Homemade Mayonnaise

Homemade mayonnaise is a beautiful yellow color thanks to a pastured egg and dry mustard.

*As of 6/10/2014, I only recommend making this recipe if you own a small base blender.  It will not work if you make it in a Vitamix, Blendtec, or Ninja style blender as the ingredients will not reach the blades.  As the oil drizzles in you will end up with a chunky, separated mixture.  If you are using an older style small base blender, this recipe will work just fine!*


Making your own condiments is so easy, it just doesn’t make sense to buy them. Especially when you can control the quality of ingredients and avoid all the nasty fillers, preservatives, vegetable and seed oils, soy, and high fructose corn syrup. Mayonnaise is quick and easy. Literally everything in the blender, less then a minute, done. Because homemade mayonnaise is made with a raw egg, it will only keep for about a week, but it’s so tasty it’ll be gone way before that!

Homemade Mayonnaise


  • One whole pastured egg
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon dry mustard
  • 1/2 cup olive oil

What to do:

Place the egg, lemon juice, and dry mustard in a blender and blend for 5-10 seconds. Continue blending while slowly pouring the olive oil into the egg mixture. Blend until thickened, about 20-30 seconds. Store in a small glass jar or storage container in the refrigerator. Mayonnaise will keep for about a week.

Adding sea salt is optional if you prefer a saltier mayonnaise.

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One Comment:

  1. Reblogged this on msfraklein and commented:
    Try half nut oil, such as walnut or macadamia.

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