious the kids loved it. Thanks for the recipe.
              Jun. 12, 2011 3:21 pm
              I made this today, and it seemed to turn out properly. I put one egg yolk and the juice from one lemon into my food processor and turned it on. Then I slowly drizzled in one cup of olive oil. It turned out thick and fluffy...but it doesn't taste good. It actually tastes like I'm eating thick olive oil, with a sour/bitter aftertaste. Did I do something wrong? Is it my olive oil? Is there a specific brand that anyone would recommend?
              Jun. 20, 2011 6:28 am
              Has anyone ever used homemade mayo in a casserole? I have just been diagnosed with dairy, soy and lemon allergies, so no commercial cream soups and mayo for me (without shelling out big bucks!). I'm looking into making my own mayo and cream soup so I can have comfort food again, but not sure how the homemade stuff holds up in a casserole. Any tips are welcome! Thanks! :-)
              Jun. 23, 2011 8:57 pm
              I've been making mayo every week for 3 years now. My trick to not having it almost perfect and then watching it turn into a liquid mess is this; Use a standard hand mixer and a small deep bowl or even a coffee mug if it's large enough. If you're using a mug, only use one beater on your mixer. The trick is to start with only your egg yolk in the container and beat it until it has turned creamy. I do not add the lemon juice until I have 1/2 a cup of the oil already emulsified. 2. Once your egg yolk is creamy, measure out 1 tbl of oil and begin to drizzle the oil onto the yolk very slowly. It really helps to have a second set of hands holding the bowl so that you can focus on beating and dispursing the scant amount of oil. You don't want a drop of oil laying on top of the yolk, it should be a drizzle while beating. Never stop the mixer. Again another TBL of oil should be slowly added. By the 3rd tablespoon you should notice the mixture getting very thick, almost gummy, add the
              Jul. 18, 2011 3:21 am
              Wow....I'd have never known how good homemade mayonnaise tastes if I hadn't forgotten to buy some at the supermarket yesterday. This recipe is really easy and tasty. I just added a clove of garlic and a quarter tsp of sugar for extra flavour. It was better than store-bought aioli. Perfect for potato salad or sandwiches.
              Melody Marie 
              Jul. 18, 2011 3:08 pm
              I had trouble with the whisking method, but a stick blender was easier. But, if you use a stick blender, leaving in an egg yolk makes it work much better. I wrote about my lessons learned here - . Hope it helps some of you avoid my detours.
              Aug. 9, 2011 8:10 am
              If your mayo is too liquid, pour it into a container (I use a 2 cup measuring cup with a pour spout), and put another egg yolk in the mixing bowl whip it up and add the mayo as if it's the oil in the recipe. I've also found that the new "healthier" eggs don't work as well. I don't like olive oil so I just use the same oil I use for everything else. Hope this helps.
              Sep. 2, 2011 10:21 am
              My mayo is a little thin but I think it's because I started out with hand mixing (totally forgetting about my electric mixer). And I might have been putting the oil too fast at first. It's not too thin though and it tastes great. I added mustard and cayenne pepper. I'm going to add some chipotle peppers to part of it for some BLTs.
              Sep. 2, 2011 10:28 am
              Also, I used 1/4 cup olive oil and 3/4 cup vegetable oil (canola and sunflower) and that seemed to work fine. I'm going to try to add another egg yolk like tika suggested and see if that helps. The original recipe I had (before I found this page) suggested 1 Tbsp of vinegar (I used white wine vinegar) and 1 T of water - next time I might wait to add the water until I see how thick it ends up. Who knows what happened.
              Sep. 2, 2011 1:27 pm
              It's still thin. But it's not runny per se... just thinner than store-bought mayo. I'm gonna eat it anyway.
              Sep. 18, 2011 7:48 pm
              I have made variations on this recipe probably hundreds of times, those of you complaining about a consistency mess are simply not following the numerous recommendations about constant whisking action. If done by hand with a whisk you MUST put some elbow grease into it: alternatively simply opt for a food processor, blender, or like device and really follow the instruction to add the oil s-l-o-w-l-y! Canola oil IS rapeseed oil, not a petroleum product at all (weird myth shecar)and I find it has a much lighter cleaner flavor that satisfies most pallets better than olive oil.
