Recipe Connection: Homemade Mayo (Vlog!)

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Homemade Mayo

I don’t usually click on videos, either, so I won’t have hurt feelings if you don’t watch this! However, if you want to see liquid oil emulsify into a semi-solid mayonnaise, it’s pretty fun to watch.

If you can’t see the video, click How to Make Homemade Mayo to view on You Tube.

The point of doing a vlog (video log) is so I don’t have to write much.  I’ll try not to!  But if you don’t watch the video, I don’t want you to miss out.   Here’s the mayo recipe and some tips I forgot to mention in the video.  I use the mayo in my ranch dressing, among other things.  It’s a possible goal for this week’s Monday Mission, make something from scratch.

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4.7 from 3 reviews
Homemade Mayonnaise
Recipe type: Condiment
  • 2-3 egg yolks
  • ½ tsp. yellow mustard OR mustard powder
  • splash white wine vinegar (optional)
  • ½-1 Tbs. apple cider vinegar or lemon juice
  • 1 tsp. sugar (or any sweetener, optional)
  • ½ tsp. salt
  • dash garlic powder and paprika, optional
  • 1 c. EVOO or blend of EVOO and sesame oil or EVOO and virgin olive oil
  1. Method: Blend everything but the oil with your immersion blender in the tall cylinder that came with it. Add the oil, pouring slowly while blending constantly.
Lacto-ferment it for extra health benefits and longer lasting mayo. Add ½-1 Tbs. whey after your mayo is totally finished and let it sit on the counter for 7 hours. Note: You can lacto-ferment at any time, so if you finish your mayo and would be sleeping at the end of 7 hours, just put it in the fridge. The following day, get it out again and add the whey, then leave on the counter for 8ish hours. The additional one is to get it up to room temp first...

Interested to learn more about Lacto-Fermentation? Incredible 22-week multimedia eCourse HERE, starting at only $8/month!

Tips for success:

  • Bring the eggs to room temperature, at least 2 hours on the counter.
  • Most recipes say 2-4 egg yolks.  I always start with two because I’m cheap!  If the mayo doesn’t firm up, just pour out the mixture, put another egg yolk in your container and pour everything else back in, slowly, as if it’s the oil in the original recipe.  Once I had to do this fix twice, but it worked eventually!

Based on Kelly’s and Kimi’s.

Other tools you can use if you don’t have an immersion blender:

  • mini food processor – just pour in a little oil, put the lid on, whiz, repeat.
  • full-sized food processor or blender – pour the oil through the opening in the top.
  • I guess you can whisk it by hand, but I’d be sure to fail that way!

What to do with the egg whites?

  • clarify your broth, recipe in NT
  • make coconut macaroons, found in Smart Sweets, my desserts book
  • toss them in scrambled eggs
  • give them to someone who is still afraid of whole eggs
  • what else?

Success note:  My mom actually tried a side-by-side taste test with mayo on bread, Hellman’s vs. this recipe.  She had low expectations.  She was quite shocked to admit that she could hardly taste the difference, lacto-fermentation and all!  Once in the sandwich, it’s all the same…except for super nutrition vs. questionable yuck, of course.  😉

Sarah posted on lacto-fermented mayo this week, too!  She has done much more experimenting and reading than I have.  It’s worth a look, for sure.

Disclaimer:  You should not eat raw eggs.  I would never tell you to eat raw eggs. I’m sure it’s not safe.  You definitely shouldn’t do this, especially not because I told you so!  *sigh*

Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price.

112 Bites of Conversation So Far

  1. Emily Lorenz says

    hey thanks for the recipe! I’ve been wanting to make mayo, but hadn’t done research, but was *certain* it was a difficult long process that I wasn’t up for – thanks for showing me I was wrong!! that definitely seems doable!

  2. says

    I agree with kanmuri… perfect timing! I just made NT mayo for the first time, and it wasn’t quite “indistinguishable” from Hellmann’s — my husband wasn’t convinced, though he didn’t exactly complain either.

    I had once made the mayo from Mastering the Art of French cooking, using a WHISK (I kid you not). I had considered going back to that recipe (but with a food processor — I decided I liked having a right arm after all), but I’ll probably just try this one instead. Good tip on the extra egg yolks added later, too.
    .-= Katy@ThoughtForFood´s last blog ..A Round Tuit =-.

