Mayonnaise

Name: Mayonnaise
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 tbsp Dijon mustard; 1 cup avocado oil or light olive oil; 2 tsp white wine vinegar or lemon juice

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!

March 30 2015 By , photo by in Recipes, Condiments

Mayonnaise

Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive free. Schmear it on just about anything to maximize life's simple pleasures!

USMetric

4 servingservings

Ingredients

1 1 egg yolkegg yolks
1 tbsp 1 tbsp Dijon mustard
1 cup 240 ml avocado oil or light olive oil
2 tsp 2 tsp white wine vinegar or lemon juice

Instructions

Instructions are for 4 servings. Please modify as needed.

Bring the egg and mustard to room temperature in advance.
Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.

Tip!

Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.

Homemade mayo keeps about 5 days in the refrigerator.

As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter... and that's a lot of mayo!

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104 comments

Top comment

Meighen
March 30 2015 10
If you have a stick blender, you don't need to use a thin stream of oil.

Put all the ingredients into a tall jar. Put the bottom of the blender at the bottom of the jar and as it starts blending, slowly pull the blender up until it's all blended. Very quick and easy.

Replies: #27, #59, #88

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51
Laura S.
August 9 2016
My dad grew up in an immigrant family and his dad made him drink a raw egg every morning. He still did that when I was younger. All I know is that he is now 81 and in great health, works out with weights daily, volunteers at his church, plays golf 3x's a week and that's only the activities outside of the multiple parties and gettagettas with his 7 children, 16 grandchildren and 12 great grandchildren. There are constant bday parties, graduations, etc and he is at every one of them. No science, just anecdotal evidence.
52
Christin
September 11 2016
Here's an easier way to make mayo.

http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-c...
53
Lori
September 15 2016
I prefer using grape seed oil in making mayo. However, I read that it is not good for Keto diet. Too many PUFA's (polyunsaturated fatty acids). I'd be interested in your input, diet doc. Thanks!! Anyone else in the know? Please respond. Grape seed is my absolute favorite.
54
Luka
September 17 2016
I've accidentally used non-neutral olive oil. The flavour is quite strong. Can I do anything to improve the flavour? Maybe more lemon juice or salt?
55
Katy
October 9 2016
Whatever you do, don't use extra virgin olive oil!!! I did & it was strong & bitter. Lemon juice helped somewhat & maybe I'll add a bit of cream or sour cream
To lighten it a bit, but lesson learned!
56
DT
October 31 2016
To everyone who is concerned about salmonella yes it can get inside the yolk as the shell is porous. The easy fix for this is to simply cook the egg yolk. Set up a double boiler like you are gonna melt some chocolate. Add your yolk to it and whisk the yolk the entire time. You have to consistently move the bowl off and then back into the heat or you will scramble the yolk. You know the yolk is done when you get whats called a 7 second ribbon. In other words drag your wisk straight through the middle of the bowl if you can see the line for 7 seconds then its done. I learned this in college to be a chef and this is what is required in a resturant if you are using unpasteurized eggs.
57
Edward Kowalski
November 11 2016
So you are saying that you don't have to add more eggs if you want to double or triple the volume of the recipe, but why not? Eggs are great and very keto-friendly. :)
58
Sherie
February 2 2017
I have an egg allergy (both white and yolks) any suggestions.
59
Reply to comment #3 by Meighen
MarStar
February 14 2017
Thanks for this suggestion.. I poured my olive oil "soup" into a wide mouth Mason jar and stick blended it and it saved my mayonnaise! Yummy!
60
Paul
February 14 2017
Coconut miracle whip
(minus the 2 packets of Splenda)

1 Egg Yolk
5 teaspoons White Vinegar
3/8 teaspoon Salt    1/4 tsp + 1 Dash measure
1/4 teaspoon Lemon Juice
1 cup Liquid Coconut Oil
1/4 teaspoon Dry Mustard
pinch Paprika
pinch Garlic Powder

Instructions:

Place the Egg Yolk, Vinegar, Salt, and Lemon Juice in a tall mixing glass or similar.

