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DIY: Homemade Mayonnaise


There are so many commercially produced products of which you could make at home, healthier and better.  That doesn’t mean we always should. In the case of mayonnaise, I think it’s better to just leave it out of our diet altogether.  I do however think it’s great to be self-sufficient and try to make things we may have thought we could only buy.  Also, sometimes there is that delicious potato salad we want to try, and homemade mayo is the perfect solution for that!

We had some leftover rolls that I made from Easter Dinner, which my kids LOVE! We made some ham sandwiches with the leftover rolls, with some homemade mayo for the spread.  The kids brought these to eat on the way to Nate’s soccer game last night.mayonnaise3

Homemade Mayo:

  • 2 egg yolks (which is perfect because I eat a lot of egg whites!)
  • 1 tsp. ground mustard
  • 1/4 tsp. salt
  • 1 tsp. Lemon Juice
  • 1 tsp. sugar
  • 1 tsp. white vinegar

Mix with a hand mixer all ingredients above until mixture is somewhat thick.  Then begin adding slowly (drop by drop)

  • 1 Cup to 1 1/2 Cup canola oil (for mild flavor), or Olive oil for an olive oil flavor

Mix for about 5-10 minutes as you add the oil.  It will be thick like pudding (or like mayo I


Total prep time: 10 minutes

This mayo will only last about a week in the fridge.

For more letter-M (like Mayonnaise) ideas, visit our Alphabet’s Healthiest Food Academy!

Have you ever tried homemade mayo before?



what a great idea Amy, you think of everything. this is perfect for the leftover ham from Easter dinner too.


I didn’t even think you could make homemade mayo…but it makes sense! I’ve never been a fan. But my family likes it on occasion. I’ll have to make this for them!


I love mayo!!! I will have to try this sometime! I would much rather have something like this over the processed version! Thanks!


I adore homemade mayo! I make it with light olive oil and a clove or two of garlic – YUM! Also, using an immersion blender makes this practically fool proof. Just add all the ingredients to the cup, stick the blender in, turn it on and pull it up and PRESTO! You have mayo! Amazing how good it is compared to commercial mayo.


Good question Kari.
There is always that risk, although relatively small. If It is concerning to you, use the eggs pasteurized packaged egg product (the kind in the small milk-like looking cartons). It works just as well.


Have you used this mayo recipe in pasta salads? Does it hold up well to something like that?


Hi Amanda, I haven’t tried it! In Pasta salads we like an oil and vinegar dressing. If you try it, let us know!


I ended up not using it in the macaroni salad. I was bringing it to a bbq where the salad would sit out. The whole raw eggs sitting out–feeding it to a group. I didn’t want to cause any upset tummies!


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