Home Made Mayonnaise Recipe - Allrecipes.com
Home Made Mayonnaise Recipe
  • READY IN 5 mins

Home Made Mayonnaise

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"This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    5 mins

    5 mins


  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
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  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2006

This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise.

Most Helpful Critical Review
Aug 25, 2005

Well, it smelled like mayonnaise. I mixed mine in the Kitechenaid with the wisk. Maybe it would turn out better in a blender. Mine turned out runny and didn't taste that great. It was green/yellow in color. I think I'll stick to prepared mayonnaise.

Jul 20, 2007

I like this recipe so far but switch out the mustard and the lemon juice and replace it with white wine vinegar at least 2 tablespoons of it. and leave out the garlic

Feb 04, 2007

This might be totally out of the box for mayonnaise, but I used Eggbeaters and it turned out great! I added more garlic also, as I'll be using the mayo in a salad dressing, and it is also great. I may never buy mayonnaise again!

Apr 01, 2010

I called the Eggbeaters company to find out how much to use to equal one whole egg. Answer: 1/4 cup equals one whole egg. If you need it, the equivalent of one egg yolk is one tablespoon of Eggbeaters. I like the safety of using a pasturized product instead of raw egg for this recipe. By the way, the Eggbeaters representative told me that Eggbeaters can be used to make ice cream!

May 17, 2010

I have made this for years since I first received a Braun stick blender for Christmas! Before, I had not much success making my own mayo, but the stick blender makes it in less than one minute. Place all ingredients in the bottom of a tall narrow container that your stick blender can fit easily in. Place blender all the way to the bottom, turn on and slowly raise the blender. If any of the oil doesn't blend right in, just move the blender up and down to incorporate! Easy, delicious! thank you for sharing Cynthia!!

Oct 22, 2005

I tried this using Olive oil and fresh lemon juice... it is amazing! Made the best egg salad my family has ever had, everyone should try this recipe.

Jul 23, 2008

This is a great mayonnaise recipe. You need to use the blender to get it thick, and slowly pour the oil in. I used just a little garlic juice, from a jar of minced garlic. And I used white vinegar instead of lemon juice. Perfect when you are out of mayonnaise and don't want to go to the store - as any cook knows, "miracle whip" is no substitue for real mayonnaise in a recipe.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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