***   With the stick blender at the bottom of the mixing glass covering the egg yolk   ***

Add some of the Coconut Oil, then the Dry Mustard, Paprika, and Garlic Powder. Start blending. Slowly work the blender upwards as the mixture emulsifies. (Turns creamy white and thick) Next add the remainder of the Coconut Oil then blend and stir continually.p

Makes 1 cup.   Keeps 7-10 days in the refrigerator.
If you add 2 packets Splenda to the yolk this will taste 100% like store bought miracle whip salad dressing
61
Reply to comment #1 by Roger
Paul
February 14 2017

Aren't you concerned about the use of raw eggs?

These emulsifications have enough acidity to kill bacteria even salmonella
62
Katherine
February 22 2017
How long does this mayo last in the fridge?
63
Paul
March 30 2017
It last about a week to ten days I've been told but we always eat it so quickly that we may never know
64
Tom
April 3 2017
This is the best homemade mayo I've ever made! I used a stick blender, my egg and mustard were still cold, but it worked just fine. I used avocado oil and added a bit of ground pepper and sea salt. Great texture and flavor!!
65
karey
April 29 2017
I could not get the mayo to set up. It set up at first but towards the end of adding the olive oil it would turn into liquid. I followed the instructions to add the oil in a steady flow. I decided to take a commenters advice and add all the ingredients together then blend it. It worked! I think it was taking me to long to add the oil. Very good mayo! I think next time I'll try something beside olive oil it has a strong taste.

Reply: #74
66
John
July 17 2017
I love the recipe because it's EASY! One big problem I have is people including "olive oil" in their recipes. Most olive oil is fake; it is totally unregulated, and most (if not all) store-baught olive oil is produced by the Italian Mafia! You're actually eating soy, conola, and who knows what elese. These cheap oils are mixed with the real thing

Their methods for disguising fake oil fool even the experts.

On top of that, only very fresh (real) olive oil is any good.

You can get real, freshly flown-in olive oil, but you'll have to do some research.
67
Tonia
August 18 2017
This Mayo is the WORST tasting stuff I've ever had in my life.

Reply: #71
68
Julie
August 22 2017
I made this but even after a few days it hasn't thickened at all. What can I do to thicken it? I used Avocado Oil and don't want to waste it.
69
Nancy
September 16 2017
I use MCT oil to make my weekly mayonnaise. Has a very neutral taste.
70
Barbara R.
October 2 2017
This video shows how to fix a mayonnaise that didn't come together properly - no need to add another egg (I've done it and it works but is tedious):
https://www.youtube.com/watch?v=aCWjXzkkljY&list=PLrQxmezfPV9xl2...

Replies: #78, #86
71
Reply to comment #67 by Tonia
Karen Mack
December 1 2017
Tonia, did you use extra virgin olive oil? It has something that fragments, making a very bitter tasting concoction. Use light olive oil. I use the mixing stick in a mason jar method as others have commented. If this isn't the issue, you can leave out the mustard and/or use different seasonings.
72
Reply to comment #39 by Anita in North Carolina
Kathy
December 29 2017
Related to Anita in NC: I had problems initially with the stick blender also. One batch would be great, then the next an awful mess. Two tricks I figured out and haven't had a problem since.
1) find a jar/container that is just slightly larger in diameter than the stick blender. I use a glass jars that is fairly tall/thin (1 and 1/2 pint).
2) Leave the stick blender in the bottom of the jar/container when you start mixing and leave it there for a bit. I usually count to 20-30 before I start slowly raising the stick blender to incorporate more oil.
Good luck all!
(I also just use avocado oil, too hard to find a consistently mild olive oil. And I just use the whole egg to make it easy.)
73
Adrian
January 31 2018
Can't get this to work at all. I'm sure a lot of it is the vagueness of the cup unit of measure. I've bought five different cup measures now and all of them are a different size. Don't have this issue with the metric system...

