Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!
March 30 2015 recipe by Jill Wallentin, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments
Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
4 servingservings
Ingredients
- 1 1 eggeggs
- 1 tsp 1 tsp Dijon mustard
- 2 tsp 2 tsp white wine vinegar or lemon juice
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml light olive oil or avocado oil
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Crack the egg into a tall and narrow mixing bowl, a large glass measuring cup, or beaker, and add the Dijon mustard, vinegar, and salt.
Place the immersion blender in the bottom of the container before turning it on. Start mixing using one hand and use the other hand to slowly pour the oil into the bowl in a thin steady stream while you keep mixing. Note that the lowest layer is supposed to turn white and creamy before you raise the blender to the next layer. The mayonnaise is ready when it's thick and fluffy.
Taste for seasoning. Add more salt, vinegar or lemon juice, and dijon based on your preferences.
Tip
Homemade mayo keeps at least 5 days in the refrigerator.
Recommended special equipment
Tall and narrow mixing bowl a large glass measuring cup or beaker, and an immersion blender.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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204 comments
151
Reply to comment #118 by Jan
Brian McGuire
May 19 2020
Same! not a fan
152
Matty
June 24 2020
This sometimes separates in a fridge that's too cold. I recommend doubling the egg yolks
153
Adam Brown
June 28 2020
made this using apple cider vinegar with 1/4 teaspoon fine ground pink salt and 1/4 teaspoon of white pepper, best mayonnaise I have ever made.
154
r_reemso
July 7 2020
It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?
Reply: #155
155
Reply to comment #154 by r_reemso
Crystal Pullen Team Diet Doctor
July 7 2020
It tasted like olive oil I couldn’t eat it 😖 can I replace it with sunflower oil?
An extra light oil is recommended, either avocado or olive oil. Sunflower oil is source of omega-6 PUFAs. https://www.dietdoctor.com/low-carb/fat
156
Dominik
July 7 2020
No point to lose your nerves, ingredients and time to work on that recipe. Take me 3 attempts to get something not even close to the good substitute. Avocado oil cost you about 8 pounds for 250ml which is basically quite a lot for one small jug of mayo. I stopped tryinh cause there is no point. You can get cheap and good mayo from HB for 4 pounds. Huge difference in taste. On plus
157
Joanne
July 19 2020
I've got two recipes for mayo. One uses the whole egg while this one uses just the egg yolk. Can you tell me which is correct and what the reasons are? Thanks
Reply: #158
158
Reply to comment #157 by Joanne
Kerry Merritt Team Diet Doctor
July 19 2020
I've got two recipes for mayo. One uses the whole egg while this one uses just the egg yolk. Can you tell me which is correct and what the reasons are? Thanks
Hi, Joanne! It's really personal preference, but using the whole egg provides a little more protein, which can help the mayo bind. You may want to try it both ways to see which kind you prefer.
Reply: #193
159
KetoAnna
July 25 2020
First time making this, my comments are
1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
3. How do you know when it has "set"?
4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
Please explain this recipe further so that we have success!
Thank you.Reply: #161
160
KetoAnna
July 25 2020
Yep, I recommend watching Jamie Oliver's recipe for mayonnaise on Youtube. Cleary explained and easy to do.
161
Reply to comment #159 by KetoAnna
Kerry Merritt Team Diet Doctor
July 25 2020
First time making this, my comments are
1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
3. How do you know when it has "set"?
4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
Please explain this recipe further so that we have success!
Thank you.This video from Kristie Sullivan should be helpful! https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-ke...
162
Reply to comment #3 by Meighen
brenda27
August 1 2020
Thank you so much! Saw your comment after 3 failed attempts. Used a whole egg and your blending method and I have perfect mayo!
163
Noelene
August 11 2020
Haven’t tried this yet but live Naomi’s photography
Reply: #164
164
Reply to comment #163 by Noelene
Crystal Pullen Team Diet Doctor
August 12 2020
Haven’t tried this yet but live Naomi’s photography
Sweet :)
165
nalini_ef
August 12 2020
What can I use instead of mustard please? I'm intolerant to it.
Reply: #166
166
Reply to comment #165 by nalini_ef
Kristin Parker Team Diet Doctor
August 12 2020
What can I use instead of mustard please? I'm intolerant to it.
