• Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
    • Weekly Meal Plans
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Sign Me Up!
Recipes » How To Make Homemade Mayonnaise

How To Make Homemade Mayonnaise

By Kate Morgan Jackson

Jump to Recipe

Want to know how to make homemade mayonnaise? All you need are eggs, oil, mustard powder and lemon juice, and 5 minutes. Here’s the easy recipe!

My journey towards learning how to make homemade mayonnaise started a little over 30 days ago, when the Southern husband and I started out on the Whole 30 eating plan (and more on that later), but let me just say this right now: among the many other benefits of this past month, having to make my own mayo was a game-changer.

As someone who routinely makes her own ricotta cheese, butter and jam (and all of these are both ridiculously easy and one million times better than the store bought variety), you’d think at some point it would have dawned on me that mayo might fall into that category.

But no, I’ve only figured out a few weeks ago that eggs, olive oil, mustard powder, salt and lemon juice, my handy food processor and 5 minutes are the only things standing in between me and mayo that leaves the jarred stuff in the dust.

So, because the making of the mayo is only going to take me a sentence or two to explain, here’s my verdict on the Whole 30.  As some of you know, the Southern husband and I started this last month, and in a nutshell it meant taking all gluten, sugar, dairy, legumes and alcohol out of our diet.

We were left with protein (fish, beef, poultry, eggs), lots of veggies and fruits, and what the Whole 30 folks describe as healthy fats.  Avocados, olive oil, anything made out of a coconut and so on.  We went into it for different reasons – me because I had heard wondrous reports of people who were no longer getting chronic headaches (I am one of that headache-suffering tribe – everything from garden variety headaches to torrential migraines).

The Southern husband is always up for any kind of healthy eating adventure.  And while Whole 30 is not specifically aimed at losing any weight and the two of us are in pretty good shape weight-wise, we both wouldn’t have said no to losing a few pounds.

So we put the bacon in the freezer (most bacon contains sugar.  Sob.) and I made a 30 day meal plan that didn’t include any of that stuff above.  A 30 day meal plan that included four dinner parties, just to up the pressure. I bought a spiralizer. And away we went.  I made coconut beef stew and salmon with mango salsa.  Pineapple shrimp gazpacho and ginger lime steak.  We had a cookie sheet clambake.

Sure, I missed my merlot and the milky, sugary tea I love in the morning, but let’s put it this way: we did not suffer.  We weren’t hungry.  We had a grand old time at the dinner parties. And…

…I am going on three weeks without a single headache.  As a 2-3 headache a week girl, this is nothing short of a miracle for me.  The Southern husband, who regularly gets the sneezies and itchy eyes from allergies hasn’t had the sneezies or itchy eyes since about the middle of the Whole 30.  I’ve lost 8 pounds and he has lost 5.

And – bonus points! –  because it was that or no mayo in our tuna salad, I figured out how to make homemade mayo.  So in addition to reintroducing just a little wine and cheese and bacon back into our diets, the homemade mayo is here to STAY.

Here’s the simple method for how to make homemade mayonnaise!

So here are the few sentences: put a room temperature egg into your food processor with a little mustard powder and salt.   While the food processor is running, slooooooooooowly drizzle the olive oil into the egg mixture.  I mean slowly.  A trickle.

And here comes something magical I have discovered about my food processor: look at the insert for the feeding tube – that piece you use to push ingredients down into the bowl when you are shredding or grating something.  It has a teeny tiny hole in the bottom.  If you pour the oil in to the processor through the insert, that teeny hole will trickle the oil in EXACTLY the right amount and at EXACTLY the right speed.

One way or the other, you will see the ingredients start magically turning into mayo almost immediately.  When the oil is all in and everything is looking mayo-like, gently stir in some lemon juice.

And voila, you have made your own mayo!  Spoon it into a mason jar and admire it, and then put it in the fridge.  Or use it to make tuna salad while you are on the Whole 30, or a BLT with fried egg if you aren’t.

The more you know…

Print
homemade mayonnaise

How To Make Homemade Mayonnaise


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About a cup
  • Category: Staples
  • Method: No Cook
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Want to know how to make homemade mayonnaise? All you need are eggs, oil, mustard powder and lemon juice, and 5 minutes. Here’s the easy recipe!


Ingredients

  • One egg, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1 1/4 cup light olive oil or safflower oil
  • Juice from 1/2 lemon

Instructions

  1. Put egg, salt and mustard powder in a food processor. Process until combined.
  2. With the machine running, pour in the oil as slowly as you possibly can – a teeny trickle. Blend until the oil is fully incorporated and your mayo looks like mayo!
  3. Gently stir in the lemon juice.
  4. That’s it! You made mayo! Store in the fridge after you admire it.

Notes

I love safflower oil best for this recipe. If you are using olive oil, use the lightest color oil you can find. The heavier olive oils can flavor the mayo in a non-mayo-tasting way.

about 1 tablespoon1550.1 g77.1 mg17.8 g2.6 g0 g0.1 g0 g0.4 g11.6 mg

We love seeing what you do
with our Framed Cooks recipes.

Just tag @FramedCooks on Instagram, Pinterest or Facebook
so we can admire the deliciousness!

 

332 shares
  • Facebook54
  • Twitter
  • Yummly
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe?
Click here to email them the link!

