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Home Made Mayonnaise

Home Made Mayonnaise

  • Prep

    5 m
  • Ready In

    5 m
CynthiaRussell

CynthiaRussell

This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
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Reviews

bitch'n kitchen
193

bitch'n kitchen

7/15/2006

This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise.

Jay
162

Jay

7/20/2007

I like this recipe so far but switch out the mustard and the lemon juice and replace it with white wine vinegar at least 2 tablespoons of it. and leave out the garlic

PatD
141

PatD

2/4/2007

This might be totally out of the box for mayonnaise, but I used Eggbeaters and it turned out great! I added more garlic also, as I'll be using the mayo in a salad dressing, and it is also great. I may never buy mayonnaise again!

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