Recipe by Chef John
"Homemade mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender you can make your own mayo! It's so much cheaper and way more delicious. You also get to decide what kind of oil you want: a nice fruity olive oil; a lighter vegetable oil; or your own secret custom mix."
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fresh lemon juice
white wine vinegar
I have been using this method to make homemade mayonnaise for years. The stick blender makes this a breeze! I don't usually add the mustard though. It is amazing how fast this comes together. GREAT METHOD!
This recipe just doesn't work for me. I followed the directions exactly and it turned out just an oily liquid, so I threw it out and started over, this time watching the video and following it exactly. It looked ok when I first started pulsing the stick blender, but when it was all mixed in it was just oily liquid again.
Thanks once again Chef John. My grandma always had home-made mayonnaise. She would only use Mazola corn oil and just added salt and lemon juice. She also used a hand mixer and drizzled in the oil. I thought hers was the best but this is much better. I used 1/2 corn oil and 1/2 olive oil. The stick blender is much quicker and there is no splatter. You are absolutely right there is nothing better than a slice of bread with a big slather of home-made mayo. Try this recipe. You won't be sorry.
I made this, just as described, using my stand mixer and it came out perfectly! I'm so happy! I tried using another recipe and it failed miserably, but Chef John saves the day again.
Ok I have to admit this did not work for me at all either was not getting thick but what I did to get it thick was add two egg whites and perfect it thickened just right and it is delicious.
Will never buy store bought again!
I'm giving this five stars for the ease and simplicity of this recipe. It came together just like he said it would and was the perfect viscosity for mayonnaise. As for the taste I'm sure I screwed that up myself. I decided to do half olive oil and half canola so I used 3/4 cup of each. The only Dijon I had was the grainy country style and I had no fresh lemon so I used bottled, everything else was as called for. It was so bitter it was totally inedible. I was making my aunt Virginia's Party Chicken Salad and was short of Mayo and not willing to run to the store just for that so I used what I had in the house to make more. Huge mistake! For one thing the olive oil I had was extra virgin but probably not very good quality. It ended up pretty much tasting like thickened olive oil. That being said I plan on trying this again with better quality olive oil in the called for amounts and fresh lemon juice instead of bottled. It looked beautiful if a little green, ( the olive oil was very dark green) and came out perfectly thick and creamy.
Like Silentdeer I ended up with liquidy oily stuff.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Homemade Mayonnaise
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 189
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