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Home » Dairy-Free

How to Make Mayonnaise

Feb 13, 2009 · 12 Comments

Homemade mayonnaise

I'm so proud when I manage to re-create the taste of something that I used to buy in a jar. And this is quite simple to make—it just requires a bit of patience as you slowly drizzle the oil into the processor.

Homemade mayo is great because you choose the oil to use, and the egg, and the, well, you get the point. Enjoy!

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5 from 1 vote

Mayonnaise

Drizzle the oil in slowly so that the processor has time to fully emulsify the oil into the egg mixture. If the oil is separating from the mixture, you probably need to slow down the drizzle. You can store mayo in a sealed jar in the refrigerator for a few weeks.
This recipe makes about 1 cup of mayonnaise.
Servings: 16 tablespoons
Calories: 17kcal

Ingredients

  • 1 large egg
  • 1 teaspoon lemon juice or white vinegar
  • 1 teaspoon Dijon mustard or dry mustard
  • drizzle of honey optional
  • 1 cup oil mild-flavored oil like a light avocado, safflower, sunflower, or a light olive oil

Instructions

  • In a food processor, add the mustard, egg, lemon juice, and honey.
  • Turn your processor on high and slowly drizzle the oil in the mixture - add it to the small opening on top that many processors and blenders provide.
  • Store in a sealed container in the refrigerator for a few weeks.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 8mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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    Recipe Rating




  1. Shawn says

    August 25, 2024 at 11:57 am

    5 stars
    My favorite mayo!!

    Reply
    • Erica says

      August 25, 2024 at 1:17 pm

      Thanks, Shawn! Mine too.

      Reply
  2. Concerned says

    December 05, 2017 at 6:10 pm

    I was thinking the same thing, especially on the SCD.

    Reply
  3. Cathey Moore says

    July 16, 2012 at 11:38 am

    do you have any nutritional values on these recipes? I would be interested to know, especially the breakfast cookies.

    Thank you,
    Cathey

    Reply
  4. Berneda says

    December 31, 2011 at 10:40 am

    Is it safe to eat a raw egg in something like this?

    Reply
    • Tasha says

      July 20, 2018 at 1:43 pm

      It should be fine, but you can take precautions such as inspecting the egg for cracks before using it and washing the egg well before cracking it into your recipe.

      Reply
  5. Allyson says

    December 29, 2011 at 10:39 am

    I have tried other paleo mayo attempts but this one was the best with simple ingredients. Thank you

    Reply
  6. Erica says

    March 19, 2010 at 10:17 am

    Teresa, yes, it does take on the flavor of the oil if it is strong. I don't use olive oil too often unless I'm out of other oils. Lately I've been using sunflower oil, which has no flavor, really. Another one is safflower oil.

    Reply
  7. Teresa Ingley says

    March 19, 2010 at 5:46 am

    I am so excited about this mayonnaise. I did make it and it was nice and thick. My only problem was it tasted just like olive oil. What brand did you use that maybe is not as strong a flavor as mine? Thanks!

    Reply
    • Erica says

      September 25, 2011 at 3:44 pm

      It's hard to find mild-flavored olive oil. I'd read that almond oil makes the best mayo though.

      Reply
  8. Erica says

    July 27, 2009 at 11:25 am

    Great to hear! Egg salad - yum. I'm going to make that for lunch.

    Reply
  9. Chrissy Shah says

    July 26, 2009 at 10:26 am

    This is the only mayo recipe I have been able to make emulsify AND it is yummy!! Thanks so much! My kids loved the egg salad I made with it. 🙂

    Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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