Homemade Mayonnaise

Anytime I can add an item to my list of things I won't have to buy any more, I do it. Well, I'll be adding mayonnaise to my list; a savings of $3.00 every two weeks.  Yes, we eat A LOT of mayonnaise. Jamie has inherited my love for the creamy condiment.  About five or six years ago, I tried my hand at HOMEMADE MAYONNAISE, but there was just something about it that didn't appeal to my husband, so I didn't try making again. I never liked the idea of using the raw eggs and possibly dealing with an adverse side effect because of them, until now.

Homemade Mayonnaise - It's easier to make than you think!

My friend Tricia shared her grandmother's recipe for homemade mayonnaise. When I came across the link on Google+, I knew I had to try it, this recipe called for vinegar and red pepper. The past recipes I tried and many that I've read about, all calls for lemon juice and mustard. Seriously, I don't want a mustard tasting mayonnaise although, I love mustard and mayonnaise together on sandwiches. Just a little secret about my tastes.

Homemade Mayonnaise - It's easier to make than you think!

I want a simple, tasty concoction for tuna sandwiches and our family favorite...the fried egg sandwich. This recipe is the REAL DEAL! It is everything I was not looking for since I had given up on finding a good homemade mayo recipe.

I made my mayo in the food processor, but you can easily use a stick blender or a regular blender. It is super quick, easy and mighty tasty. You won't be disappointed! The original recipe calls for all the ingredients to be chilled. Sadly, I forget about chilling everything other than the egg and it turned out well this time. I'll definitely be using chilled ingredients in the future for comparison. I did make a couple of changes from the original recipe, like cutting down on the pepper and I had to use vegetable oil since I needed to find a recipe to use it in so I could get rid of it. All in all... this is a superb recipe!

Homemade Mayonnaise - It's easier to make than you think!

One big change I made was tempering the egg before using it. It was rather easy, I dropped the whole egg in hot water and let it sit for about a minute and then placed it in a bowl of ice water.

Homemade Mayonnaise


  • 1 egg

  • 2 teaspoons vinegar

  • 1 teaspoon salt

  • 2 cups canola oil

  • 1/4 teaspoon red pepper


Before using the egg, temper it in the shell in hot water at 135 degrees for about 1 minute. Place it in ice water to stop the cooking process.

In a food processor bowl or a blender, mix the egg, salt, pepper, and vinegar well. SLOWLY pour the oil a drop at a time while mixing. Keep mixing until your mixture comes together and looks like mayonnaise.

Homemade mayonnaise - it’s easier than you think!