              Jan. 11, 2012 1:33 pm
              Tip: Take a paper cup, poke a hole in the bottom with a pin. Pour the oil into the cup and it will drizzle out of the hole painstakingly slowly. You can avoid adding the oil too fast by doing this. :)
              Jan. 31, 2012 3:12 pm
              I dont understand, I only see one person suggesting s/he used 1 Tbs. of lemon juice. I followed this recipe to a "t" and minus the lemon juice, I think it might have been great! I used the juice of one lemon as the recipe calls for and that was just way too much lemon. I hate wasting anyting so I kept adding things such as ranch and italian dressing, sugar, and more and more egg yolks. You can still taste the lemon in the mayo but it's a little better than it was at first. Next time I might try this without the lemon and maybe add a very little amount of lemon at the end or use vinegar.
              Feb. 27, 2012 11:09 am
              For the person who asked, you can't make fat-free mayonnaise at home. Fat-free from the store is mostly gelatin.
              Mar. 6, 2012 3:34 pm
              Followed the directions and advice in comments to the 'T' and it came out perfect! YEA!!!! TY Allrecipes ;)
              Mar. 10, 2012 9:27 am
              How do you pasturize your own eggs to avoid the salmonela issue? Thanks
              Apr. 10, 2012 6:19 am
              I use a hand blender on a stick. Allow the egg to come to room temp. Using the cylindrical container that comes with the blender, add the egg, lemon juice, salt and whatever first. Then add all the oil which is lighter than the other ingredients. Place the blender all the way into the bottom of the container and press the button. Move slowly up and down and in 2 or 3 seconds and it is done.
              Apr. 10, 2012 6:22 am
              Sorry, I forgot to say I use the whole egg.
              May 27, 2012 4:41 pm
              Just made this. I added some Dijon mustard and mustard powder. Definitely a keeper. Used the blender and so easy.
              Jun. 27, 2012 2:50 pm
              Here's a magical tip I saw on YouTube. Just dump everything in a high sided cup and buzz with a stick blender. No need to drizzle the oil. I swear it works. Instant Mayo.
              Jul. 26, 2012 5:12 am
              Great! this saved a trip to the store. We used two yokes because Indoneisan Chickens lay eggs with small yokes :) yup it's true.
              Aug. 17, 2012 6:28 am
              Hi, my mayo has gone like water, and I used four eggs, I used a stick blender, how can I get it to thicken?? If I can, or do I have to chuck it away, what a waste,help please.
              Sep. 6, 2012 1:41 pm
              my arm got tired too, but it was worth it
              Sep. 6, 2012 1:45 pm
              i froze mayo leftovers.... anyone knows if it spoils?
              Sep. 7, 2012 1:15 pm
              Oil and eggs will not emulsify if the barometric pressure is low. So avoid making may on inclement or cloudy days.
              Oct. 12, 2012 5:01 pm
              Made as directed and really don't like the olive oil flavor of it. I think the next time I'll probably go with a very light canola instead. Also I used bottled lemon juice, but had to guess what the measurement should be. I think I should have used more. I had no problem emulsifying it as I used my stick blender, Whipped right up. However, as we speak my husband is doctoring it considerably because he found it inedible. I think so far he's added garlic, more salt, more pepper, a couple shots of Worchestershire...I know, it no longer resembles mayonnaise, but I"m going to go stick a finger in it when he's done doctoring to see what he's made. Might be amazing.
              Dec. 30, 2012 4:36 pm
              I used a hand mixer on medium speed and poured the oil slowly as I mixed. It worked beautifully. Also, I didn't have "light" olive oil, so I combined a half cup of regular olive oil with a half cup of canola oil. It worked fine. It did have a heavier taste than it probably should, but I needed the mayo for a recipe, so it tasted good in the dish I was making.