There may not be a good substitute for the mustard in this recipe. You may be able to omit it.
167
Hilary
August 27 2020
If your mayonnaise curdles (i.e.is thin and watery, and separates), the container you’re making it in may be the problem. It needs to be just big enough to accommodate the head of the stick blender, but if it’s much larger than that the mayonnaise may not emulsify properly. (Thanks to the wonderful Serious Eats website for this tip.). I use a tall drinking glass of the right diameter. A good dollop of Dijon mustard in with the egg yolk/whole egg helps too, and so does putting the lemon (or lime, or yuzu) juice with the egg yolk. I like to use much more juice than suggested above: around 2 tablespoons/30ml, for a really good citrus taste.
168
Whitney
September 6 2020
I've now made mayonnaise twice. I used different recipes (although somehow all recipes are nearly the same). Both times it separated but I was able to save it. Here's what I've learned:
1. Vitamix blender did not work so well. I think it cooked the mayonnaise - it got way too hot! Whisk is also possible but exhausting (I had muscle aches for days)! Immersion blender is a good compromise. But...as others have mentioned, use a vessel that is just slightly bigger than the immersion blender.
2. To save a broken mayo - you can prepare another egg yolk and then add the separated mayo to the egg yolk as if you were adding oil. Whisk or immersion blender worked for me.
3. My internet research (and other comments) tells me that in the beginning go very very very very slow - i think the Jamie Oliver YouTube video shows it the best - especially in the beginning, oil should be added drop by drop. After it begins to thicken, you can add oil in a "steady stream."
4. Maybe the key is to start just with the egg and mustard. Only at the end should you add the vinegar or lemon juice and salt.
5. For some reason, frozen egg yolks have more thickening power. I now can say this from experience. I saved my split mayo with some frozen egg yolks, and was able to add a lot more oil too, making a much bigger batch.
6. I have a cookbook (Simplicious by Sarah Wilson) which suggests to add a tablespoon of whey (i.e. the liquid leftover after straining yogurt to make thick Greek-style yoghurt) to make lacto-fermented condiments (you can preserve your own hot sauce and ketchup this way), let it sit out at room temperature a few hours, and then refrigerate. My mayo developed a slightly funky fermented, but not unpleasant, flavor, and lasted about 3 weeks in my refrigerator (until I ate it all).
7. I was not a fan of using olive oil - was too bitter. Avocado oil tasted good, and I had some rapeseed oil on hand (Rapsöl in German, similar to Canola) and it also tasted good.Reply: #169
169
Reply to comment #168 by Whitney
Crystal Pullen Team Diet Doctor
September 8 2020
Check this out for how to make perfect mayo every time. https://www.youtube.com/watch?v=z64PIBz3y8Q&t=1s
170
Maja
September 23 2020
Definitely not an idea to use olive oil, very bitter. Avocado oil is a must.
Reply: #171
171
Reply to comment #170 by Maja
Crystal Pullen Team Diet Doctor
September 23 2020
Definitely not an idea to use olive oil, very bitter. Avocado oil is a must.
The type and quality of olive oil will make a difference.
172
joanna
October 12 2020
0.2 g net carbs per serving? how big is serving???
Reply: #173
173
Reply to comment #172 by joanna
Kristin Parker Team Diet Doctor
October 13 2020
0.2 g net carbs per serving? how big is serving???
That will depend on how much your batch expands as it emulsifies. As written, this makes 4 servings but you can use as little or as much as you need.
174
Reply to comment #7 by Tim H
Jamina
November 9 2020
avidin in raw eggs is not an issue for your dog, unless you feed ONLY the egg white, without the yolk and lots of it.
This myth is based on a study done on mice where they were only fed egg white for extended periods of time. unfortunately many vets jumped onto that myth, but one of them (Dr. Karen Becker) corrected herself since and wrote up an updated article and why she now again promotes the feeding of raw eggs.
My cats get about 2 raw eggs a week. always with the egg white.175
Reply to comment #3 by Meighen
Kate
December 27 2020
Damn, I got an egg soup another time. How long do you make it?
Reply: #176
176
Reply to comment #175 by Kate
Kerry Merritt Team Diet Doctor
December 27 2020
Damn, I got an egg soup another time. How long do you make it?
Check out this video from Kristie for some helpful tips! https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-ke...
