Saturday, March 23, 2013

Homemade Mayonnaise

Please Note: This recipe contains raw eggs. We use our own, organic, free range eggs and do not worry about consuming them raw. If you are concerned about raw eggs, PLEASE do not make this recipe.

Homemade Mayonnaise


3/4 cups egg; raw

1 teaspoon mustard powder

3/4 teaspoon sea salt

1 1/2 tablespoon apple cider vinegar

2 cups safflower oil


Add first four ingredients to blender (we use a VitaMix, but any blender should work fine).

With blender on low begin to slowly pour oil into blender, as you pour
gradually increase the speed to medium high to high. This process should
take 20 to 30 seconds.

Continue running blender for another 20 to 30 seconds after all the oil is
in, you may need to stop the blender so as to push the mayo down, because as
it thickens it will create a bubble around the blades. Decrease the speed
before you turn it back on and again gradually turn back to high.

Note: This recipe uses raw eggs and the finished product is not cooked. Our
eggs are fresh daily and we have never had any problems.

You may need to adjust the amount of oil. If mayo seems to be
too thin you may want to add a little (2 to 3 tbs) more oil the next time,
do not try to add more oil once you have finished. By the same token if the
mayo seems to thick use less oil.

No this is not a misprint more oil make it thicker, less oil makes it


  1. Your mayo looks amazing! I've tried making my own recently and both times it was like water. I'm doing something wrong...but after your photo, I'm willing to try again! ;)

    I used my blender, but I'm wondering if the Vitamix could be the difference?

  2. Blondee, I asked my husband (he's the mayo maker), and he said when he first started making it it came out runny once in a while. That's when he discovered that less oil makes it thinner. I know, makes no sense, but it does seem to matter. I am not sure if the vitamix makes a difference.

  3. Looks great. I am definitely trying this recipe and we too have free range chickens and organic eggs at our farm ~ just the best ~YUM

  4. For how long can it safely be stored in the fridge?

  5. We've had it 2-3 weeks, no problem. There is no doubt when it starts to go sniff will tell you!

  6. Barbara, I just looked at your blog. What a great idea, looks fun!
    ~ Nancy

  7. I recently went vegan (I swear I'm not one of the crazy mean ones) and damn do I miss mayo! Haha as soon as I have my own chickens I will definitely eat eggs again.
    That mayonnaise looks perfect! Just found your blog, I love it.

  8. One of our closest friends was a vegan for many years, and he only got crazy towards the end (just kidding). Having your own eggs is definitely the way to go, so much healthier. Glad you found us : )

  9. Mayo is STILL on my list of things to make (and not buy). I have 2 great sources for wonderful fresh eggs and I STILL haven't made my own mayo. I don't use a lot of mayo anymore, but with summer fast approaching, I know different salads will start making appearances more. I will copy off your recipe and put on the cupboard door so I don't forget!

  10. Thanks, Emily. I am the same way, I use a lot more mayo in the summer with all the cucumbers and tomatoes. Can't wait : )