  3. says

    What to do with the egg whites: make meringue cookies, or meringue cakes! Maybe not the healthiest thing, but tasty.

    Also, you can sneak egg whites into regular eggs for scrambled eggs; I guess it’s not as healthy as regular eggs but at least you aren’t wasting food.

    • Katie says

      I have a weird sense of humor and my f-i-l, an insurance salesman, is recently aghast that I would even post recipes that I’ve created myself, liability-wise. He’d just die if he knew I’d posted something with raw eggs! heh hehe… Let’s just say WE eat raw eggs at my house, but I don’t want to be sued. 😉 Katie

  4. says

    That was just great!!!!!!!! Thank you, thank you for doing it! I enjoyed it! I am an itty bitty baby….I am still on the yogurt….buying the tub currently and eating it (all natural vanilla….yummy) but I plan to make some soon. And I now want to make my own mayo, then ranch dressing, then coconut macaroons. I wish I could “keep up” with your missions but my teeny tiny steps are exciting. I look forward to your blog posts and NOW more vlogging :)

  5. says

    I love your disclaimer! :-)

    I use a blend of EVOO, sesame oil, and coconut oil, but I’m still working on mine. I guess I’m picky about my mayo. I haven’t used mustard, though – I’ll have to try that next time.

    Thanks for the great recipe, as always!
    .-= Andrea´s last blog ..Black History Month Resources =-.

  6. Lindsay says

    You are a life saver! I broke the glass top of my stand blender the other day and tried to make mayo with my immersion blender for the first time. It was a disaster–no emulsion. I thought I had read somewhere you could “save” it, so I stuck it in the fridge and went to church. Now I know to be a little more patient (ahem) and let my stuff come to room temperature. I will try again this afternoon. Thanks for giving me courage!

  7. says

    Thanks for the great vlog! The only time I had ever seen mayo made was by a chef with a whisk, that was a bit intimidating. This I can definitely do. About the mustard, do you think brown mustard would work, I don’t usually have yellow mustard in the house. Thanks!

    • Katie says


      I usually make it w/o mustard entirely, as a matter of fact and just recently added that to the ingredients. Just skip it, or try dijon. I bet it would be great.
      :) Katie

    • Katie says

      Honestly, I haven’t done any research on what eggs are “safe” to eat vs. unsafe. I guess it’s just a risk of whether or not they’re contaminated w/ bacteria, and any food could really getcha in that case. Peanut butter, spinach, cookie dough…you get the gist. Sorry I’m no help!


      • says

        You can be a lot more confident about your eggs if you buy them directly from a farmer who raises truly free-ranging hens, or at a farmer’s market. The problems with salmonella come from eggs produced through factory farming (most of the eggs at the big supermarket chains). Don’t ever eat them raw! Cage free eggs — doesn’t mean free range, these are still dangerous. Buy from a farmer who loves their birds and keeps them healthy and happy and you can always trust the eggs they produce!!!

        Also — very important note: organic eggs from humanely raised, pastured hens are lower in cholesterol and higher in vitamins!

        Eggciting News!!!

        10/15/2008 3:37:53 PM

        By Tabitha Alterman

        Tags: free-range eggs, egg tests, pastured poultry, grazing livestock, egg nutrition, vitamin D

        The results from Mother Earth News’ latest round of pastured egg nutrient tests are beginning to come in. So far, pastured egg producers are kicking the commercial industry’s butt — woo hoo, go free range! We’ve invested a lot of time and energy over the last few years in researching the differences between the meat and eggs coming out of the commercial industry and those produced by conscientious farmers who let their animals graze on fresh pastures. In the past, we’ve found that eggs from hens raised on pasture, as compared to those commercially raised factory farm eggs, contain:

        • 1⁄3 less cholesterol
        • 1⁄4 less saturated fat
        • 2⁄3 more vitamin A
        • 2 times more omega-3 fatty acids
        • 3 times more vitamin E
        • 7 times more beta carotene

        Now we’re looking at vitamin D, which many of us do not get enough of because we don’t spend any time outdoors, and even when we do we use sunscreen that blocks vitamin D production. (More about that here.) Eggs are one of the few food sources of naturally occurring vitamin D, and we wondered if true free-range eggs might be higher in this important vitamin, too. Our latest tests show that pastured eggs have anywhere between 4 to 6 times as much vitamin D as typical supermarket eggs.

