Homemade Mayonnaise

Don’t anyone ask me if it’s better than storebought!  🙂  Yes, homemade mayo tastes so totally different from storebought mayonnaise . . you wouldn’t believe it.  Even Chad, who was a devoted name brand mayonnaise addict, prefers homemade mayo.

Before I start the recipe, I’ll tell you right off . . I use raw eggs.  I’m not telling you it’s safe to use use raw eggs.  Some people definitely shouldn’t.  Old people (I’m not there yet).  Young people (Been a long time since I was there!).  Pregnant people (I’ll never be there!).  Those with immune problems (That will be me when I get salmonella from eating raw egg.)  I’m sure there are others who shouldn’t eat the raw eggs but I’ve been doing this for a long time  . . even when I was using storebought eggs and I’ve never had a problem.  These days, I wait til the hen has just left the nest and I grab a very fresh egg.  I inspect it carefully for cracks, which I’ve never found.  Then I wash the egg very well before cracking it.

If you want to try the recipe and you don’t want to eat raw eggs, you have two options.  You can buy pasteurized eggs and see if they work or you can pasteurize your eggs at home.  To do this, put your egg yolks in a stainless steel bowl or in the top of a double boiler.  Gently add enough water to cover the eggs.  Place the bowl or the top of the double boiler over a pot and bring the water to a boil.  Using a thermometer, watch the temp of the water around the eggs.  When it gets to 145º to 150º and keep it there for 3 – 5 minutes.  Don’t let the water temp get higher than 150º or it will cook your eggs.

The home pasteurized eggs will work but I mostly use raw eggs.  If I know someone besides us will be eating the mayo, I definitely pasteurize the eggs.

Here’s the 1 egg recipe.  You can double it or triple it but I never keep this more than 5 days so I usually just use the 1 egg recipe.


1 egg yolk
1 tsp. powdered sugar
1/2 tsp. salt
1/2 – 1 tsp. Dijon style (or similar) mustard
2 T. lemon juice or white vinegar or a combination of the two
3/4 c. oil (I use a combination of canola and olive oil but you can use any oil you wish)


I use an immersion blender but a mixer or food processor would work.

Place the egg yolks, salt, powdered sugar, mustard and lemon juice in a mixing container.  Stir til blended.

Gradually add oil.  Add by 1/2 teaspoons for 4 or 5 times, mixing well after each addition.  Then begin to drizzle the oil in with the blender or mixer running.

Experiment with flavors.  Spices could be added.  Flavored vinegars could be used in place of the lemon juice.  But for plain old traditional mayonnaise, this is good stuff!

Label the container with the date and be sure to use it up within 5 days.  What you’re seeing in these pictures is a double batch (2 eggs) because I knew we were having potato salad on Monday and that uses a lot of mayo.


  1. 1


    I made our mayo for quite a while and it really is easy and tastes way better. Used raw grocery store eggs and never had a problem. Using my old-style Cuisinart food processor, there is a hole in the white pusher part of the feed tube that dispenses the oil at just the right rate. Yep, they designed it that way!

  2. 2


    I use raw eggs when I make the lemon pie recipe with Eagle Brand Condensed milk. The lemon juice “cooks” the egg yolks, so I don’t see why using a raw egg would hurt. I finally bought an immersion blender and if I ever am able to get in my kitchen again, hopefully only 2 more weeks, then I will try this. I like making just a little bit at a time. Thanks!

  3. 3


    This brings back memories! My mom occasionally made fresh mayo, usually in the summer when we got the first fresh tomatoes. She has an antique aluminum thingy she calls a mayonnaise maker If I am remembering correctly, it is a lid thingy that has a small hole in it for the oil to slowly drizzle through. I don’t remember HOW she mixed it (hand mixer, or if the m-maker had something to mix with)… I’ll have to find out. DH loves mayo, so I need to try out your recipe. Thanks for sharing!

  4. 4

    Penny says

    Yes, home -made is much nicer, i make mine with a stick blender or in the Magimix. Did you know you are most likely to get salmonella from the egg shells rather than the egg itself therefore if you wash the eggs before use and your hands after handling them you are far less likely to run any risk?

    • 4.1

      Helen says

      I also made mayonnaise yesterday for the first time and I agree with you it leaves the shop mayo for dead. I made mine into aioli by adding a clove of garlic. Yum!!!

  5. 5


    I’ve never seen a recipe for homemade mayonaisse. I don’t use mayo often but maybe I would use it more with this great recipe and I don’t really like the store bought kind. Thanks!

  6. 6


    Raw eggs and raw milk and raw milk cheese and yogurt are SO much better for you. Pastuerizing strips all the nutrients right out. Yum, mayo from scratch!

  7. 7

    liz says

    Thanks for the info on pasteurizing the eggs – that’s something I didn’t know about, but… do you know if using the eggbeaters stuff works as well? I know, it is only egg whites, but I am just wondering….

    I don’t that much mayo – I usually throw out the open small jars every couple months. For my salads (chicken, potato, etc) I usually use half mayo and half sour cream. Weird, but that’s how Mom made them and I have gotten used to the tartness associated with sour cream.

    • 7.1

      liz says

      Oh… are you still making cheese? I sorta have a hankering to try making some mozzarella cheese, heck… I even started looking at the pressure cooker you mentioned, though I have some bad memories of the thing when mom started cooking with it. Maybe it was the noise.

      But, if the tomato plants are productive this year and I only have 6, not 80+ that you have. I might need to try canning. I have canning stuff, but not the pressure cooker.

      Help! Can I come over for lessons? Or maybe just therapy to get over the noise?

  8. 8

    Amy says

    Here is my simpler homemeade mayo recipe…
    Homemade Mayonnaise
    1 egg
    2 tablespoons lemon juice or vinegar
    1 cup oil, such as olive or canola
    Have all ingredients at room temperature.
    Crack the raw egg into the food processor and add the lemon juice or vinegar. Process to blend, about 10 seconds.
    While the food processor is on, pour the oil slowly through the food tube in a thin stream. Process for a total of one minute.
    Use a rubber spatula to transfer the mayonnaise to a container. Keep in the refrigerator.
    Don’t expect the same thick texture as storebought. Homemade mayonnaise is smooth and more liquidy, but it shouldn’t be runny (and if it is, it will still taste fine).

    • 8.1


      I’ve never made it using the whole egg. I guess because yours uses more oil but mine gets thicker than storebought mayo. There’s a million recipes for everything . . no one recipe is the ONLY way to do anything. We love ours with just a little more tang (the mustard) and just a little sweet (the sugar) but really, I don’t think it’s any more trouble. And since I mix mine with the stick blender right in the jar, I have no food processor to wash — just stick a lid on the jar, run the blender in the dishwater for just a second and I’m done! 🙂

  9. 9


    Now, home made mayo I have done so I won’t be asking if it is better than store bought. I know it’s better.

    : )

  10. 10

    Cindy B says

    I make our mayo too. I don’t have access to fresh eggs so I buy the free range eggs and never had a problem with using them raw so far. It is definitely worth the little time it takes.

  11. 11

    Sibyl says

    I did it, I wanted to try this for some time, and this morning I decided to go ahead and do it—it smells really good. Going to make potato salad this afternoon, and angel eggs. This will be perfect. Thanks Judy for the recipe.