This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

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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

95.4 calories; protein 0.4g 1% DV; carbohydrates 0.2g; fat 10.5g 16% DV; cholesterol 11.6mg 4% DV; sodium 17.7mg 1% DV. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2006
This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise. Read More
(215)

Most helpful critical review

Rating: 2 stars
08/25/2005
Well it smelled like mayonnaise. I mixed mine in the Kitechenaid with the wisk. Maybe it would turn out better in a blender. Mine turned out runny and didn't taste that great. It was green/yellow in color. I think I'll stick to prepared mayonnaise. Read More
(23)
114 Ratings
  • 5 star values: 59
  • 4 star values: 34
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 6
Rating: 4 stars
07/15/2006
This is a good recipe. The secret when making homemade mayonnaise is to pour the oil slowly while the blender is running. If the oil is poured to quickly or the blender is not on a high speed you get an oily mess. It is simple if you follow that simple rule. If you use olive oil it will have a strong taste, if you use canola oil it will be more like traditional mayonnaise. The most important thing though is this is the type of mayonnaise that you get food poisoning with if its left at room temperature because of the raw egg. DO NOT TAKE A POTATO SALAD TO A PICNIC AND LEAVE IT OUT. If you are going to a picnic use commercially prepared mayonnaise. Read More
(215)
Rating: 4 stars
07/20/2007
I like this recipe so far but switch out the mustard and the lemon juice and replace it with white wine vinegar at least 2 tablespoons of it. and leave out the garlic Read More
(168)
Rating: 5 stars
02/04/2007
This might be totally out of the box for mayonnaise but I used Eggbeaters and it turned out great! I added more garlic also as I'll be using the mayo in a salad dressing and it is also great. I may never buy mayonnaise again! Read More
(146)
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Rating: 5 stars
04/01/2010
I called the Eggbeaters company to find out how much to use to equal one whole egg. Answer: 1/4 cup equals one whole egg. If you need it the equivalent of one egg yolk is one tablespoon of Eggbeaters. I like the safety of using a pasturized product instead of raw egg for this recipe. By the way the Eggbeaters representative told me that Eggbeaters can be used to make ice cream! Read More
(98)
Rating: 5 stars
05/17/2010
I have made this for years since I first received a Braun stick blender for Christmas! Before I had not much success making my own mayo but the stick blender makes it in less than one minute. Place all ingredients in the bottom of a tall narrow container that your stick blender can fit easily in. Place blender all the way to the bottom turn on and slowly raise the blender. If any of the oil doesn't blend right in just move the blender up and down to incorporate! Easy delicious! thank you for sharing Cynthia!! Read More
(72)
Rating: 5 stars
10/22/2005
I tried this using Olive oil and fresh lemon juice... it is amazing! Made the best egg salad my family has ever had everyone should try this recipe. Read More
(54)
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Rating: 4 stars
05/24/2012
The trick to great mayonnaise is adding 1 tsp cold water because it spaces the fat molecules thus creating a stronger more stable emulsion. Thank-you NY Times for that tip! Read More
(30)
Rating: 5 stars
07/23/2008
This is a great mayonnaise recipe. You need to use the blender to get it thick and slowly pour the oil in. I used just a little garlic juice from a jar of minced garlic. And I used white vinegar instead of lemon juice. Perfect when you are out of mayonnaise and don't want to go to the store - as any cook knows "miracle whip" is no substitue for real mayonnaise in a recipe. Read More
(28)
Rating: 5 stars
05/14/2005
Excellent homemade mayo. Simple to put together. I followed as written was very impressed with the creamy texture! The flavor of the oil does come through so be sure it's one you like! Read More
(24)
Rating: 2 stars
08/25/2005
Well it smelled like mayonnaise. I mixed mine in the Kitechenaid with the wisk. Maybe it would turn out better in a blender. Mine turned out runny and didn't taste that great. It was green/yellow in color. I think I'll stick to prepared mayonnaise. Read More
(23)