        Read more:

  8. says

    love the post :) check out this post tho to make it even easier (just incorporating your oil choices instead, and of course whatever seasonings you want)
    it really works! And I usually just make mine in a jar with a wide enough mouth to store it in (mason quart jar with wide mouth works great). Then there’s no clean up either! I know how you feel about dishes 😉
    And don’t forget that adding in a teaspoon of whey makes it last for 1-3 months in the fridge (just let it sit out on the counter for 8 hours or so after making and then transfer to the fridge) Sorry if I’m a little excited about homemade mayo…I resolved to make homemade mayonnaise for my family consistently around 3 years ago after I discovered what should be in it but gave up fairly quickly after wasting LOTS of expensive olive oil and good pastured eggs trying to get consistent results in my food processor…no matter what I did I just couldn’t consistently get it to ever emulsify (or I would break it right near the end). I had almost given up when I found out about using the immersion blender and nothing could be easier! So now we get to enjoy homemade mayo ALL the time 😀 (and I don’t have to feel like I’m stuck in the kitchen making it ALL the time, even better )

  9. says

    Wow, I’ve never had a problem using my food processor- it just seems like magic to me the way it firms up!

    Btw, my recipe uses the whole egg, which I like because it seems more econonmical and I don’t have to figure out what to do with the whites. Otherwise it’s very similar:

    I will definitely try the fermentation, though- love the idea of making a larger amount that will last in the fridge longer!

  10. Anne says

    Enjoyed the video. Great job. Immersion blender? Another thing for my kitchen? I had actually been thinking about purchasing one, though. I’m not sure I’m ready to make mayo. I have a tendency to buy a jar and then have it go way past the exp. date and haven’t used that much of it.
    I chuckled at your disclaimer.

  11. says

    How fun! I had to watch, because it was YOU, and I’m impressed that you made this with your immersion blender! I tried once using someone else’s instructions which had you put all the ingredients in, including the oil, at one time, allow to settle (oil rises to the top) and then go. His worked beautifully. Mine was a disaster. I might have to try again though one of these days!

    It was fun watching you in real life!

    .-= Sarah´s last blog ..Fifty Dangerous Things (you should let your children do) =-.

  12. says

    Your disclaimer is too funny! I actually have a great source for pastured eggs (it’s a pet project of a teen in our homeschool group). But I am a little scared to eat anything that is left out for more than two hours. I was a nutritional science major and had to take food bacteriology. It scared the hebe gebes out of me seeing what grew where. But then come to think of it, we made yogurt and sourcraut in that class too. No one would eat it and I think my professor was secretly glad. He loved it all! This is the third blog I’ve read about making your own mayo though. It’s given me something to think about.
    .-= christina´s last blog ..Haiti =-.

  13. Nana says

    I grew up eating homemade mayo, and I have never been able to eat any other kind- yuch! My mom and both grandmothers always made it homemade. My recipe uses 2 whole eggs, 1 tsp. salt and 1 tsp. sugar, whirled together, and then you add oil – I use any kind I have on hand – canola, corn or olive. After adding 1/2 the oil, add 1/2 lemon, juiced, and then add remaining oil and the other 1/2 lemon, juiced. After 51 years of eating homemade, I have never, ever gotten sick from the eggs. I’m glad to see others enjoying fresh homemade mayo!!

    • Katie says

      As long as you’re going to the trouble to make your own, you might as well make it healthier than store stuff. The omega 6s in corn oil aren’t good for you – stick with EVOO when you can! Thanks for sharing the legacy your lady relatives left for you – priceless!
      :) Katie

    • says

      Just recently found this KS wonderful site. It’s now more than 2 years since your post, Nana. If eggs are kept cold until ready to use, and are uncracked, they are safe. If any cracks in shell – use in cooking. If crack goes into membrane – discard, unless you just gathered them and shook the gathering container when that big black snake that keeps mice and chipmunks out of your garden, slithered in front of you and startled you. Love living country-style (even in the city). Intelligent women who cook are what makes a nation great.

