Classic Mayonnaise

You can make your own mayonnaise with simple ingredients from the pantry! I recommend using a hand mixer when you first learn to make this recipe. Once you get a feel for how to create the right consistency, follow the same steps using a blender to save time. Good, homemade mayonnaise lasts at least a week in the refrigerator. Substitute it in any recipe that calls for its store-bought counterpart for enhanced flavor!

Total Time: 15-20 minutes

Yield: 1 cup

Source: Better Homes and Gardens--The New Cookbook (1970). The book is out of print and can be difficult to find, but worth the treasure hunt!



  1. Mix together the salt and spices in a small container. Gently, but thoroughly, beat in the egg yolk with a fork.
  2. To chemically cook the egg, add vinegar and mix well. Empty the mixture into a medium size mixing bowl. It should be fairly thick and sticky, so scrape the sides with a spatula.
  3. Add the canola oil 1 tsp. at a time, beating on high speed, until 1/4 cup has been added. The consistency should start to resemble mayonnaise, although it will have a more buttery color.
  4. Add the remaining oil by tablespoon, or in a very thin stream, alternating the last ½ cup of oil with lemon juice. Optional: beat in ½ tbsp. hot water. The color will lighten as the oil is whipped in.
  5. Some suggestions are to use as a base for chicken or egg salad, ranch dressing, Waldorf salad, and coleslaw. Enjoy!

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January 19, 20171 found this helpful

Not done much now because of salmonella, pasteurized eggs would be safer. That is a 46 year old recipe.

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January 20, 20170 found this helpful

Yes, there is that risk from sweatshop eggs. It's best if you use pasteurized eggs (as you suggest) or ones from a local and organic family farm. I used to raise chickens for years and never had a problem because their environment was clean and they had a high quality diet.

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