Reply: #102
74
Reply to comment #65 by karey
Caroline
February 21 2018
I think 240 ml is not the same as 1 cup! I made the recipe with 240 ml of oil and it didn’t work... maybe re-check that amount on the metric system... :)
75
heidi
April 4 2018
I couldn’t get the mixture to thicken with just the egg yolk, but when I use a whole egg it blends up perfectly every time. Also I use avocado oil - no bitterness! We eat this on everything!

Reply: #79
76
Ava K.
April 12 2018
No meat food guide? What happened? It should include things like cold cuts, jerky, sausages, etc. :(
77
Glenda
April 14 2018
I've tried making the mayo.....NEVER SETS! just a thick liquid.....following recipe to a T! any suggestions? Glenda
78
Reply to comment #70 by Barbara R.
Brandon H.
May 2 2018
Wonderful! Thank you for that video link! Saved me a lot of heartache.
79
Reply to comment #75 by heidi
Meg
May 22 2018
Same comment as earlier one- runny not creamy. I’m on day two and truthfully found this frustrating. I did double the dose but didn’t think that would matter based on the author comment that one egg yolk is generally enough. Did I overblend? Will keep in the frig and see how it looks tonight. Ideas? The ingredients can be expensive.
80
Colleen
May 24 2018
My first attempt was an abysmal failure, resulting in a liquid mess. After watching a few how-to YouTube videos, I figured the problem was one of two things (or both): the egg was too cold and/or I added the oil too quickly. I tried it a second time and making sure the egg was at room temperature and using a mixer, I slowly drizzled just a tiny amount of oil into the egg yolk/mustard mixture, mixed it, and kept adding a bit at a time and within a couple of minutes it started to thicken. Voila, mayonnaise!
81
Donna
June 21 2018
I've tried every suggestion, just the yolk & with the whole egg.
Watched the videos, tried the whole adding a little water & whisk, & all I end up with is a separating liquid that doesn't ever look anything like mayo!
We used a hand held 2 beater mixer, nothing.
I tried whisking with a fork with the little water added, don't have a wire whisk, nothing.
Put it in the blender & added another yolk, nothing.
Added the whites for the hell of it, nothing.
I give up! Help!
82
Alexandra
June 24 2018
I tried this recipe 3X and it was runny- looked up Keto receipt from another site and they used a WHOLE egg- it worked perfectly then- Is there something that was overlooked in the diet doctor recipe?
83
Anneleen
July 15 2018
I have tried this twice but I need help. The first time I used our olive oil but it had a too olive-oily taste and they second time I used avocado-oil but this had a really bad taste, it smelled like paint :( can you recommend an other oil? (I live in Belgium)
1 comment removed
85
Monica
July 17 2018
I had the same problem and mayo ended runny. I wonder if it's because the temperature is quite warm right now. Either that or too much oil?
86
Reply to comment #70 by Barbara R.
Beth
July 20 2018
This was such a simple fix. I wasted my last batch, but this time fixed it to a creamy, yummy mayo. Thank you for sharing!
87
Reply to comment #83 by Anneleen
Anneleen
July 23 2018
Are those oils allowed?
88
Reply to comment #3 by Meighen
kerstin
July 24 2018
what is a stick blender?
89
Donna
July 29 2018
My mayo is all runny. What did I do wrong and how can I fix it please?
90
Siobhan
July 29 2018
Just made with stick blender tastes amazing and less than a minute to make :0)
91
Adriane A
August 7 2018
I tried this with a stick blender but it came out runny. Will it work in a Nutri blender? I can't afford to waste olive oil, is there a ready made mayo that will be acceptable? Please help?
92
Lori
August 15 2018
I tried another method and used a whole egg, avocado oil, dijon mustard, black & pink salt, distilled white vinegar and a little bit of lemon juice. It works and its thicken! I mixed egg, mustard, vinegar and P&S first then adding a little bit of oil at a time in the food processor and repeat.

https://headbangerskitchen.com/recipe/keto-mayonnaise/
93
Fiona
August 19 2018
I have a question.
I’ve made the mayo recipe three times now.
First one was with avocado oil and it thickened aa expected.
Second one I made with light olive oil and carefully followed directions as before. It was runny. Used lemon not white wine vinegar. Did not thicken.