  14. says

    I actually watched this, finally! It’s really need to see what it’s supposed to look like … I tried making it as a science project in middle school, with a whisk. It utterly failed and we used it as salad dressing. The funny thing was, I thought that was just what homemade mayo was supposed to be like!

    It’s fun to see you in “real life” — now I have a voice to hear in my head when I read your blog!

    P.S. I made granola bars, not really according to your recipe — but it was an inspiration to get me to make them, and I am so pleased that I finally did! It will save me so much money, and I know my recipe is light-years healthier than the brand I’ve been buying.
    .-= Sheila´s last blog ..Granola bars, update =-.

  15. Michelle says

    Wow- thanks for the recipe! We were out of may and I just whipped up a batch in less than five minutes. I didn’t wait for the eggs to come up to room temp, but it worked anyways! (I pray for patience on a regular basis…)

    • Katie says

      It’s one cup. Does it look like 2 in the video? That’s strange! I combine different oils sometimes, but it should still be just one cup totals.
      :) Katie

    • Katie says

      I’d say the mayo lasts about 2-4 weeks for sure, but if you lacto-ferment it with 1 Tbs of whey, it can last even longer. I haven’t ever needed to keep it longer – we use it in dressings, and it goes quickly.
      :) Katie

  16. Bebe says

    I just made it this morning and when I asked my 16yo daughter how it tasted she said “Hmm… it tastes like mayonnaise.” lol I have added the whey and it is sitting on my counter until dinnertime when it will be done “lacto-fermenting”. I just love that word! Thanks again… for the inspiration AND the recipe!

  17. Shu says

    Being a poor student and all, I don’t own a food processor nor a belender of any sorts. I don’t even have a whisk. I made it the other day though–with a fork! Yes, it’s possible, just with lots of patience and arm muscle!

    The finished product was creay and smooth, just like regularmayo, but there’s a really really strong smel/taste from the evoo. Are there other lighter oils that would work better (i don’t really liek the idea of using olive oil because it’s processed.. really into real foods.) ? ALso, being a student and all again, it’s kind of expensive using an entire cup of evoo ):

    thanks for all your amazing tips!

    • Katie says

      Wow! That is amazing; well done!

      Kelly the Kitchen Kop uses refined sesame oil, which has very little taste, but I think it might be rather expensive too. Virgin olive oil has much less flavor and is less expensive. I’m hard pressed to find a liquid oil that isn’t bad-mouthed somewhere (pressed! Oh, the puns!). If you’re okay with Canola, that would be an option, but it’s not very “real food”. You could also try safflower, but again, it’s pricey if I remember correctly. I made it once with part refined coconut oil, melted, and part EVOO. It gets really, really thick in the fridge, but it’s tasty.

      What do you mean about EVOO being processed? Extra virgin, by definition, is the first press, very little heat, from the olive. It’s about as traditional an oil as you can get and lauded by real foodies. It is expensive, but better if you buy by the gallon. 😉

    • says

      @Shu, I would like to recommend bacon grease instead of EVOO. It will have a strong flavor, too, but one that lends itself extraordinarily well to mayo. I also avoid virgin olive oil because it is impossible to tell the difference between truly cold pressed and chemically extracted. Also, I have to be careful of citric acid contamination from the “degumming” process because we are allergic to corn so I just avoid processed oils.
      .-= kc´s last blog ..Taco Bread and Other Quickbreads (Homemade and Corn-free) =-.

  18. Shu says

    Oh, i meant non extra-virgin olive oil, i.e. virgin or lght olive oil being processed. Yes, good oil is so expensive ): But I wouldn’t touch canola oil after reading all the bad press abt it >< Will try the coconut oil/evoo next time, sounds yummy, Bacon grease sounds good too(: I will have to slowly start collecting enough bacon grease though haha.

    Thanks for all the help!

  19. says

    OK, I need some help here. I tried making this but I don’t like the strong EVOO taste and I’m trying to figure out a more flavorless oil without sacrificing TOO much nutrition. Any suggestions?

