Homemade Mayonnaise

Bronze Post Medal for All Time! 216 Posts
Homemade mayonnaise is so much better than store-bought! It's very easy, too, since the blender does all the work. You just have to have a fairly steady hand and drizzle the oil in slowly.


You can make so many variations, too. Try a little garlic. Add herbs like tarragon, a touch of cayenne, or whatever you like best. You can use your favorite vinegar, or use lemon juice, lime, even grapefruit juice. You can use different oils too.


  • 1 egg
  • 1 tsp. Dijon mustard, or to taste
  • 2 Tbsp. lemon juice
  • 3/4 - 1 cup olive oil
  • 1/4 tsp. salt, or to taste


Wash, rinse, and dry the egg. Add the egg, mustard, juice, salt, and any herbs, plus 1/4 cup oil, to your blender. Blend on low for 1 - 2 minutes. Increase blender speed to medium low and drizzle the rest of the oil in very slowly. It should take a minute or two to add it in. When the ingredients have emulsified completely, stop adding the oil. Chill before using.


This should be used within 3 days - if it lasts that long!

By Free2B from North Royalton, OH

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

June 30, 20110 found this helpful

I've never done this because of salmonella. Where or how can I find safe eggs? I'd really like to try this.

June 30, 20110 found this helpful

If you cant' find irradiated eggs, or don't want to use them, here's a site that tells you how to handle the eggs. You can handle the eggs this way to use in this recipe:


Bronze Post Medal for All Time! 146 Posts
July 1, 20110 found this helpful

We always enjoy fresh homemade mayonaise, especially when making an
Art Barry's Chocolate Mayonaise Cake which I use when making a German


Sweet Chocolate cake with the cooked Pecan and Coconut Frosting. This
mayonaise is just perfect for that as well as being such a delicious change
from the storebought brands. You'll notice the fresh-tasting difference
immediately when using it as the base for any coleslaw or tossed salad
dressing as well as for tuna, egg, potato and macaroni salads which you are
already following all the safety rules for maintaining quality.

The lemon juice pretty much "cooks" the egg just as it does when making
the old-fashioned Magic Lemon Meringue Pie which uses condensed milk
and raw eggs.

We only buy and use Eggland's Best brand eggs now, and I wouldn't hesitate
to use them in Homemade Mayonaise at all. In over a year, I have never
once had an Eggland's Best egg that wasn't just perfect. Obviously, this


company has taken the time to learn and use all the safety measures required
for handling fresh eggs. They are worth every cent of the slightly higher price.
If you don't get Eggland's Best or a similar high-quality egg, then just break
the egg into a separate little bowl first and make sure the yolk is standing high
and fully intact, and the white of the egg isn't runny.

Eggland's Best Eggs are available at BJ's Club Warehouse as well as Walmart and our Publix and Winn Dixie supermarkets here in Florida.

If you are keeping Hens who give you all the fresh eggs anyone could want,
you'll never have to worry about quality of store-bought eggs again anyway.

Thank you Barb for the Homemade Mayonaise recipe. It's slightly different
from mine, but I can tell that it'll work the same. My recipe just makes slightly


more at the time.

Pookarina / Julia


Gold Feedback Medal for All Time! 690 Feedbacks
July 1, 20110 found this helpful

Sounds rich and tasty. I'll try this. Thanks for posting.


Diamond Feedback Medal for All Time! 1,394 Feedbacks
July 1, 20110 found this helpful

I'm not much of a cook, but might get brave and try this. So... put in the whole egg, shell and all? Is that why you wash it? I thought it was cracked in, without the shell.

November 17, 20120 found this helpful

This recipe is a bit misleading. I saw where a woman asked if you used the entire egg including the shell & I thought "I can't believe she would ask that because of course you would not use the egg shell", but the way the recipe is written, you do use the eggshell too. That doesn't make sense. If indeed the egg shell is to be used too, it should be explained because most people would never do that & have never heard of anyone doing that.


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Page
< Previous
Food and Recipes Recipes CondimentsJune 30, 2011
St. Patrick's Ideas!
Birthday Ideas!
Valentine's Ideas!
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2024-01-24 10:57:16 in 3 secs. ⛅️️
© 1997-2024 by Cumuli, Inc. All Rights Reserved.