This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!
Over the years I have learned how to make several condiments from scratch, but something about homemade mayo has always daunted me.
Maybe it was the raw egg. Or maybe it was my worry about the mayo not mixing properly. I mean, it had to be difficult to make this creamy, tangy sandwich spread turn out correctly, right?
As it turns out, all those myths about how hard it is to make homemade mayonnaise were wrong! With one amazingly simple recipe (and a couple of tricks), you’ll have delicious homemade mayo ready in less than 2 minutes!
HOMEMADE MAYO RECIPE
Not only does homemade mayo taste way better than store-bought, but it’s also:
- Quick. Make it in a total time of 5 minutes!!!
- Easy. It’s so easy that after you make it, you will wonder why you haven’t been all along.
- Frugal. With only a handful of pantry ingredients, homemade mayo is much cheaper than store bought.
I’m going to show you how to make mayonnaise at home!
HOMEMADE MAYO INGREDIENTS
- Lemon
- Kosher salt
- Egg
- Extra light olive oil
- Flavors/seasonings (optional)
- Whey (optional)
You need an Immersion blender for this homemade mayo recipe.
You need EXTRA LIGHT olive oil. Extra light virgin olive oil is absolutely delicious in dressings, or with freshly baked artisan bread, but it does NOT taste good in homemade mayo (been there, done that).
- If you’re REALLY feeling fancy, you can also use neutral-flavored oil like walnut oil, macadamia oil, bacon grease, or ghee (but not individually, nor all together). I haven’t tried many of these specifically, but they are options if you don’t have extra light olive oil on hand.
- I don’t use canola oil or vegetable oil because canola is chemically extracted using hexane. Cold-pressed canola oil exists, but it is usually very expensive and hard to find. It’s better to avoid, and just use different oils instead.
- I tried 50/50 extra virgin olive oil and avocado oil, which didn’t taste very good at all. Both have too strong of a flavor for homemade mayo.
- Extra light olive oil produced an amazing mayo that tasted better than any store-bought I’ve ever had, I stopped there. Feel free to branch out and experiment, and if you do, please leave a comment sharing with us what worked and what didn’t!
HOW TO MAKE MAYONNAISE
Step 1. In a wide-mouth jar, layer your ingredients as follows.
Step 2. Wait about one minute, or until the egg is at the bottom of the jar and the oil is sitting at the top of the jar.
Step 3. Place the immersion blender in the jar, all the way to the bottom.
Step 4. With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds, keeping the blender sitting at the bottom of the jar.
Step 5. After 5 seconds, you’ll have mayo at the bottom.
Step 6. At the 10-15 second mark, you’ll notice the mayo creeping to the top.
Step 7. In about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
Step 8. Very slowly (and carefully), bring the immersion blender up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
Step 9. Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your homemade mayo is done when all the ingredients are incorporated together!
Step 10. Taste your mayo and adjust your salt and/or lemon juice if desired.
HOMEMADE MAYONNAISE RECIPE TIPS
This homemade mayonnaise recipe is good in the fridge for about one week. However, by lacto-fermenting the mayo you can make it last for several months.
To do this, add 1 tablespoon of whey to the finished mayo and stir well. Allow the mayo to sit on the counter overnight, or for up to 24 hours. Afterward, put the mayo in the fridge and you’ve got mayo that will be good for 2 months or more!
For best results, use a jar that is just a bit wider than your immersion blender. That allows the blades of the immersion blender to be all the way immersed in the egg and lemon juice at the start of blending, helping the mixture come together.
I’ve never had this homemade mayo recipe break, but if yours isn’t coming together, try adding an additional egg yolk or a teaspoon of mustard (both act as emulsifiers and help keep everything mixed together) and whisking it back together.
HOW TO MAKE MAYO WITH A FOOD PROCESSOR
Using an immersion blender is the fastest way to make mayonnaise. But you can make it in a food processor too.
Follow these instructions to make mayo in a food processor:
- Place egg, salt, and lemon juice in the bowl of the food processor. Place the lid on top.
