Homemade Mayonnaise

by Merissa on July 11, 2012

in Featured, Recipes

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Homemade Mayonnaise is easy to make. It is a great alternative to store bought mayo, as you can know what ingredients are in it and best of all, you can make it and have it on hand on very short notice. It is also very economical then buying in the store. Here is the simple ingredients and directions to having your own homemade mayonnaise!

Homemade Mayonnaise

What You Need:

  • 1 whole egg (I use fresh from the hen house)
  • 1 cup Sunflower oil
  • 1 T. apple cider vinegar
  • 1/4 t. dry mustard powder
  • salt to taste
  • dash of cayenne pepper
  • 2 T. honey

Use a food processor or blender for the best results. In the processor, mix together the egg, vinegar, and dry mustard. While machine is continuously running, add in the oil. Do this at a steady, fine stream, taking your time. This needs to be done at a steady, fine stream so that your mayo will thicken up. Take time in doing this and you will get favorable results.

When you have completed adding in all the oil, add in the remaining ingredients.
Will keep in frig for approximately one week.

Enjoy! Until next time, Julie

PS....be looking for the follow up recipe to this....Homemade Ranch Dressing..... using your homemade mayo!!

Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.

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{ 15 comments… read them below or add one }

1 Ckay K July 11, 2012 at 10:41 am

What about making a lighter, less caloric version of this? And if it needs to be used up in a week or so, what else can it be used for besides sandwiches?
So in this recipe it is acceptable to use a raw egg??
I have made something similar in the past, then I use this mayo to add to a cooked dressing I use for potato salad. that is one way to use it up quicker!!


2 Heather :) :) :) July 11, 2012 at 5:47 pm

Thanks for the nice recipe. I haven’t tried making homemade mayo yet. My dad prefers the mayo we buy at Trader Joe’s…but if this tastes just as good, I know he’d eat this instead πŸ˜‰ πŸ™‚ Love and hugs from the ocean shores of California, Heather πŸ™‚ πŸ™‚

p.s. This is something I can also have on the GAPS diet…totally cool, because I like to eat mayo, too πŸ™‚


3 Heather Ash July 11, 2012 at 8:31 pm

With the addition of honey does this give it more of a miracle whip taste? I am so NOT a fan of miracle whip… I’m looking for the closest thing I can find to Best Foods mayo. So far the homemade mayos I have tried haven’t come close :-/


4 Mel Free July 12, 2012 at 7:20 am

Thanks & I will be looking for the dressing recipe! πŸ™‚


5 Hattie V Eva V July 13, 2012 at 6:24 pm

I’m thinking you could use olive oil in place of the sunflower oil πŸ™‚ also have you ever made it without the egg?? have a blessed day ~eva


6 Cafe Retro Nostalgia July 15, 2012 at 8:24 pm



7 selegiline July 18, 2012 at 3:23 pm

Hello, I just stopped by to visit your website and thought I’d say thanks for having me.


8 Debbie @ Easy Natural Food July 26, 2012 at 12:02 pm

I love making my own mayo, and your recipe sounds wonderful! Thanks so much for sharing this recipe with Summer Salad Sundays! I’ll be hosting every week through summer so I’d love to see you again with your next salad recipe.


9 amanda January 26, 2013 at 1:27 pm

how long does this keep and do u have to use sunflower oil


10 Dana June 20, 2013 at 1:56 pm

I have been making my own mayonaise for over 10 years. I use soy oil, because its what I can get, and I prefer lemon juice to vinegar. I do not use a sweetener. I use my stick blender, and I’ve kept it in the fridge for +/- a month. Never had a problem. Also, i use as much oil as the eggs will hold, because i like my mayonaise very thick. My family loves it, and I use it in all recipes that call for mayo.
I love your site. You have many interesting and unique ideas.


11 Connie Brister February 9, 2014 at 10:06 pm

I was always afraid of eating raw eggs. Is this safe for children?


12 Merissa February 10, 2014 at 8:02 am

I would make sure the eggs are either from a trusted source or they are your own backyard eggs for any recipe that includes raw eggs.


13 chellers May 13, 2016 at 11:42 am

Perhaps a bit of modification may be made. A raw egg, regardless of the source, should never be eaten due to the risk of salmonella.


14 April May 17, 2016 at 11:57 am

Raw eggs? Maybe if I’m raising my own, but I’m not going to use a raw egg from the store. Disappointed.


15 Dianne April 11, 2017 at 7:05 am

I use organic eggs but if anyone is afraid of raw eggs you can buy pasteurized eggs. I have been making mayo for many years and have never had a problem. I don’t use sweetener in mayo. I also use grape seed or avocado oil. And as another mentioned, I prefer lemon juice to vinegar. My recipe makes a pint and this is what we use in about three weeks. I find that is about how long it keeps. It doesn’t taste bad at three weeks, but the consistency and texture starts breaking down. I’ve also been adding a dash of turmeric in addition to the salt and mustard powder. I love your addition of cayenne and will try that. There are so many different recipes for mayo and I tweaked until it suited me.


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