How to Make Homemade Mayo

A few weeks ago a reader asked me on Facebook for my recipe for homemade mayonnaise. I knew I posted the recipe, but it was deep in The Sustainable Couple archives. This is a post from June of 2011, which I updated and modified for your reading pleasure.

Since it's a sweltering Iowa summer, John and I eat certain types of foods and meals more than others. For example, John works outside in the construction industry as an electrician, and takes a cold sandwich to work almost everyday. Aside from the meat and cheese, which are bought from the store, the veggies, bread, and mayo are homemade.

Also, I have a big garden again this year, and right now we are eating a lot of lettuce and fresh veggies, mostly in the form of side salads with our meals. Those of you who know me well, know that recently I have begun to de-toxify our home and our meals. In honor of that, I made mayonaisse and Italian dressing FROM SCRATCH - and lived to talk about it.

The Mayo (from New Life on a Homestead)

The recipe was simple, I found it on one of my favorite homesteading blogs, New Life on a Homestead. Here were the ingredients:

  • 2 T. White vinegar
  • 1/2 t. Salt
  • 1 Whole Egg
  • 1/2 t. Ground mustard
  • A Dash of Paprika
  • 1/4 c. Vegetable Oil
  • 3/4 c. Vegetable Oil (I don't recommend olive oil, unless you enjoy the flavor. I do not in mayo.)

Then, simply mix all the ingredients except the 3/4 cup of oil for 2 minutes in a blender. After about 2 minutes, slowly, slowly pour the remaining 3/4 cup of oil in through the lid of your blender while it's still running, in a super thin stream. If you pour too quickly your mayo won't be thick.

Be patient. It will take a bit, but the results are worth it. Really, though - it looks just like Helman's but tastes even better.

I put the mayo in a glass jar, and will keep this batch for a week. I'm sure we'll eat it up before then. I wouldn't advise keeping the mayo for more than a week and a half, though. Since this recipe yields one cup, if you think you won't use it all within a week, I would reduce the recipe.

Editor's Note: I've made this mayo recipe countless times since posting New Life on a Homestead's recipe in 2011. Every time it's come out perfectly. The serving size is good for the two of us, since we eat sandwiches quite frequently. I've also used this mayo in pea salad, chicken salad, and other recipes and it tasted great. 


  1. Good for you for making your own mayo! Your recipe is almost identical to mine - I love that it uses a whole egg, rather than just the yolks. Found this on Homestead Barn Hop.

    1. Thanks, Janet! BLT season is approaching, and I know I'll have a jar of this in my fridge at all times :) Woo hoo!

  2. I just tried my own mayo for the first time today and it was TERRIBLE! Probably because it called for olive oil. I will definitely be trying yours--maybe even tomorrow! Thanks for sharing!


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