- Turn the food processor on high and slowly drizzle the oil in. This takes some time so hum a tune or march in place to keep busy!
- Once all the oil is added, turn off the food processor. Now you have a fresh batch of mayo ready to eat!
TO SERVE HOMEMADE MAYO
This is a basic homemade mayo recipe. It’s absolutely stunning and delicious and has the perfect balance of tangy and creamy. But some people prefer their mayo to be a bit fancier. If that’s you, consider the following additions to your homemade mayo (add these just after the egg):
- Pinch of white or black pepper
- Dry mustard OR prepared Dijon mustard (in any flavor you’d like)
- Using vinegar (apple cider vinegar, white wine, white balsamic, etc.) instead of lemon juice, or using lime juice too
- Sweetener (honey, sugar, maple syrup, etc.)
- Garlic
- Horseradish
- Sriracha
- Fresh herbs
- Paprika
- Garlic powder
- Crushed red pepper
Start with just a bit of your added ingredient of choice, and taste after blending. You can always add more, but you can’t take the ingredient out!
WAYS TO USE YOUR HOMEMADE MAYONNAISE
Now that you’ve made a batch of mayo, what are you going to do with it?
- My favorite is to just use it as a sandwich spread. There’s nothing like a classic sandwich with Homemade Lunch Meat and mayo on a couple of slices of Homemade Sandwich Bread.
- Use the mayo to make dressing or dip, like this Ranch Dressing or Caesar dressing.
- Make Broccoli Salad or Creamy Coleslaw for a delicious side dish.
- Enjoy these yummy Spicy Salmon Tacos with Slaw for this week’s taco night!
- Make a batch of perfect hard-boiled eggs and mix with mayo and mustard for a quick and easy egg salad or add to chicken salad.
MAYO RECIPE FAQS
What is mayonnaise made of?
This homemade mayo recipe has just 4 basic ingredients: lemon juice, salt, egg, and extra light olive oil.
What oil is best for mayonnaise?
Extra light olive oil is best for this mayonnaise recipe.
Do you need room temperature eggs for making mayo?
In my experience, no. An egg fresh from the fridge works just as well as a room temperature egg.
How long does homemade mayo last?
This recipe for mayonnaise is good in the fridge for about one week. However, by lacto-fermenting the mayo, you can make it last for several months! (See the recipe tips above for how to lacto-ferment the mayo.)
Is it cheaper to make your own mayonnaise?
Yes, it’s more budget-friendly to make your own mayo. Plus, you’ll have ingredients on hand to make other delicious foods, like The Best Scrambled Eggs, Mediterranean Grilled Cheese, or Caesar Salad Dressing!
MORE HOMEMADE CONDIMENTS
- Caesar Salad Dressing
- Homemade Ranch Dressing
- Easy Homemade Pizza Sauce Recipe
- Easy Homemade Salsa
- 15 Minute Homemade Hot Sauce
- How to Make Nut Butter
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Homemade Mayo
This creamy homemade mayo recipe is even better than store-bought, and with just 4 ingredients, you’ll be able to whip up a batch of mayonnaise in less than 5 minutes following this fail-proof recipe! Perfect on a sandwich with my Homemade Lunch Meat and Homemade Sandwich Bread!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Jar 1x
- Category: Sauces/Condiments
- Method: Blended
- Cuisine: American
Ingredients
- 1 large lemon, juiced (or 2 tbsp lemon juice)
- 1 tsp kosher salt (or ½ tsp table salt)
- 1 whole egg
- 1 cup extra light olive oil
- flavors/seasonings (optional, see below)
- 1 Tbsp whey (optional, see below)
- immersion blender
Instructions
- In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, extra light olive oil.
- Wait about one minute, or until the egg is at the bottom of the jar and the oils are sitting at the top of the jar.
- Place the immersion blender in the jar, all the way to the bottom.
- With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while sitting at the bottom of the jar.
- After 5 seconds, you’ll have mayo at the bottom.
