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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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
20
Yield:
2 1/2 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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, How to Make Your Eggs Safe.

Nutrition Facts

202 calories; protein 0.7g; carbohydrates 0.4g; fat 22.4g; cholesterol 18.6mg; sodium 21.6mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2012
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 family really likes walnut oil but it is hard on the blender. You need to invest in sturdy equipment. Blender food processor or blender can be used. Read More
(17)

Most helpful critical review

Rating: 1 stars
07/27/2009
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. Read More
(38)
18 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
Rating: 1 stars
07/27/2009
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. Read More
(38)
Rating: 4 stars
01/21/2012
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 family really likes walnut oil but it is hard on the blender. You need to invest in sturdy equipment. Blender food processor or blender can be used. Read More
(17)
Rating: 5 stars
06/16/2012
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. Read More
(10)
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Rating: 1 stars
07/28/2012
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. Read More
(9)
Rating: 3 stars
08/03/2012
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. Read More
(6)
Rating: 5 stars
08/21/2013
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 dressing by adding garlic and herbs or powdered hidden valley ranch mix. It does take practice. I did find online what to do if it turns out runny. Google is my friend. Read More
(4)
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Rating: 1 stars
03/26/2012
I did not like this dressing. The taste of it made my stomach literally roll. Read More
(3)
Rating: 1 stars
06/06/2013
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 a stick blender in a cup then a Kitchenaid Blender. I followed the directions both times slowly adding the oil. Still made just an egg yolk colored greasy mess. I only gave this one star because it is apparently my fault that the recipe did not work nothing against the recipe. I hated wasting all those ingredients though. Read More
(1)
Rating: 3 stars
04/06/2016
I needed to make my husband a tuna sandwich, but realized I had no mayo, so, of course, I turned to all recipes for a quick blender mayo. This was the only recipe I saw but the reviews pointed out some recipe flaws.... so this is how I repaired the problem. First I soaked the eggs, pasture raised, in some warm water, not hot, to warm them to room temp. This is key! Cold ingredients won't emulsify. Then I used 2 T of Champagne vinegar. Its kinda mild compared to lemon juice or red wine vinegar. I added 1/2 teaspoon pink salt and a pinch each of garlic and onion powder. Also, and this is key, I added 1 teaspoon or so of dijon mustard. So I blended everything except oil in my BlendTec blender. till creamy. Since this was a spur of the moment thing, I only had about 3/4 c EVOO so I added the rest in pure Olive oil. I must say I was concerned the taste would be too strong, but thats what I had at the time. I had some grapeseed oil but it was past its prime to that hit the trash. So, I began adding the oil in a THIN stream till the blender stopped. It was just too thick. So, I added 1/2 cup of warm water in three batches till all the oil was added. It was great! It was thinner than B*** F***s but perfect for blender mayo. Check out my photo to see the results. Very creamy, a little yellow, with flecks of pepper. Herbs would be nice too for something special. (It's in a white crock in front of my blender on granite counter.) Read More
(1)
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