    I thought about using half canola, which is iffy, but ranch dressing and mayo aren’t dietary staples so we would be eating very little, or virgin, but I’m confused by the info on the taste – is it stronger or lighter? Internet sources, including your own post on olive oil
    say that the taste is stronger, but your reply to Shu’s comment on this post say it’s a lighter flavor. I also thought about refined, but how do know it’s refined? I’ve never noticed a bottle of “refined olive oil” in the stores.

    I’ve been doing great in my real food journey but this has me stumped. The mayos in the store that claim they are made with olive oil list soybean oil as the first ingredient! Grrr! That’s why I am searching for options other than EVOO – canola and refined olive oils may not be the BEST, but like I said, it’s not like we eat a ton of it and ANYTHING would be better than soybean oil and who-knows-what-else in storebought mayo.
    .-= Kelli M´s last blog ..Gardening Giveaway =-.

    • Katie says

      Agreed – since mayo isn’t a staple, you can fudge it a bit! I would try canola, maybe, and for myself I often use 1/2 and 1/2 EVOO with virgin, which does have a lighter flavor. You won’t find “refined” olive oil b/c it has other names like “pure” or “light”. Refined coconut oil does work, in smaller amounts. Some like safflower oil, which is fairly tasteless if I remember right, although some villify it. Hope you find something your family enjoys!
      :) Katie

      • says

        Thanks for the advice Katie! I guess I’ll just have to experiment in small doses until I figure out what works. I’ve come too far to let something like mayo stump me :) !
        .-= Kelli M´s last blog ..Gardening Giveaway =-.

    • Laura (Maine) says

      I use 2/3 canola oil and 1/3 coconut oil (expeller-pressed coconut oil has no flavor). The taste and texture are very good. Maybe 2/3 evoo and 1/3 coconut oil would lighten the evoo flavor?


  20. Bebe says

    I tried a different recipe and it bombed! Wasted a couple more precious eggs trying to bring it back together and finally threw it away today. Made your recipe for the second time today and it turned out perfect again. I altered it a bit… again. First: because I KNOW nobody in MY family will eat it made from store-bought EVOO, I used “light”. I know… pretty devoid of anything good but a baby step away from my last bastion of really bad food that I have been hard-pressed to get beyond: Best Foods… soy oil yuck! But it IS what mayo tastes like for OUR family. So light oil for now. I also added more lemon juice, probably 2 T, and finally… I used my home-brewed kombucha, about 2 T as well, instead of the whey, because I had it and because of the somewhat vinegary flavor it would impart.
    I am happy to report though that I just ordered some olive oil from Chaffin Family Farm and it will hopefully be here by the time I need to make mayo again.
    I REALLY need to make this change because we use a substantial amount of mayo… I have been making home-made blue cheese and ranch dressings for years and they are the BEST! (Tasting… that is). Now it’s time they got to being the best nutritionally as well.
    Thank you so much for this post. I will let you know how it goes with the new, milder flavored oil. Looking forward hopefully…

    • Katie says

      Good job! I hear that lacto-fermented will last up to 6 months, but I don’t think I’d personally let it go that long. W/o, I’d guess as long as the egg would have anyway. Does that make sense?
      :) Katie

  21. Erin says

    I just finished making my first mayo (using a different recipe), next time I will try your recipe and see which we like better. I am making potato salad this week and hamburgers too. How was your mayo with the paprika and garlic powder? Sounds good to me. :-)

    • Katie says

      It must have been fine, but I don’t remember it. I’ve just been making the basic recipe and allowing the other flavors of the dish to cover. I really want to remember to make it with half bacon grease sometime – I think it would taste awesome!
      :) Katie

  22. says

    I just tried making this and it didn’t work. Everything seems to be homogenous, no separation, but it didn’t thicken. It’s the consistency of orange juice. Tastes great, but I’m not sure what I can do with it. :(

    • Katie says

      It could make a pretty good salad dressing, maybe? You can always try using one or two more egg yolks and pouring what you have into that. Good luck! :) Katie

  23. Laura (Maine) says

    I have had a Mayo method breakthrough! I have been making our mayo for about 6 months now. I prefer my blender over my food processor, however I have had trouble with splattering during the process. (I have always been amazed at how much can splash up through that little hole in the cover of the blender!) This morning as I was making mayo while sheilded with apron and dish towels to prevent the ruin of yet another shirt I had an idea. I took the smallest funnel that I had and inserted it into the opening of the blender cover. Presto! No more splashing out! I was so tickled that I thought I would share with you.