- At the 10-15 second mark, you’ll notice the mayo creeping to the top.
- At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
- Very slowly (and carefully), bring the immersion blend up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
- Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your mayo is done when all the ingredients are incorporated together!
- Taste your mayo and adjust your salt and/or lemon juice if desired.
Notes
- If you are using whey, finish the recipe as directed, then add whey and stir in well. Let sit on the counter at room temperature for 24 hours. Then refrigerate.
Nutrition
- Calories: 603
Elizabeth
Which brand of immersion blender do you use? I broke mine last fall. I need to get a new one.
Tiffany
I use this one Elizabeth: http://amzn.to/1QS55Ya I like that it comes with a mini-food processor, so I don’t have to lug out the super heavy one (that I don’t really use, lol).
Jeannine
We searched Amazon thoroughly, and the one I bought was very similar to yours, with all the little extras, but not as expensive. I think it was around $30 for the whole kit. I just used it to make my first batch of mayo, and it doesn’t taste as good as my neighbor’s did. I am planning to use it to make potato salad, so I hope it improves with a day’s time. But it tastes blah, just mostly like salt. I would like to add a splash of vinegar and maybe a tad more Dijon. Can I just stir those in at this point?
Kyare - Team Crumbs
Yes, just make sure to stir well so they combine completely.
M.
Tiffany, I just tried this method. All I can say is, “WOW!” I have been making mayonnaise for years, but always dislike the clean up of the blender jar and blade. THIS method avoids the “nasty clean up”. Thank you for sharing this here. God bless!
Tiffany
High five M! So glad you like this method (and the no clean up! 😉 )
Shona
Nice to see a good clear explanation of mayo-making! We’ve been making your mayonnaise this way for about 5 years, so we’ve had a bit of experience too. A couple of points:
1. We substitute apple cider vinegar for the lemon juice (I like the taste). And I’m sure I read somewhere that if you use ACV and leave the mayo out of the fridge for half an hour after making it, the ACV pasteurises the egg… to be honest, we started this in France and a French medic had no issues with children eating raw egg after 1yr, so I’m feeling easy with raw egg, as long as our immune systems are in shape.
2. I think the stick blender and the size of jar might be important. My mother uses my recipe and had great success until she changed her jar to one that was slightly wider. Disaster! Thin mayonnaise! We fixed it with another egg. But as this has happened a few times, our conclusion is that the narrow jar is key to keeping things thick.
Oh, as our mayonnaise never really lasts long enough to need lacto-fermenting – it tastes too good 🙂
Tiffany
Great tips Shona – thank you for sharing!!
Shae
How long does this mayo last ? Week? Month?
Tiffany
Alone it’ll last about a week Shae. If you add the whey, you’re good for 6 months!
Mary
I am allergic to Whey, is there a replacement?
Tiffany
Are you allergic to non-dairy whey Mary?
Sharon K
I’ve always wanted to make mayonnaise, but was afraid of it. I made your recipe this morning and it’s wonderful …. and SO easy!!! I added 1 large clove of garlic on top of the egg in the jar. So yummy!
Tiffany
Yum! That sounds delish Sharon, and so glad you liked it!!
brenda
do you think a regular blender or food processor would work just as well
Melanie
I also wonder about a regular blender or food processor, I’ve used the food processor with the drizzle method successfully, but boy that takes long and your arms get tired! I don’t’ have an immersion blender and don’t really need to get more kitchen equipment to store.
Tiffany
Brenda & Melanie – I bet a both would work, as that’s the most commonly used method with drizzling as Melanie mentioned, but I have not tried using either in making mayo myself. If you try though (or if I do), please update and let us know how it goes!
Stephanie
Yes! Just dump everything in and turn it on. I am sooooo excited. Really easy and yum!
Tiffany
Glad you liked this Stephanie!
Peggy
I’ve used this recipe twice now. The first time I used a regular blender, and it worked perfectly fine and easy. I do have an immersion blender now though, and I really like just being able to make it right in the jar I’m going to keep it in, and not worry about trying to get as much of it as I can out of the bottom of my big blender. Much less wasteful.