177
Bagira
January 4 2021
Followed to a "t", blended for 10 minutes, but it never set.
178
Richard
January 11 2021
Well, that was a disaster. Don't think I wanted egg yolk and oil drink rather than mayo. The video has no relation whatsoever to the recipe above.
Reply: #179
179
Reply to comment #178 by Richard
Crystal Pullen Team Diet Doctor
January 11 2021
Well, that was a disaster. Don't think I wanted egg yolk and oil drink rather than mayo. The video has no relation whatsoever to the recipe above.
I am sorry this one isn't working for you. The purpose of the video (https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-keto-mayo) is to show the technique for making mayonnaise and the variety of ingredients you can use. The primary tip is to be sure to use a container that is only slightly larger than the immersion blender and hold the blender to the bottom until it begins to emulsify.
180
derrick.farnell
January 17 2021
I don't understand why the recipe advises to only add the oil very slowly, after mixing the yolk and mustard, when — as user Meighen pointed-out in a comment here of six years ago — you can just add all of the ingredients to your mixing container at the same time, and then zap it with a hand blender, starting with the head of the blender at the bottom of the container. This way, the process takes just a few seconds. Perhaps this only works with a tall container that's only a bit wider than the head of the blender, but given that the recipe requires a blender, I don't see why it can also require such a container.
I also don't understand why the instructions state to use only the yolk, when you can make the mayonnaise with a whole egg, and doing so probably reduces the chances of the mixture failing to thicken.
These two instructions are especially puzzling given that the Diet Doctor video on making mayonnaise instructs to add all of the ingredients to the container at the same time, including a whole egg! See:
https://www.youtube.com/watch?v=z64PIBz3y8Q&t=1s
After three failed attempts to get the mixture to thicken by following the recipe, it worked first time, and within seconds, when I just put everything in the container at the same time, and used a whole egg.
Reply: #181
181
Reply to comment #180 by derrick.farnell
Crystal Pullen Team Diet Doctor
January 18 2021
I don't understand why the recipe advises to only add the oil very slowly, after mixing the yolk and mustard, when — as user Meighen pointed-out in a comment here of six years ago — you can just add all of the ingredients to your mixing container at the same time, and then zap it with a hand blender, starting with the head of the blender at the bottom of the container. This way, the process takes just a few seconds. Perhaps this only works with a tall container that's only a bit wider than the head of the blender, but given that the recipe requires a blender, I don't see why it can also require such a container.
I also don't understand why the instructions state to use only the yolk, when you can make the mayonnaise with a whole egg, and doing so probably reduces the chances of the mixture failing to thicken.
These two instructions are especially puzzling given that the Diet Doctor video on making mayonnaise instructs to add all of the ingredients to the container at the same time, including a whole egg! See:
https://www.youtube.com/watch?v=z64PIBz3y8Q&t=1s
After three failed attempts to get the mixture to thicken by following the recipe, it worked first time, and within seconds, when I just put everything in the container at the same time, and used a whole egg.The recipe has been updated as of Jan 14, 2021.
Reply: #182
182
Reply to comment #181 by Crystal Pullen
derrick.farnell
January 19 2021
Thanks — I printed the recipe just before the change.
However, the recipe still instructs to add the oil very gradually, whereas, as I said in my last comment, this isn't necessary — indeed, as I also said, your own video instructs to just add all of the ingredients at the start. Doing it this way is so much quicker and easier.
Reply: #183
183
Reply to comment #182 by derrick.farnell
Crystal Pullen Team Diet Doctor
January 20 2021
Thanks — I printed the recipe just before the change.
However, the recipe still instructs to add the oil very gradually, whereas, as I said in my last comment, this isn't necessary — indeed, as I also said, your own video instructs to just add all of the ingredients at the start. Doing it this way is so much quicker and easier.The technique may vary. Use the one that works best for you.
Reply: #184
184
Reply to comment #183 by Crystal Pullen
derrick.farnell
January 20 2021
I don't follow — if it makes no difference to the outcome whether you slowly add the oil while mixing, or add all of the oil to the other ingredients before mixing, why are you instructing the former, given that the latter is quicker and easier?
185
derrick.farnell
January 29 2021
I haven't received a response to my last question.
Replies: #186, #187
186
Reply to comment #185 by derrick.farnell
Kristin Parker Team Diet Doctor
January 29 2021
I haven't received a response to my last question.
