Homemade Mayonnaise

Just wanted to pass on a recipe that we have been enjoying for the last month or so for homemade mayonnaise. I have tried several recipes in the past, but nothing has compared to this recipe!

Benefits:
– Based on olive oil & apple cider vinegar – the best choice for oils! Most mayo out there is made of canola or safflower oils (read here for more info on comparing oils nutritionally). The olive oil content is low so the flavor is definitely not overpowering, as I have experienced before in previous recipes. ACV is very nutritious for you as well (read more here)!
- It is simple to make, taking around 5 minutes, and does not require any special equipment.
- Preservative free – most importantly you are controlling all the ingredients that go into it, and thus making the most nutritional, preservative free choice for your family.
(The one exception I make is the evaporated milk in this recipe, but it does provide the necessary thickness and creaminess to this recipe.)
- Frugal alternative!
– I recommend making 1 1/2 times the recipe as it uses a full standard 12 oz can of evaporated milk, and does not allow any to go to waste.

I made another batch this evening and combined some of it to make my own Caesar dressing for dinner! Yum!

Thanks to Michele at Frugal Granola for passing the recipe on to me!

That’s my kitchen tip for today!

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

29 Responses to Homemade Mayonnaise

  1. Hateesha August 16, 2012 at 9:58 pm #

    I was so excited to try this recipe. I made it and followed the recipe very carefully (room temp) egg and all but no matter how I tried to blend it with my stick blender and then in my regular blender it would not thicken up and the oil stayed separate. I don’t know what I did wrong. The stick blender I have does not have a high setting as it is the older white kind so I don’t know if that had anything to do with it. I would love to master this recipe as I really could use some mayo… (i love mayo :)

  2. Kesha Ence August 16, 2012 at 3:07 pm #

    I’m going to bookmark your site for future reference. Keep up the great work!

  3. Coral June 25, 2012 at 12:01 pm #

    Oh no! The link to the recipe is no longer active. Can you share the recipe?

    • Lindsay June 25, 2012 at 3:16 pm #

      Check out my updated mayo recipe here.

  4. Hateesha June 22, 2012 at 8:31 pm #

    Just tried to go to the site with the new revised mayo recipe and it looks like its not running anymore. Do you have a copy of your favourite mayo recipe? Made your shepherds pie the other day and it was awesome. Thanks for your blog… its my favourite one.

  5. [email protected]'sLittleCorner January 24, 2012 at 9:13 pm #

    Could you post this recipe on your blog. It is no longer available at that one blog. I would love to find a recipe that works. Thank you for your time.

    -Mary

  6. Keri December 30, 2011 at 10:46 am #

    Help! The link is broken! I want the new awesome recipe, too! ;)

  7. heather July 19, 2011 at 3:08 pm #

    Can you please share the recipe!? The link no longer works and I cannot find it on the website! :(

  8. Anne Jisca July 14, 2011 at 1:28 pm #

    Just to let you know, the first link, to the homemade mayonnaise, no longer works.

  9. Janelle June 5, 2010 at 9:29 am #

    Can you use low-fat evaporated milk? That’s all I have on hand right now.

  10. Lisa Sloan September 30, 2009 at 10:38 am #

    I make homemade mayo all the time now that I have a source of farm fresh organic fed eggs. When you process the ingredients in your food processor or blender, process everything but the oil for a full 2 minutes before you slowly add the oil. There’s something about the length of time you process the eggs that makes a difference in the thickness of the mayo. I got this tip from Chef George Geary who is the former Executive Pastry Chef of Disneyland.

    • Cheryl October 11, 2011 at 7:02 am #

      I’ve also read that you must first mix the egg without the oil and this will insure great results. I’ve used a Bamix hand blender for making mayo for years. To have thick mayo, your egg must be warm — room temp in warmer climates, warmed in hot water when it is cool/cold. This makes a huge difference! I would even warm the rest of my ingredients if I wasn’t positive about my egg temp because a cold egg would get me salad dressing, not mayonnaise. :)

      Good luck, everyone.

  11. Melanie July 31, 2009 at 9:11 am #

    Hi Lindsay. I’m really excited to try the mayo recipe as my son is on a restricted diet. I have a couple of questions: he can only have raw milk products-how would I accomplish this in the recipe? He can’t have eggs so I use egg replacer in recipes-would this work in the mayo or is there something else that I might try in the egg’s place? He can’t have chili peppers or mustard-any suggestions? Thanks, I appreciate your time and the great things that you are doing for all of us through your website.

    • Lindsay August 3, 2009 at 4:23 am #

      I would recommend you try my newer recipe for mayo as it does not require the milk: Coconut Oil Mayo. You could try it with a egg replacer but I have not so I cannot say if it would work or not.