    By the way, thanks for the tip on the room temperature egg. It was sorely needed.

    Laura (Maine)

  24. julie says

    I’m really enjoying your website & have saved several of your recipes to try in the hopefully near future! I wanted to share another mayo recipe that I’ve been making for the past half year (unfortunately before I started saving the URL along with the recipes, so I can’t share where I got this one from). But what’s nice is it doesn’t use raw eggs and it doesn’t require any blending & really not much whisking. I’ll copy & paste it, but I’ve found the “sturdy arm” comment in it a bit exaggerated. It doesn’t taste exactly like store bought mayo I’m used to, but in dressings, recipes & on sandwiches I think it’s good (& nice knowing it’s healthy – no sugar either!).


    * 2 tablespoons cornstarch
    * 1 teaspoon sea salt
    * 1 teaspoon dry mustard
    * 1/8 teaspoon cayenne pepper
    * 1 cup evaporated whole milk
    * 1 teaspoon honey
    * 1 large egg
    * 2 tablespoons lemon juice
    * 2 tablespoons apple cider vinegar
    * 1/4 cup virgin olive oil

    This recipe isn’t hard but the first time you prepare it, it may seem tedious. After you’ve made it several times you’ll find that it goes together quite quickly and takes little effort on the part of the cook.

    Start with a 2-quart saucepan. Choose one that doesn’t burn easily. Measure the cornstarch, salt, dry mustard and cayenne into the pot. Mix with a fork to blend. Stir in the evaporated milk, honey and egg. Cook and stir the mixture over medium heat until it comes to a boil. Stir frequently and keep an eye on it because it will boil before you expect. When the mixture boils whisk it briskly to cream out any lumps. The dressing will be very thick. Remove the pan from the heat.

    Measure the lemon juice, vinegar and olive oil into the pot with the warm dressing. Using electric beaters, or a whisk and sturdy arm, beat the mixture smooth.

    Pour the dressing into a pint-sized jar. Lay a small piece of plastic wrap directly atop of the mayonnaise. Make sure it touches the entire surface. Screw the lid lightly onto the jar and place it in the refrigerator. When the mixture has cooled sufficiently you may remove and discard the plastic wrap. Hot milk mixtures tend to form a skin on top as they cool. Covering the surface with plastic wrap prevents that skin from forming.

    This mayonnaise will keep for at least 2 weeks in the refrigerator. It may be used anywhere you would normally use mayonnaise. Most store-bought versions of light-mayonnaise have questionable ingredients added to them for thickening and preservation. This version tastes much better than most brands of store-bought light mayonnaise. It is less expensive and makes use of healthy olive oil instead of low quality vegetable oils that have been extracted with solvents and other chemicals. It’s a wholesome alternative to manufactured light mayonnaise. This recipe and store-bought light mayonnaise are completely interchangeable.

    Evaporated whole milk is used to prepare this mayonnaise because it gives the finished product the richness it needs to stand up to meat or pasta salads. It’s also the least likely to curdle when you add the vinegar and lemon juice which makes things easier on the cook.

    • Katie says

      How interesting! It’s amazing how many ways there are to skin a cat. I kind of stay away from canned milk for a couple reasons, though, so I don’t know that I’d try this one. Thanks anyway! :) Katie

  25. shalom says

    I think I figured out the stick blender trick. My 1st try I use the high speed & it didn’t work. So I tried again, using low speed I gently pulsed it until it started coming together. If it is done too quickly, the oil gets pulled into the bottom too soon.

