Homemade Mayonnaise

Homemade Mayonnaise

I’ve tried making mayonnaise before with a whisk – it didn’t emulsify and tasted horrible and that’s when I gave up on the idea. Until the other day, when I was making baba ghanoush – the one thing I (used to!) use store bought mayonnaise for. I was a bit nauseous as I contemplated the pale gloop that jiggled in the jar. So I decided to give it another go. The concept is simple – egg, mustard and some form of acid combined with a slow trickle of oil to ensure that everything emulsifies. I didn’t want to bother washing the food processor for just mayonnaise so I used an immersion blender and the plastic measuring cup it came with. The mayonnaise tasted amazing – better than anything from a jar! And it was so simple!

For the record, if you don’t have an immersion blender or a food processor, this can also be made in a regular blender.

Quick facts: Store bought mayonnaise usually contains preservatives and can be made with unhealthy oils such as soy or canola. Worse still, it can contain hydrogenated oils, which do your body no favours! When it’s this simple to make your own, why bother with the store bought stuff?

Homemade Mayonnaise


  • Blend together egg, mustard and lemon juice.
  • With the blender running (or while holding the button on the immersion blender), slowly drizzle oil into the egg mixture, making sure that everything emulsifies (stays the same creamy consistency)
  • That’s it!

There are few things simpler than making your own mayo! Now that you know, give it a try – it’s sophreakin’ good!


  • 1 egg, preferably pastured
  • 1 tsp grainy or regular Dijon mustard
  • 1 tsp lemon lemon juice
  • 1/2 cup* oil (avocado oil, macadamia nut oil, extra virgin olive oil, etc.)

*You can add up to a cup of oil with this recipe, but I find I like the concentrated flavour best.

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