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Homemade Mayonnaise II

Deborah Cusick

"This is a fresh, homemade mayonnaise. Be sure to experiment by adding fresh dill, extra dried mustard, or your favorite spices and herbs."
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Ingredients

5 m servings 202 cals
Original recipe yields 20 servings (2 1/2 cups)

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Directions

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  • Prep

  • Ready In

  1. Place the eggs, mustard, paprika, pepper, salt, and lemon juice into a blender. Blend on high speed until combined. Then, slowly drizzle in the oil with the blender running. Once the oil has been incorporated, scrape the mayonnaise into a bowl, and adjust the seasonings to taste. Store in the refrigerator up to 3 days.

Footnotes

  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 202 calories; 22.4 g fat; 0.4 g carbohydrates; 0.7 g protein; 19 mg cholesterol; 22 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

I agree with Lalli, I have researched many combinations and 2 Tsp is consistent with her recommendation. Suggestion: for a healthier substitute, use light olive oil, walnut or avocado. My famil...

Most helpful critical review

cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2 tsp of garlic powder and 1/2 tsp seasoning salt and managed to salvage the first batch.

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cut the lemon juice in half (or use red wine vinegar) - it's too lemony otherwise. I added 1/2 tsp of garlic powder and 1/2 tsp seasoning salt and managed to salvage the first batch.

I agree with Lalli, I have researched many combinations and 2 Tsp is consistent with her recommendation. Suggestion: for a healthier substitute, use light olive oil, walnut or avocado. My famil...

be sure to use free-range eggs for optimal taste and nutrition! this is delicious and SO easy - why buy the jar? next time i'll try spicing it up.

Look out! Too much lemon! 2 Tbsp is more than enough. Really don't understand the point of the paprika, if you want white mayo, don't use it.

I was excited about this recipe until I got to the part about refrigerating for up to 3 days. Only way to use 2+ cups of mayo would be to make 2 cakes and 10 sandwiches.

I make half of this. It keeps for a couple of weeks. The trick to getting a nice thick spread is the speed of the pour. You want a thin stream. The runny messes i had i turned into salad dre...

I did not like this dressing. The taste of it made my stomach literally roll.

I guess I must be doing something wrong. I tried to make this recipe twice and each time just ended up with an egg colored oily mess. It would not emulsify into mayonnaise. I tried first with...

I only had evoo so mine has too strong of a flavor but the texture is amazing!! Will try again with milder oil