    I have health issues that require my to avoid unhealthy polyunsaturated fats (soy, canola, etc). I don’t like Kraft’s olive oil version so I used peanut oil & it didn’t taste peanutty. I don’t know if my oil is milder tasting than other peanut oils but it doesn’t seem to make food taste peanutty.
    Without mustard, it tasted a lot like Kraft mayo, best I can remember (I haven’t had mayo for close to 5 months). DH likes it, but says it doesn’t taste the same. The main thing he said was Kraft seemed to be sweeter. My health issues also require me to avoid sweeteners of ALL kinds, so I didn’t add sugar. I can separate mine & add sugar to his.

  26. shalom says

    Update: Even though I’m not supposed to have the Kraft mayo because of soy & sugar I tasted some to compare. There was something slightly different about it. The ingredients listed dehydrated garlic & dehydrated onion as the last 2 ingredients. I don’t have onion powder, but I added a bit of garlic powder to a small amount of mayo & it tasted almost identical to Kraft. (No mustard & no sugar) Next time I make a recipe I need to experiment with the amount of garlic to add.

  27. shalom says

    I use the old mayo jars to put old grease in & freeze it. When the jar is full I throw it away. If I start making our mayo, any ideas on how to dispose of the grease? It can’t go down the drain & there isn’t a good place on our property to dump it.

    • Katie says

      Either use a salsa or other jar, or just pour it into a mug, let it solidify, and scoop it out into the trash or into a paper bag or whatnot. Easy! :) Katie

  28. Jessica says

    Question–how long will this last in the frig? I’m REALLY wanting to try this and just haven’t had the guts yet. But real mayo in the store is SO expensive.

    • Katie says

      If you lacto-ferment it, it lasts quite a long time. Over a month? I’ve never kept it around quite that long, because I use it in ranch dressing and that knocks out most of a batch. Without lacto-fermenting, I would say consider how long your egg would last. Maybe a week? Hope that makes sense! It’s very worth trying, that’s for sure. :) Katie

  29. Candace says

    I saw your disclaimer. And was just wondering , would it be safe for littles with the raw eggs? I tried to skim the comments and see if there was an answer. What do you think/advise?

    • Katie says

      All I can say is that I use this mayo for my little ones (age 2 is the youngest) and never think anything of it. But, you know, disclaimer, I’m no expert! 😉 Katie

  30. says

    The funny thing is (or not so funny), I had a really sad tub of the homemade mayo gone terribly wrong sitting in my fridge. Sadly, it had gone so wrong that even your eggcellent yolk tip wouldn’t revive it. Good news? Your vlog gave me hope (Me: She just made it look so easy! My hubbs: Yeah, I don’t remember it being as hard as you made it the other day…). Thanks, Smashes!

  31. Renee says

    Katie, I just watched “your first vlog”, about making mayonnaise. How exciting! I’ve never made it homemade, but I did make some mustard the other day, and it came out pretty good (I do need to tweak it though). I even have an immersion blender! But I need to contact a friend of mine to see if I can get some fresh eggs. I can’t afford fresh eggs for my crew on a regular basis (when you’re feeding nearly-a-dozen, it gets really overwhelming sometimes!), so am stuck with the store-bought kind, but would definitely go out of my way for fresh eggs for mayo!

  32. Susan R says

    Just got a stick blender for $3 at Good Will last week and especially wanted to make mayo with it. Now…I am inspired! Thank you.

  33. gayle says

    I have been making mayo for about 6 months, just enough for whatever I am making so the whey will be nice for bigger batches. Also, you can use pasturized eggs if you are worried about bacteria, or as I do, gently cook the yolks in a shallow pan on LOW heat just until you see a few bubbles around the edge. Cool to room temp and make your mayo. And, a 1/4 of dry mustard works well too.

  34. Shauna says

    My mother only made mayo when we were kids, she never bought it in the store, and she made it in the blender… we loved to watch it change! Her recipe is a little different…

    2 whole eggs
    2 t dry mustard
    2 t salt
    2 T lemon juice
    2 C oil

    Back then, she just used vegetable oil, but now I would use EVOO, or something similar. Thanks for the great vlog… and your disclaimer is priceless!

    • Shauna says

      Ok… um, just tried to make this for the first time in, well, decades… TOTAL FLOP!! The first time, it mixed together ok, but no thickening whatsoever! I tried a half batch next, using the lowest setting instead of the highest, and it thickened up some, but didn’t mix especially well, and it tastes funny (I used almost all EVOO for that one). I tried using it in my macaroni salad and deviled eggs, and it just wasn’t very good. I am so disappointed! But not quite sure where I went wrong… any suggestions?