I have asked the recipe team for assistance.
187
Reply to comment #185 by derrick.farnell
Kristin Parker Team Diet Doctor
February 1 2021
I haven't received a response to my last question.
I received this response from the recipe team!
"Working the oil in slowly helps with oil emulsification, especially if you're making a larger batch to keep in the fridge. If the other way works for him, he should stick to it."188
Margo
February 23 2021
I am so impressed. I followed the recipe and instructions to a T and I have a batch of delicious Mayo.
I used an immersion blender and a 12oz wide mouth Ball jar. It is cooling in the fridge as we speak. Just hope it doesn't
separate.Reply: #189
189
Reply to comment #188 by Margo
Kristin Parker Team Diet Doctor
February 23 2021
I am so impressed. I followed the recipe and instructions to a T and I have a batch of delicious Mayo.
I used an immersion blender and a 12oz wide mouth Ball jar. It is cooling in the fridge as we speak. Just hope it doesn't
separate.Fantastic! I am glad that this recipe was such a success for you!
190
Reply to comment #25 by YankeeLaker
Norbeck
March 18 2021
YankeeLaker, Bitter phenols in olive oil can be extracted by shaking the oil with hot water. The bitter compounds favor the water partition, and leave the mild flavored oil which is poured or scooped off the top. Test with a small amount of oil first to evaluate the effect.
191
Corey
April 9 2021
500 calories for 1 serving...yikes
192
nwcooley
May 11 2021
I wondered about not using pasteurized eggs? In the United States, commercial eggs typically aren’t pasteurized, and they’re also washed before they’re sold, so heating eggs is essential to ward off nasties like salmonella. Cooks Illustrated recommends using two yolks with 3 tablespoons of water and 4 teaspoons of lemon juice, and heating in the microwave, stirring frequently, until the yolks reach 160 degrees Fahrenheit. Their recipe also has Dijon mustard, plus a little sugar which could be omitted. By precooking the eggs, they say it’s safe in the fridge up to a month.
193
Reply to comment #158 by Kerry Merritt
Samantha
June 10 2021
This recipe worked absolutely perfect!! It's definitely making sure you have a tall narrow container. The first time I made it was in a glass jar that was wide and it was watery. I have often wondered if the eggs need to be at room temp or the mustard.... nope it's all about the narrow jar being no wider than the handheld blender. I used plain olive oil Filippo Berio, cheap Dijon, salt and lemon it's the best I've ever made it and I've had plenty of disasters. The video was excellent thank you!
194
Carole
July 3 2021
first time I have made my own mayo - thumb sore from pressing on blender button :) but otherwise a success. will tweek the flavourings another time. thank you for giving me the confidence to have a go at something that has always seemed like culinary mystery!
Reply: #195
195
Reply to comment #194 by Carole
Kerry Merritt Team Diet Doctor
July 3 2021
first time I have made my own mayo - thumb sore from pressing on blender button :) but otherwise a success. will tweek the flavourings another time. thank you for giving me the confidence to have a go at something that has always seemed like culinary mystery!
So glad you gave it a shot, Carole! Hope you enjoy!
196
Michael
July 10 2021
The lady in the video says to add 2 tablespoons of lemon juice but the written recipe above says 2 teaspoons. Which is it? My first batch ruined and I am figuring it was the 2 TABLESPOONS.
Reply: #197
197
Reply to comment #196 by Michael
Kerry Merritt Team Diet Doctor
July 10 2021
The lady in the video says to add 2 tablespoons of lemon juice but the written recipe above says 2 teaspoons. Which is it? My first batch ruined and I am figuring it was the 2 TABLESPOONS.
It's best to follow the written recipe, as it will be most up to date.
198
Jennifer
July 17 2021
What can be done to make it last longer in the refrigerator? My mother-in-law used to make mayonnaise and we kept it for ages!
Reply: #199
199
Reply to comment #198 by Jennifer
Kerry Merritt Team Diet Doctor
July 18 2021
What can be done to make it last longer in the refrigerator? My mother-in-law used to make mayonnaise and we kept it for ages!