              Feb. 25, 2013 1:17 am
              Really nice recipe. But I seldom eat olive oil but peanut oil or sybean oil.Walnut oil's usage is less either.Walnut oil
              May 1, 2013 11:50 am
              I made this recipe with extra virgin olive oil and it was awful. Next time I'll try sunflower or canola oil.
              May 16, 2013 10:33 pm
              I just made this, and at first, it was quite bitter. I used EVOO,and figured that was the cause. But all I had to do to fix it was add a couple of pinches of sugar- cut the bitterness right out.I added it to chicken salad, and it was amazing.I'm never buying storebought again. I would avoid using canola, soybean, or most vegetable oils unless they're certified organic- rapeseed, soybeans and corn used for conventional are all GMO.
              Jul. 18, 2013 4:44 pm
              Fat free mayonnaise is made with a cellulose starch slurry. Not something most people would want or could do at home. I avoid it. Fat is good for you even saturated fat. The science behind the "low fat" advice is flawed.
              Jul. 26, 2013 5:35 am
              The store bought mayonnaise always has a white colour. I have noticed that mine which I have been making for more than 25 years now is always yellowish. Can someone tell me how to get that whitish colour? Also I store mine in the fridge and it stays for at least a month without any problems. CAN SOMEONE TELL ME HOW TO MAKE EGGLESS MAYONNAISE PLEASE!!!!!!!
              Jul. 28, 2013 3:29 pm
              To those who try and and they fail, (it does take some practice) use the failed result as a marinade for chicken or fish, adding other herbs and spices that go with the meat. So you won't be wasting it, you can keep trying until you master it.
              Jul. 28, 2013 3:33 pm
              I tried the immersion blender the first time, it failed. It is not a guaranteed success. Just wanted to report that.
              Aug. 16, 2013 8:25 am
              Not that I need anywhere near that much, but one egg will make AT LEAST six gallons (some places say up to 25 gallons) of mayonnaise. I make mine with my immersion blender, but the largest container I can find that has a bottom small enough to work is a quart size spice jar at Penzey's (which I haven't bought yet). Any idea where I can get a larger container that still is narrow enough on the bottom to still work?
              Aug. 30, 2013 1:14 pm
              I tried the recipe for the first time today. I didn't particularly care for the end result. It did taste a little like mayo, but I think the oil I used was not the best. I used canola. I will try the almond or walnut oil next time. Practice makes perfect. It's easy to make and once I get the recipe right it will probably be more healthy and cost effective.
              Sep. 7, 2013 5:15 pm
              Great recipe! I'm looking forward to trying the suggested light olive oil or sweet almond. I normally use half EVOO and half canola. Once you've succeeded (it's really very easy...honest!) in making your own mayo, you'll never want store bought mayo again. The really cool thing about making your own mayo (or aioli) is that you can flavor it exactly as you wish. Yummmm! I've made my mayo by hand (a la wire whisk), with my VitaMix and using an immersion blender. Of all three methods, I prefer the immersion blender best because of the control I get and the convenience in clean up it provides.
              Sep. 22, 2013 5:41 pm
              I bookmarked this article and saved it to the "Recipes" folder I had created. Instant access.
              Jan. 24, 2014 12:57 pm
              Made this recipe this morning and used my kitchenaid. It was totally painless and the mayonnaise was delicious. I used toasted sesame oil and canola oil. Used it in an egg salad and had it for breakfast. I checked my blood sugar and because it's pure protein, it was perfect. Thank you for posting this!
              Deb H 
              Feb. 19, 2014 9:46 am
              I have now just tried making this twice and it started out great, I was getting beautiful mayonnaise but as I continued to add the oil it just became soup! What did I do wrong? I though I was adding the oil slow enough but maybe not? I am using my food processor, would my Stand mixer be better with the whip attachment?
              Mar. 22, 2014 10:01 am
              I'm trying to eliminate store bought things that have soybean oil since soybeans are probably all GMO now. Mom used to make mayonnaise for our health reasons back in the 60's - I can't remember why and don't remember the recipe, so I am glad to find this. Mom probably was following Adele Davis advice because I remember she would only use olive oil and safflower oil.