Lesa W.
I tried this recipe a couple days ago and was excited at how perfectly it worked. There is one thing I will never do again, though. That is make mayo with coconut oil. I didn’t have any light olive oil, so I used what I had. It really did work great and hubby loved it. Success! Until I pulled it out of the fridge two days later to use for the first time. That’s when I learned that cold coconut oil is very hard – even when emulsified. With a little extra effort, it’s still usable and I definitely learned something. One of my more amusing kitchen fails.
Thank you for the recipe. I look forward to trying it with another oil in the future.
Tiffany
LOL, I think those who have used coconut oil successfully used another oil as well due to the hardening factor. I haven’t tried it myself, otherwise I would have shared a tip. 🙂 Glad the recipe worked though and that you’ve found a way to still use the mayo!
Amy
I just tried this yesterday with the light olive oil. It worked perfect! I was worried for a moment when I realised I put the salt in after the lemon juice, but as soon as I started blending….I’m in mayo heaven! I haven’t been able to have mayo for almost a year now due to my soy and canola allergies. You’ve saved my burgers!
Tiffany
Aw, thank you for the kudos Amy! I’m so glad we were able to save your burger night! 🙂
debbie
Yay! I finally made this and although I eat raw cookie dough whenever I bake cookies this just seems more risky. Anyway, I had success on my first try but it sure tastes lemony. I guess I got too good as juicing since my lemon tree went crazy this year. Next time I will use a smaller lemon. I’m so glad I tried this!
Tiffany
Wonderful news Debbie!! That pungent lemon flavor will dissipate as time goes on, so taste it this week and see how you like it – then adjust for next week. Congrats on success!!
Lisa
Do you have a favorite brand light olive oil? I noticed Costco has avocado oil now but I’m guessing the olive oil taste would be more neutral? I’ve had some expensive flops in the past (macadamia oil) and I think the key for pleasing my picky family would be finding an oil that has a neutral taste, so this looks really promising!
Tiffany
Oddly, I bought Kirkland brand, lol! I only use light olive oil for mayo, so I’m not particular brand loyal (yet). I’ve had good experience with almost every Kirkland product, so I went with the “tried and true.” 🙂
J E Julien
Hi, Lisa…any neutral,mild-flavored oil (refined oil) will do. I love using a 50/50 blend sometimes, say, pure olive oil and avocado oil.
I’ve used all olive and all avocado oil, as well, and because they are neutral, you really can’t go wrong. Have yet to try sunflower, but it is on my list. : )
Alexandra
Thanks for explaining the how and why of this. I had seen a recipe for this before and had done it successfully MOST of the time. I will stick to your layers so it will succeed all of the time.
I use Olive oil NOT extra virgin, not light. Just olive oil (surprisingly hard to find at times…) It is tasteless fyi.
For those who have mayo disasters, here is how to fix it and not throw away expensive ingredients:
Take another egg, whisk it well in a bowl. Add 1 Tbsp of broken mayo. Whisk until combined. Add another Tbsp and whisk away. Do this until you have added and thoroughly integrated mayo/egg about 8 times. Then grab your immersion blender and add a few Tbsp of broken to now “unbroken” and turn on blender. Once integrated, add the rest. Should be fine. MAY be a little watery, less thick. I have done this save a few times. Read up on it from Jacques Pepin.
J E Julien
Alexandra, this is a really late response, and you may have already come across other alternatives to rescuing a “broken” mayo, but if not, you may also use 1 TBSP prepared mustard, and whisk in until mixture is thick and creamy.
Works like a charm, and no need for an additional yolk. This tip is courtesy of the late Julia Child in her recipe for mayo. Although she created mayo via using a hand whisk, I am all for the efficiency and speed of the stick blender, electric whisk, or mini food processor.