  12. snicket January 10, 2009 at 12:20 am #

    I’ve had good results whisking in the oil slowly by hand and then whizzing up the homemade mayo in my two speed blender (impractical to leave it on for doing a slow oil drip). It works fine.

    Using extra light olive oil will help cut the taste down. I use 1/4 coconut and 3/4 or more sunflower, which gives the mayo a tasty sweet-sour tang.

    BTW, regular, storebought mayonnaise will keep unrefrigerated, in a coolish place, for weeks if you NEVER EVER put a dirty spoon in it. All summer long we’ve done this in Alaska. We never got sick. Let me repeat: we never got sick.

    Now once you have mayo mixed with something, you can’t leave it unrefrigerated. But pure mayo, uncontaminated, will keep. Lactofermented mayo will certainly keep, and certainly more than 2 weeks.

  13. Angie January 8, 2009 at 7:54 pm #

    I made this recipe and it is GREAT! Taste and texture is very close to store bought (of course better for you!) Regarding the other recipe, I used to make that one, butI used half olive oil and half coconut oil. The coconut oil helped make it more firm. You might try it that way.

  14. Erin H. August 31, 2008 at 1:01 pm #

    Hi Lindsay:

    We have never used a blender-only a food processer
    (Cuisinart-mixing blade) or hand blender. Maybe once in 3 years it hasn’t worked out (you may have been doing it too slow).
    The type of olive oil may also be a factor. We also have our own organic grassfed eggs-perhaps this could be a factor in the thickness as well.
    God Bless, Erin H. (who sent out the recipe)

  15. Erin August 31, 2008 at 11:07 am #

    I find that if you have a your blender on the highest
    setting it really helps to make it more thick.
    A note on the oil, I have found some oils are more stronger in taste then others, thats just a thought.

  16. Faith August 28, 2008 at 7:55 am #

    I bought the stuff to make this today. Thank you for sharing the recipe. Sounds great!

  17. clidemour August 26, 2008 at 11:46 pm #

    :-) It is even healthier not to have any mayonnaise in our food!

    • Lindsay August 27, 2008 at 1:18 pm #

      Store bought mayo is definitely not very good for you (filled with poor oils, additives, preservatives, and the like), but the homemade version actually provides you with good quality ingredients (olive oil & eggs in particular). A balanced diet with a little fat is good for you. I mainly use mayo for my homemade dressings (Caesar, ranch, creamy poppyseed), thus saving me money…If you can get away without it altogether, all the more power to you! ;)

  18. Sherry August 26, 2008 at 11:12 am #

    I have been wanting to try to make my own mayonaisse. I will definitely try this! Thank you for sharing!

  19. Erin August 26, 2008 at 8:08 am #

    We make all of our mayo. Its a really easy and healthy kind with no evaporated milk!! Tell me if you would like it.

    • Lindsay August 26, 2008 at 2:17 pm #

      Yes, please share.

      • Erin August 29, 2008 at 5:00 pm #

        Mayonnaise – Makes 2 Cups

        2 eggs
        1 1/2 tsp. sea salt
        1 tsp. mustard
        2 tbsp. lemon juice
        2 tbsp. red wine vinegar
        1 1/2 cups olive oil

        Mix all ingredients together except olive oil in
        a food processor, blender or hand blender.

        If you would like to make a nice garlic dip, add
        two large coarsely chopped garlic cloves to the
        above mixture. Mix well.

        Add olive oil slowly with machine running, just
        until firm.

        We store in refrigerator for approximately one
        week.

        Post if you have any questions.

        Erin

        • Lindsay August 29, 2008 at 8:32 pm #

          Thank is pretty much the same recipe as I posted here before from Nourishing Traditions. It didn’t work for us, because it had too strong of an olive oil taste to it and did not get thick no matter how slow I poured the olive oil into the blender. That is why I have preferred this new recipe. Thanks for sharing though!

        • Kate August 30, 2008 at 12:08 pm #

          Hmmm. do you have a food processor? I’m thinking you could use a whip attachment and make it more firm.

  20. BarbaraLee August 26, 2008 at 5:36 am #

    I’ll have to try this. After I found out that I have a yeast build up in my system this would be a plus for me and my food intake.

  21. Michele @ Frugal Granola August 25, 2008 at 11:06 pm #

    OH! :1 1/2 times the recipe! :) Of course!

    You must have been peeking in my fridge to know about all those partial cans of milk I’ve wasted! :) Thanks so much for pointing out what should have been obvious to me ages ago.

    By the way, on the rare chance that I actually remembered to use the leftover milk, I usually stirred it in when making a white sauce or creamy soup.

    Thanks!
    Michele :)