Hi, Jennifer! If you lacto-ferment the mayonnaise you can keep it for up to 2 months. The easiest way is to add 1 tbsp of yogurt whey per 4 servings (liquid at the top of plain, unflavored yogurt) pour into mayonnaise after its made and stir. Leave finished mayonnaise at room temperature for 8 hours to activate the enzymes found in yogurt whey. Store in an airtight jar in the fridge.
200
Laura
July 28 2021
How do you make this if you don't have the immersion blender please?
Reply: #201
201
Reply to comment #200 by Laura
Kristin Parker Team Diet Doctor
July 28 2021
How do you make this if you don't have the immersion blender please?
You can try it in a traditional blender but it may not produce the right amount of agitation to emulsify the mayo.
202
nigeldclegg
October 22 2021
I've been making this weekly for over a year following the recipe exactly and it's always fabulous. I'm surprised to see people are having difficulty with it. The only thing I do differently is I've already added the light olive oil in the jug before I use my immersion blender. As instructed I put the head of the blender in the bottom of the jug so it covers the egg and mustard, and then very slowly raise the blender, up and down. Perfect every time.
203
Guadalupe
December 17 2021
I agree with nigeldclegg, I have been making mayo for years, I add the lemon juice at room temperature, and a very light olive oil, powder garlic and salt, altogether and blend it using my immersion blender. It lasts in the refrigerator for weeks, when using it I never use a metal knife, I use a plastic teaspoon instead.
204
Aileen
July 3 2022
Can i use a blender insteas of immersion blender??
Reply: #205
205
Reply to comment #204 by Aileen
Kerry Merritt Team Diet Doctor
July 4 2022
Can i use a blender insteas of immersion blender??
Yes, while we do recommend an immersion blender, a regular blender should be fine.
206
Adelaide
August 14 2022
I've been using this recipe for 4 months with good success, and have noticed a couple of things:
1) Use ingredients as suggested in the recipe.
2) Use EXTRA-MILD olive oil (or even classic), not the extra virgin type you would use on a salad.
3) The result depends a lot on the type of immersion blender. I have three: a cheap Ideale, a middle-of-the range Moulinex, and a fairly expensive Bamix. With the Ideale it's a failure; the bottom doesn't get mixed and the mayo has a weird consistency. With the Moulinex I have to add the oil slowly by lifting the blender gradually. It works fine, but it takes about 10 minutes and the blender handle gets very hot. With the Bamix I put all the ingredients in at once but in order (whole egg, wine vinegar, mustard, oil). The mayo takes less than half a minute to make and is lovely and creamy. So I think it depends on the quality (unfortunately) of the blender.
4) Expense is an issue regarding the oil. Olive oil has more than doubled in price since the start of the year, avocado oil is beyond our budget for mayo. Rapeseed would be a quarter of the price, but my understanding is that it's bad for you.I hope this helps. I'm not sure what store-bought mayo costs but I doubt it contains olive oil.
Reply: #207
207
Reply to comment #206 by Adelaide
Kerry Merritt Team Diet Doctor
August 15 2022
I've been using this recipe for 4 months with good success, and have noticed a couple of things:
1) Use ingredients as suggested in the recipe.
2) Use EXTRA-MILD olive oil (or even classic), not the extra virgin type you would use on a salad.
3) The result depends a lot on the type of immersion blender. I have three: a cheap Ideale, a middle-of-the range Moulinex, and a fairly expensive Bamix. With the Ideale it's a failure; the bottom doesn't get mixed and the mayo has a weird consistency. With the Moulinex I have to add the oil slowly by lifting the blender gradually. It works fine, but it takes about 10 minutes and the blender handle gets very hot. With the Bamix I put all the ingredients in at once but in order (whole egg, wine vinegar, mustard, oil). The mayo takes less than half a minute to make and is lovely and creamy. So I think it depends on the quality (unfortunately) of the blender.
4) Expense is an issue regarding the oil. Olive oil has more than doubled in price since the start of the year, avocado oil is beyond our budget for mayo. Rapeseed would be a quarter of the price, but my understanding is that it's bad for you.
I hope this helps. I'm not sure what store-bought mayo costs but I doubt it contains olive oil.Thanks for your feedback, Adelaide!
208
Diddy Dalton
March 16 2023
Absolutely love this recipe, perfect creamy mayonnaise in minutes and makes a fabulous coleslaw to go with your Keto style burger and chips. Really recommend and it's so easy to make (I used light olive oil).
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