Jacques Pepin considered Julia one of his nearest and dearest friends
Tiffany
Thanks for the tip JE! 🙂
amy patriquin
YAY!!! Can’t wait to try this. A little anxious about the overnight lacto fermenting….is this what you always do? I’m thinking I just need to eat more mayo so it doesn’t have a chance to go bad! 😉
Tiffany
LOL, I haven’t been making homemade mayo very long, since only 2 of the 4 of us like it as-is, but I haven’t had any issues with lacto fermenting so far!. You could eat more, or use it to make dressings that use yogurt too… I also make kefir though, which entails milk sitting on the counter for a few days… so maybe I’m immune to the whole dairy at room temp thing? 🙂
Tracy
The recipe I use is close to yours but I add my egg first then 1 T lemon juice, 1 tsp vinegar, 1 tsp dry mustard, 1/4 tsp salt, 1/8 tsp white pepper, and garlic powder then add 1 cup oil ( I use 1/2 sunflower oil 1/2 grapeseed oil).
Works perfect every time. We don’t like it until it has been chilled so I try to make it in the am for lunch.
Beth
I had a fail (from another recipe) sitting on my counter. I was sad for the waste! But also that it was perfect Mayo, up until it “broke” suddenly. I felt there HAD to be a fix. I read and try to find fix to the fail. Nothing. Decided to make an attempt, after studying the recipe ratios, and start again. That I did. I put a new egg (a regular grocery egg) in bottom of my bowl and added lemon juice. Nothing else because I planned to use my “waste” ingredients to mix to mayo. I Let it sit to room temp. (While I did dishes) and with an immersion blender mixed the egg first and started to SLOWLY add my “waste”. It WORKED!! I have mayo and no lost products!! I think I’ll add a bit of (yougurt top whey) to protect me from the comment on raw eggs. I was always a cookie batter eater, so not that concerned. Key for me was slowly add. My first recipe called for 1egg to 1.5 C of oil. That mix failed at the last oil add, telling me (now) that my ratios were off. Good news is that it can be fixed by adding the balance log lost ratio back into the mayo.
Thanks for listening and I hope this helps those sad about the wasted products!! Beth
Staci
Help me out here, I know what whey is, but
where do I get it?
Thank you!
~Staci
Tiffany
Hi Staci! Most commonly it’s the byproduct of yogurt and kefir. Here’s a post to explain more:
https://dontwastethecrumbs.com/2014/05/36-ways-to-use-whey-and-5-ways-to-make-it/
carla
Hi Tiffany,
Found you through searching for ways to use whey. I’m still trying to wrap my head around when I can use sweet whey vs acid whey in a recipe. As I haven’t attempted ‘cultured’ cheese yet, my excess whey is acid whey. Will using acid whey in this mayo allow it to store longer? I thought only sweet whey is used for lacto-fermentation.
Bonus idea – make mayo. Whey will kick your homemade mayo up a notch by lacto-fermenting it. It also allows the mayo to last longer!
Thanks for any help you can provide.
Catia Vincent
Hi Tiffany! Any tips for making this without an immersion blender?
Rachel
THANKS for the tip on using the light olive oil. I made a very similar recipe before with the EVOO… ew! Left a nasty aftertaste in our food, and I was afraid to spend the ingredients on giving it another try. Will do the next time I need mayo. And THANKS also for the tip on lacto-fermented mayo– sweet! Another addition to my arsenal of fermented condiments!
Tiffany
You’re most welcome!!
Lynn
Hi Tiffany- thanks so much for your blog. I have made your homemade mayo a couple of times and it has made life tolerable for me. Recently I was diagnosed with pancreatitis.
Told have to eat low fat. Could not tolerate even a skiff of mayo.
But MCT oil is approved for pancreatitis since much more easily digested. I can still have my bulletproof coffee with this oil. And now I can have mayo and blue cheese dressing again! Many many thanks❣️I give this recipe 5 stars. Unfortunately the rate this recipe section would not work for me- kept switching from 1-2 stars. Definitely 5stars!
Tiffany
Thank you so much Lynn for the rating, and for sharing that you can make this using MCT oil. So glad you can enjoy mayo again!
