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Homemade Mayonnaise

  • Author: Katie Kimball


  • 23 egg yolks
  • 1/2 tsp. yellow mustard OR mustard powder
  • splash white wine vinegar (optional)
  • 1/21 Tbs. apple cider vinegar or lemon juice
  • 1 tsp. sugar (or any sweetener, optional)
  • 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • dash garlic powder and paprika, optional
  • 1 c. EVOO or blend of EVOO and sesame oil or EVOO and virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)


  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 1/2-1 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…