Published on August 27, 2015

Last Post:
Tomato Peach Salad
Next Post:
Shrimp Pasta Fra Diavolo

I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!) Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Min says

    August 27, 2015 at 11:28 am

    I’m intrigued by this! Two questions: How long does it keep, and what about the raw egg aspect?

    Reply
    • Kate says

      August 27, 2015 at 1:46 pm

      It keeps a week or even a little more in the fridge. You can’t really get around the raw egg part, but I am super careful about where I buy eggs and what kind…that’s my best advice on that end!

      Reply
  2. Karen Nelson says

    August 27, 2015 at 12:35 pm

    Just wondering about your headaches and the nitrates?
    I try to eat nitrate free bacon( which I have found some locally and Trader Joes has one) and wine is tricky unless you go organic, to eliminate nitrates. I stopped drinking red wine for the most part (love Merlot) and noticed an improvement. A friend of mine switched to Pinot Noir and does better. Cheese can be tricky too. Maybe a little research as you start adding foods back in or maybe it will be trial and error. I hope you will share your findings.
    Congrats on staying the course and I am going for the mayo!

    Reply
    • Kate says

      August 27, 2015 at 1:49 pm

      Hi Karen! My headaches are definitely linked to something in wine, because I had the same reaction. For me, I think it is the sugar, and I am going to experiment with some European wines (instead of my beloved Californias) because their sugar amount can be lower. I’m also trying organic wines, and the Merlots and Pinots that are lower in tannins. I will definitely keep you posted! Meantime, happy mayo-making!

      Reply
  3. ColleenB. says

    August 28, 2015 at 8:59 am

    I make my Mayo by using an Egg Substitute. and bringing Everything to room temperature.
    If you still want to make mayo using raw eggs you can do so, using the freshest eggs as possible. Using Organic eggs would also be a big plus.
    If you would like to cook the eggs, simply whisk the yolks with the lemon juice and then heat slowly (very slowly) while stirring until it reaches 160°F (about when the mixture coats the back of a metal spoon and the yolk starts producing a few bubbles). Heating too fast will result in scrambled eggs. Place the pan into ice water to stop the cooking and stir until the egg yolk cools down (try not to get water into the pan). then proceed with the recipe as before (add salt, pepper, oil).

    Reply
    • Kate says

      August 28, 2015 at 9:17 am

      Colleen, thank you SO much – I’m getting many questions about the raw egg part. I do always get organic, cage-free eggs, and your alternatives are great. Really appreciate it! :)

      Reply
    • ColleenB.l says

      August 28, 2015 at 9:32 am

      egg substitute to equal 1 egg – usually 1/4 cup (or 1 whole egg for a traditional version)

      Reply
      • Kate says

        August 30, 2015 at 2:24 pm

        Thanks again! :)

        Reply
    • BJ Long says

      January 17, 2019 at 11:27 am

      I would think the lemon juice would cook the eggs like it does for shrimp in ceviche.

      Reply
      • Kate says

        January 17, 2019 at 11:33 am

        I know, but it doesn’t – it just adds that little bit of tang that you want with good mayo! :)

        Reply
  4. cupcakes says

    August 28, 2015 at 3:43 pm

    I wonder if I can add some garlic, I love it’s flavor and my family too

    Reply
    • Kate says

      August 30, 2015 at 2:24 pm

      I’m sure you can – just remember that raw garlic has quite a bite to it, so I would use just a teeny bit. Garlic salt might also be an option?

      Reply
      • cupcakes says

        September 1, 2015 at 6:42 pm

        that a better idea, still I will share my family impression of this mayonnaise

        Reply
      • Diane says

        September 5, 2015 at 1:52 am

        I bet you’d like aioli, which is a classic garlic and olive oil mayo. So very good.

        Reply
        • Kate says

          September 5, 2015 at 11:21 am

          That is a GREAT suggestion!

          Reply
  5. Sandy says

    February 18, 2019 at 10:54 am

    Can other oil be used : like grape seed, avocado or extra virgin olive oil?

    Reply
    • Kate says

      February 22, 2019 at 9:12 am

      Hi Sandy! You can use any of those, as long as they don’t have a strong flavor of their own, because that will impact the flavor of the mayo. I’d be most careful with olive oil – taste it first – because sometimes it can have its own very pronounced flavor. Hope that helps!

      Reply
  6. Suz says

    March 8, 2019 at 8:42 am

    Can you use a blender if you don’t have a food processor? Do you know if it works the same way?

    Reply
    • Kate says

      March 10, 2019 at 11:07 am

      Hi Sue! I’ve never tried it with a blender, but I think it should give you a similar result as long as you pour the oil in super slowly through the opening in the blender lid. The main thing that will be a pain is getting the mayo out of the blender, as it will involve scooping it out around the blender blades. But that’s better than having no homemade mayo at all, right? :)

      Reply
  7. Cindy Salisbury says

    April 17, 2019 at 8:36 am

    Can I use fresh eggs from my chickens?

    Reply
    • Kate says

      April 17, 2019 at 8:59 am

      You totally can! It will be the best mayo ever with fresh eggs! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Julia Child's Filet Of Sole
  • Pasta with Buttered Egg Sauce
  • Grandpa's Coca-Cola Ribs
  • Ricotta Scrambled Eggs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2023 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

332 shares
332 shares
  • 54