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Homemade Mayonnaise

Perfect for potato salad, on your sandwich, or in deviled eggs.

Mayonnaise 2

Homemade Mayonnaise
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Serves: 16
Perfect for potato salad, on your sandwich, or in deviled eggs.
Ingredients
  • 2 egg yolks + 1 whole egg, room temperature
  • 1 Tbsp lemon juice
  • 1 tsp GF mustard (Dijon or regular)
  • ½ tsp salt
  • Pinch white pepper
  • 1½ - 2 cups vegetable oil or pure olive oil*
Instructions
  1. In a blender, add everything but the oil and mix well for about 30 seconds. With the blender running continuously, pour in the oil VERY slowly at first - almost by drops, for the first 4 tablespoons of oil or so. Stop pouring and continue blending for 30 seconds, then start to add more oil in a THIN stream. Every minute or so stop pouring to ensure the oil is being incorporated.
  2. Continue this way until you reach the desired thickness - this whole process takes around 10 minutes (you may not need to use all the remaining oil).
  3. Stop the blender, and adjust the seasonings and, if the mayonnaise is very thick, process in drops of lemon juice or warm water to thin.
  4. Keep the mayo in a sealed container, and it will keep for a week in the fridge.
Notes
Do not use light or extra virgin olive oil as it will cause mayo to separate when refrigerated.

Use this fresh mayonnaise in our Deviled Eggs

4 Responses to Homemade Mayonnaise

  1. Jessica April 9, 2014 at 9:00 am #

    I always use light extra virgin olive oil when i make my mayo and don't have a problem with it separating. If you do have a problem with separation you may have added the oil too fast. You need to slowly drizzle it in as you you blend that is really the key to getting a good mayo.
    I use the following amounts: 2 eggs, 1/4 cup lemon juice, ~2 tsp mustard, ~1 tsp salt, ~1 tsp garlic powder, and 2 cups olive oil. I buy the little 16 oz bottle so I can just use the entire bottle.

    • Marla Hingley
      Marla Hingley April 10, 2014 at 9:41 am #

      Thanks for your recipe variation! Nothing compares to fresh made mayo, yum!

  2. Lerae June 12, 2014 at 9:53 am #

    I'm using plain non-fat Greek yogurt instead of mayo. It tastes a little more tangy than mayo. I've used it in potato salad, tuna salad and deviled eggs. My husband didn't even know I'd substituted the mayo 🙂 they all tasted great. The only time I can really tell I'm not using mayo is on a sandwich, but I've come to really enjoy the tangy flavor on my sandwiches 🙂

  3. ANNIE H OGRAN July 2, 2014 at 8:32 am #

    THANK YOU KINDLY. I AM OFF TO THE KITCHEN TO MAKE THE REAL MAYO RECIPE HEALTH FOOD STORE IS SO EXPENSIVE. I AM GOING TO TRY FLAX SEED OIL.IF THEY CAN SO --- SO CAN I GIVE IT A TRY. WILL LET YOU KNOW. ABOUT HOW IT GOES. ANNIE---LORD BLESS

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