Kristen
Wouldn’t there be a risk of salmonella? I’m one of those who won’t even lick raw cake batter or cookie dough, so I’m kind of with Debbie. I’d love to try it, but am nervous about the egg.
Tiffany
Hi Kristen! There’s always a risk of something, but in my non-FDA approved opinion, I’ve made this, eaten it (along with homemade eggnog) and haven’t died or gotten sick yet. 😉 You can always wash the egg first, or try tempering it (barely cooking it in liquid), but I haven’t tried that method.
Anna
After witnessing a family member sickened with salmonella from an undercooked egg, I am terrified of any raw egg.
Is it possible to pasteurize an egg at home and use that egg in this recipe?
Tiffany
Possibly Anna, but I haven’t tried this myself so I can’t say for sure.
Sarah
TO PASTEURIZE EGG YOLKS: Gather 3 whisks or forks. Place the egg yolks in a small bowl and use the first whisk or fork to combine the egg yolks with 1 tablespoon lemon juice. Add 2 tablespoons of water to the egg yolk mixture and whisk again. Seal the bowl with plastic wrap and place in the microwave. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl and whisk the yolks vigorously with a CLEAN whisk. Re-cover the bowl and immediately return to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, then remove and whisk vigourously with the third CLEAN whisk until the mixture is smooth and creamy. The yolks are now safe to use in mayonnaise or other raw-egg preparations. *If making the mayo with the pasturized egg yolks, use only 1 cup of oil – they cannot absorb as much oil as the unpasteurized yolks.*.
Sarah
The above instructions for pasteurizing eggs yolks at home was taken from a recipe for mayo which called for 1 1/2 C. of oil. For Tiffany’s recipe, I would guess that you would need to lower the oil by about 1/4 volume, but I’m not sure.
Anna
Thank you so very much, Sarah!
Jeff
Everything that I have read says the salmonella is on the outside of the egg, not the inside. This iften spreads through cross contamination. Many recipes that use a raw egg also contain an acid or alcohol which would kill most if not all the salmonella that might come from a contaminated piece of shell. Just be careful and wash the eggs or anysurface they contact before and after using them.
Anna Ruth Flagg
Oh, that is so enlightening! Thank you!
Cool
EGGsactly right! 🙂
Dayle Purcell
Hence using very fresh eggs.
Peter Schaffer
Eating a raw egg is a big no-no according to
FDA & CDC. Yes, people do it but it is particularly
for the young, the elderly & those w/
auto immune diseases. Better to use, for
example, egg beaters or difficult to find
unless your in the hospitality industry, Davidson
pasteurized in the shell eggs.
Janette
This was the one thing I wasn’t sure about as raw eggs gross me out. I use farm fresh eggs and wash the shell before using. I think I read the salmonella is on the shell. Anyway I’ve been making this recipe for mayo for years now and haven’t gotten sick even once. I think putting whey in it helps innoculate it with the good bacteria which keeps the bad away. Ultimately you are in charge of your own health so you have to decide what’s best for you. IMO I wouldn’t make this with eggs from the store.
Tiffany
Just to toss it out there, I’ve been making this w/eggs from the store from years w/o any issues. And I don’t add the whey either. 🙂
Chavon
I’ve tried this recipe and 1st time it came out amazing.. I used flavorless coconut oil as I never had enough olive oil.. No more store bought mayo for me however please advise how long I can refrigerate.?
Kyare - Team Crumbs
As is it last about a week in the fridge but by lacto-fermenting you can make it last several months.
Lori in NY
I wanted to get away from Miracle Whip, so I bought the “better” jar of olive oil MW, but it still had soybean oil in it plus other yucky ingredients!! I will put aside this recipe to try next time!!! Thanks so much!!
Lori
Debbie
I’ve read a few recipes for homemade mayo and they all say the egg must be from a pastured chicken. Is it really ok to use one from the grocery store? Would it be better to use an organic egg from say, Costco? I have yet to try this but I really want to. (The egg thing is holding me back).