I just did the same today. Used white wine vinegar and once again the light olive oil. It did not thicken. I left it in the fridge hoping it would thicken. It’s still there!

Avocado oil is hard to get where I live so wanted to try the light olive oil. Disappointed that it didn’t work and that it’s wasted resources and time.

Any advice?? Please 😊I
94
Erwan
August 22 2018
I'm very unlikely to resub after this month is over. Per serving but based on what serving size? This entire site is lacking finetuning to make everything synergise properly. I've had enough of trying to soldier through your shortfalls
95
Linda
October 23 2018
I made 2 batches of mayo and both turned out runny. Any suggestions?
96
Vron
October 30 2018
I have joined as a member what now? I'm not sure whats different ..... where do I go to contact?

Reply: #98
97
Becky
November 6 2018
If you don’t like mayo, what can you use instead? Thanks

Reply: #99
98
Reply to comment #96 by Vron
Kristin Parker Team Diet Doctor
November 7 2018

I have joined as a member what now? I'm not sure whats different ..... where do I go to contact?

Vron, you now have access to extended videos and more meal plans and articles! To log in, click the Log In button at the top right of the page.
99
Reply to comment #97 by Becky
Kristin Parker Team Diet Doctor
November 7 2018

If you don’t like mayo, what can you use instead? Thanks

It totally depends on the recipe! Some people find cream cheese or sour cream to be a decent substitute if that would work with whatever recipe you are trying to find a mayo sub for.
100
Maria
November 23 2018
I have tried doing this recipe several times and I haven't been able to get it right. I end up throwing it away, waisting my precious oil ( I use avocado oil) I don't know what I'm doing wrong. If a video can be done I would really appreciate it. Thank you
101
Mickey
December 4 2018
Didn’t work for me, to liquidy, but I fixed it with another egg yolk and some soy youghurt. Will go slower next time and ensure correct temperature.
102
Reply to comment #73 by Adrian
Nick
January 7
A cup is a unit of measure, just like a liter. There are different sized cups. Specifically a cup is .2365 liters or 236.5 ml.

They are not talking any cup that might be in your pantry.

Reply: #104
103
Pamela
January 9
Serious Eats website provided some good advice to avoid the runny mess I've made quite a few times. I only use the stick blender, everything else failed. I thought this article was good to help you know what to avoid or do differently.
As an example, it's key to have a jar that just fits the head of your stick blender. If your eggs, lemon juice, mustard don't touch the blades in the jar, double the batch. I didn't even have to drizzle the oil. All ingredients went into the jar, I submerged the blender to the bottom and started it. As it emulsifies, tilt and move the blender until all the oil is incorporated. Worked perfectly after SEVERAL fails. Only challenge is finding an oil besides olive oil. It's just to strong of a taste.

https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
104
Reply to comment #102 by Nick
Lee
January 16
A metric cup is 250ml (1/4 of a litre) so perhaps this is where the confusion arises?
105
Lee
January 16
Beware... not all light olive oils are created equal. One brands batch of mayo tasted horrible. The next using Moro was fantastic. Both were claiming to be Light.
106
Lee
January 16
Also I made the recipe for 4 which equated to 210 grams (after a little wastage from the Thermomix blades) so 1 serve is approx 52 grams

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Mayonnaise

Mayonnaise

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Instructions

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