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Home Made Mayonnaise


"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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5 m servings 95 cals
Original recipe yields 16 servings (1 cup)


  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

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Read all reviews 100
  1. 111 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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/yell...

Most helpful
Most positive
Least positive

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 ...

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

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 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 Eggb...

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. ...

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.

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 vi...

The trick to great mayonnaise is adding 1 tsp cold water because it spaces the fat molecules thus creating a stronger more stable emulsion. Thank-you NY Times for that tip!

Excellent homemade mayo. Simple to put together. I followed as written, was very impressed with the creamy texture! The flavor of the oil does come through, so be sure it's one you like!