Tiffany
The egg doesn’t HAVE to be from a pastured chicken in order to make mayo, but most foodies will say it does. The better a chicken is treated, the better the egg, but regular eggs will work too. 🙂
Jennifer
Eggs from pastured, free – range chickens (check your farmer’s market!) have a much, much lower risk of salmonella due to lack of overcrowding and differences in handling procedures. I would stick with pastured eggs for any recipe in which the eggs are not cooked, if at all possible. (That said, the fact that I’m pregnant makes me much stricter than I’d usually be. Even grocery store eggs don’t carry a terribly high risk, but you have to decide what level of risk is acceptable to you. )
Dayle Purcell
OMG the things people get told. Any egg is fine but it must be fresh. Like poached eggs, they are better if they are super fresh. Whereas Pavlova needs old eggs. This recipe is fantastic. Just beware you use the light flavour olive oil.
Dena Norton
Add mine to the horror stories…so many expensive ingredients totally wasted. I had sworn off homemade mayo for good until reading this and wondering if I just had the mixing method wrong? Thanks for the step by step tutorial and extra tips – maybe I should give it one final go!
Janette
Dena I hope you give this recipe a try. I had many flops and had given up on ever making mayo on my own until I found this recipe. I have made this recipe at least 5 times now without ANY flops. Before finding this recipe I had made mayo with some success and some flops. The flops are SO frustrating! This is a keeper recipe for me and I hope it is a winner for you too. The key is definitely to keep the immersion blender in the bottom of the jar until the mayo is very thick and then VERY SLOWLY bring the immersion blender up to finish mixing in the oil. I am thankful I found this recipe and hope it works for you too!
Tiffany
Aw, thanks for the encouragement Janette!!
ROSE WALKER
I just did it for the very first time and it worked out perfectly. Give it a go
Janet
I make this recipe all the time and have shared it with friends and family. It works every time and is delicious! Thank you!
Kyare - Team Crumbs
So glad you like it, Janet!
Xenia
I add the ingredients “the other way around”: (garlic), egg, oil, vinegar and salt. IT always works. I don’t think I give it time to separate, or at least not consciously, but keeping the blender down until most of it has emulsified is, for me, the key to success! Over here it is quite common for people to do their own mayo.
Tiffany
Wow, thanks for your tip Xenia! I’ve read many a horror stories that it not working out without the separation, but I’m happy to hear it works for you!
Denise
Hi, my name is Denise I am new to your page. Looking st making mayo. What linking of whey do you put in your home made mayonnaise to keep for a while
Tiffany
Hi Denise! I use the whey that you find on top of yogurt.
Or
Would college peptides serve the same purpose as whey ?
Tiffany
Hi Or – collagen peptides are not the same thing as whey, so no.
Taunya Carter
I have been struggling with making homemade mayonnaise for almost 20 years and I came across you recipe 4 days ago and decided to try it. It was amazing, I couldn’t believe I could do it so successfully and fast. Thank you so much for the idea of using an immersion blender. I’ll never buy mayo again. I used olive, avocado and grapeseed oil. It turned out perfect.
Michele
Vinagar?
Sandra
I just tried this method and it came out FANTASTIC! I tweaked the recipe a bit by using 3 yolks from my backyard chickens and ACV instead of lemon juice. I also used EVOO, as I like the robust flavor. Definitely a keeper and no more nasty soybean oil for me!
Constance
For someone like me who has given up on homemade mayo because i NEVER got it right, This method is AWESOME. I told myself that if i don’t get it after this last time, i would just stick to store bought mayo. So,thank you SO much. This means alot to me. When i saw the mayo creeping up, i was doing my happy dance. I truly appreciate.❤❤❤❤❤
Kyare - Team Crumbs
I am so thrilled that it worked out for you! We hope you will find other useful recipes on Don’t Waste the Crumbs. <3
Louise
Can I use a regular blender for this recipe?
Kyare - Team Crumbs
Yes, but the immersion blender works the best for this recipe.