Sunday, July 1, 2012

Homemade Mayonaise

I just started making mayonaise a few months ago and it is so simple to make yet so tasty! There are tons of recipes out there and the possibilities are endless as to what you can add to your basic recipe.

We have all seen the flavored mayonaises at the supermarkets and I love them but they can be pricey. So now that I started making my own, I am experimenting with all sorts of flavors.

Basic Mayo Recipe:

3/4 cup of oil

1 egg

1 tsp of lemon juice or vinegar

1 tsp of  mustard

2 tsp minced garlic

In a bowl mix all ingredients together except the oil. Add the oil in a bit at a time and mix until it is the consistency of thick pudding or a cake batter. It won't be as thick as mayo yet.....put in fridge and let set for about 24 hours. Simple! Simple! Simple!

Now, I have used olive oil but we don't like the taste as much plus it is a lot more expensive to make, so if you are trying to do it cheaper olive oil is not the way to go. I use canola and we love it.

Also you can exchange the minced garlic for garlic powder and we love our garlic so I usually put in a bit more than what it calls for.

The first time I made it, I made it using the quantities it asked for, as we weren't sure if we were going to like it. Although, I didn't make it thick enough, the taste was amazing! So now, I quadrouple the recipe and that fits in a normal mayo jar.

There are so many things I want to add to it...I have heard of putting horseradish in and would love to try that. Instead of garlic one day I will use onion or possibly many possibilities!!!!!!

The cost for a jar of homemade using canola oil is about $1.50 - $1.75 and it tastes so good. You know what is in it and you have the satisfaction of doing it yourself. How much better can that get?


  1. Sounds delicious! I was buying mayo at Trader Joe's for $3.99 a bottle...yikes!Tried another recipe but yours sounds much easier.I am going to try this very soon. Thank you for the recipe!

  2. Simple. Who knew. It's funny I remember going to my MIL's and she asked me what dressing I wanted on my salad and I said what kind do you have? She replied, what kind do you want - because she knew how to make them all with what she had in her fridge. :)

  3. I'm having a horrible time with my texture. Even after refrigerating for 24 hours, it's soupy. The taste is good but it's very difficult to use on sandwiches, etc. Do you hand mix with a whisk or do you use and electric beater?

    1. I use an electric mixer....I had the same issue with mine the first few times I made it because I didn't beat it long enough. Now I have no problem with it. I beat it on low then medium and then high, in total about 3 -4 minutes.

  4. Thank you! I just did a batch and this time I used the mixer. So far, it's already thicker. Can't wait to try it!

  5. I have a concern about the raw egg eventually spoiling in the mixture if it sits in the refrig. too long. How does that work out for you? Please let me know, and thanks.

    1. I usually make a triple batch and we use it within a month but I am not sure how long it would be good for more than that.