      • Katie says

        I’m finally getting caught up on comments after our move…

        First thing – are you using a narrow container to mix it? And pouring the oil in rather slowly? And using room temp eggs? All those things make a big difference on the emulsion. You might try virgin olive oil to balance out the flavor; it’s much less strong than EVOO. I hope that helps!! Good luck next time! :) Katie

  35. Eva says

    I love olive oil but I still think the taste is too strong in mayo so I usually use regular olive oil. It still has bit of olive taste, but we love it. Just wondering if using grapeseed oil might help for those that are struggling with what oil to use…

    Also – total newby questions: I am just learning about lacto-fermenting and find it intriguing. Since we already make our mayo I figure this is as good a place to start it as any, but…where does one get whey? :)

  36. RoseAnneH says

    I just started making my own mayo this summer. I bought an immersion blender just for the occasion (although I wanted it for soups this winter). The recipe I use is very similar except it uses two yolks and one whole egg. I use half unrefined extra virgin coconut oil and half evoo. I also add garlic powder. One difference though is that I put all the ingredients (including the oil) in the container at the same time. Then I lower the blender to the bottom (where the eggs have settled), turn it on, and very slowly raise it up. In about 10 seconds I have perfect mayo every time. None of this awkward slow drizzling of oil. I do try to make it a day ahead because I think the flavor improves overnight.
    Great video!

  37. says

    well, another cup of expensive oil wasted. I just cannot get mayo to come out right. *sigh* I’m frustrated. I even drizzled the oil at a snail’s pace this time and it still didn’t emulsify. Then I started over adding another egg as you suggested and no luck.
    I really don’t want to breakdown and buy an emersion blender; it’s just not in the budget but I really, really want to make mayo :-(

    I will prevail, Lord willing!

    ps – great video by the way; at least now I know what I’m looking for when I’m blending.

    • Katie says

      Oh, what a bummer! Save the oil and add some Italian seasoning and white wine vinegar and call it Italian dressing, I say! Maybe flex your muscles and whisk it the old-fashioned way?
      😉 Katie

      • says

        Update! I found a brand new hand blender at our local Rescue Mission Store for…..$1.00!!! Brand new!! $1.00!!! Thank you Lord!
        When things settle down a bit around here I’m getting back on the Mayo train. :-)

  38. Angie says

    Do you ever get pink spots in your mayo, or do you have any idea why we would be getting them? We do lacto-ferment, and we’ll still get them even after only a week or so.

    • Katie says

      No, that’s a new one on me. Sounds a little like what I found in expired sour cream yesterday. How long do you leave the mayo on the counter to lacto-ferment? Old whey maybe? Or whey that has a little yogurt left in it on accident? I’m perplexed!
      (Do you eat it or throw it out at that point?)

      • Angie says

        I leave it out for 7 – 8 hours to lacto-ferment. The whey is a month or two old. I think NT says it should last like 6 months? It’s kefir whey and does have just a little milkishness to it on top. I strain the kefir through a flour sack cloth sitting in a mesh strainer. I’m not sure how to get it strained any better. Maybe a coffee filter?

        We threw the whole thing out the first time (there wasn’t mush left). This last time, my husband just scooped out the top where the pink was and used it without any ill effects that we’re aware of. But now that there’s more, he’s hesitant to keep using it. I plan to make a fresh batch tomorrow.

  39. Cindy says

    thanks for your encouragement. I too had found an immersion blender recipe. but recently my kept breaking. and I’d stick it in the fridge and use it for salad dressing. But it’s not the same. I was using sunflower oil, and it worked. But NOT with my olive oil, and NOT in the food processor, or in the mini processor! Just with the hand blender and the sunflower oil. But I’ve read that SFO isnt the best, and one should really use EVOO. I will try the extra egg yolk. Also, when it DOES work, it comes out very firm, sort of gelled. On other video blogs, I’ve seen it very creamy and flowy. I guess I’ll keep trying. I’m determined for my family to get HEALTHY mayo.

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