              Jun. 25, 2014 6:44 am
              Hi, Can I mix it in a mixie?? Will I get the egg smell while eating this mayo??
              Jul. 7, 2014 11:46 am
              I tried using olive oil and thought it was very distasteful. It emulsified fine but the taste was so awful I had to spit it out. Sorry, dont mean to be so negative, but wow, Really bad.
              Sep. 16, 2014 4:16 pm
              I made this today. Tried it with the olive oil I had on hand(not light) and it was gross. I used avocado oil instead. It was really good.
              Sep. 24, 2014 11:59 am
              I think its sounds great and also it might make it easy on your wallet.we don't use mayo often so this is great. Make a cup and u don't have to worry about expiring. Let's give it a try. Hubby loves it when I piddle in the kitchen..
              Sep. 30, 2014 6:48 pm
              Didn't work out for me. It came out all thin and I was stirring it like crazy until I was tired. Maybe my mistake was putting the vinegar in too much too soon. I covered the bowl and put it in the fridge. Going to buy more eggs. It won't go bad in a day, right?
              Nov. 15, 2014 3:30 am
              Do NOT use olive oil in a food processor. The power of the motor strips the oil molecules of certain complex chains and the oil takes on a bitter, slightly metallic taste. Use grapeseed or sunflower seed oil instead, and if you want the flavour of olive oil, whip some in by hand afterwards.
              Nov. 27, 2014 10:49 am
              For those using raw egg WHITES: Due to trypsin and avidin, it’s not recommended to consume raw egg whites, which prevent Biotin absorption. When egg whites are coagulated, avidin is generally inactivated. By the way, this Mayo is awesome!
              Nov. 27, 2014 11:07 am
              To the person asking how to pasteurize eggs, keep in mind that unless you have the proper equipment, which is not for home use, it is impossible to successfully pasteurize your eggs without cooking them. Because of this, if you are expecting or breastfeeding, avoid home made mayo
              May 3, 2015 12:01 pm
              Just made this for the first time. Turned out really good with a few chages. Just added a little salt,vinegar,garlic powder and onion powder.No more store bought for me. If you do it by hand with a whisk be prepared for a workout. I'm looking for a small food processor.
              Silence Dewgood 
              Jun. 13, 2015 6:02 pm
              Just did this recipe. Had to reduce fresh lemon juice to 3/4 Tbsp to cut down on acidic taste. Fresh egg, straight from the chicken. Pinch of salt, pinch of sugar. Tried 1 with canola, 1 with peanut oil and 1 with cheap vegetable oil. The trick is the oil must be added very very slowly especially at the beginninng. Just a drizzle, The peanut oil is our official favorite. Very creamy and smooth. If you like a little more intrique try a tsp of spicy mustard or a mustard horseradis blend. You'll be surprised.
              Jun. 18, 2015 6:45 pm
              If you use an immersion blender, you can dump all ingredients into narrow container (mason jar) and have mayo in less than 2 minutes.
              Jun. 28, 2015 1:41 pm
              I used a hand mixer with a whisk attachment. I added the egg yolk and tablespoon of vinegar and whisked that together first. Then drizzled one cup of olive oil a little at a time. No water needed. I added three teaspoons of garlic honey dry rub seasoning and a little bit of mustard for flavoring. I also added 3 packets of Equal for sweetness. Yummy! I'm going to use mine for tuna sandwiches.
              Jun. 28, 2015 4:52 pm
              I just tried this recipe for the first time and I have to admit I'm not a fan. I was expecting it to taste like Hellman's, only better, because it was made from scratch. I used white vinegar and not lemon juice. Maybe there's a big difference right there. Nor did I let it rest in the refrigerator, maybe that would change the favor also. I followed the recipe and it did turn out to be a nice consistency so everyone who said pour the oil in very slow is right about that. Also there may be many different seasonings that could be added to make a nifty spread. So for those of you who are on a budget and expected a familiar mayonnaise taste, do not try this if you can't afford to replace your olive oil readily.
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