Condiments, How to... (Tutorials), Recipes

Homemade Mayonnaise

January 9, 2013

Do you know how easy it is to make home-made mayonnaise? I have known for years but chose to stay silent about how it’s done. However, while at home over the holidays I realized I have the best readers and wanted to let you in on the secret. The thing with lots of the foods we eat today is that they technically don’t take a lot of time to prepare but we still choose the store-bought kind. Mayonnaise is just one example!

At home we generally don’t eat that much mayonnaise but when we do need it we always make it ourselves. The process won’t take forever and by actually pouring one spoonful of oil into the whipped eggs at a time you’ll quickly realize that this is a food that you want to enjoy in moderation only. I don’t mean to discourage you from making or eating mayonnaise, but I just wanted to give you a heads up that this isn’t the healthiest recipe I’ve posted on blog thus far. However, since I’m a girl who sees the glass half full I know that every once is a while a little bit of mayo won’t ruin my life!

Let’s get started.

Get your stand mixer and large bowl and crack in one whole egg plus another egg yolk. 


Then turn the machine on high.


Whip the eggs for a few minutes until the color becomes slightly lighter and the consistency airy.


While the eggs are whipping you can prepare the oil. Measure out 500ml…yep, you heard right…500ml.


Then slowly add one tablespoon of oil at a time with rests of about 15-20 seconds between each addition. If you pour in too much oil at once the eggs and oil will separate leading to a complete disaster.


After about 15 minutes you should have probably only added about 100-150ml of oil.


Once you’ve added about half of the oil (approximately 250ml) you can add the tablespoons more frequently without the long breaks in between. You should now be out of the danger zone.

After about 15-20 minutes the consistency will actually start to look like mayonnaise, creamy and light yellow.


When you’ve added the first load of oil fill the container up to about 250ml and continue adding the oil to the mayonnaise tablespoon by tablespoon.


While still running the machine on high add a dash of salt {herbamare}, cracked pepper and mustard. We used tarragon mustard but you can use pretty much whatever you have on hand.

Mayonnaise Step-by-step instructions

After you’ve added in all the oil this is what the end result should look like. It’s not as creamy as the store-bought kind but then again you’ve only used 5 ingredients as opposed to a truckload of nasty things the food industry adds!


You can fill the mayonnaise into glass jars and store it in the fridge for up to 4 weeks {or even longer}. It’s a great condiment to have on hand for sandwiches, sauces and salad dressings and the taste will not disappoint. I promise!

Home-Made Mayonnaise

makes a lot!!


  • 1 egg yolk
  • 1 whole egg
  • 750-800ml canola oil
  • salt {herbamare}
  • pepper
  • 2 tbsp. tarragon mustard


  1. Crack 1 whole egg and 1 egg yolk into the bowl of your stand mixer and turn on high to achieve a light and airy consistency.
  2. Once the color and texture have slightly changed start adding 1 tbsp. of oil to the eggs with at least 15 seconds of rest in between each addition. This is very important. If you add the oil to quickly the eggs and oil will separate and you will have to start all over again.
  3. After 15 minutes you should have only added about 150ml. Once you have added about 250ml of oil you can start adding more oil at a time. Continue to whip on high!
  4. After you have added about half of the oil you can season with salt, pepper and mustard of your choice.
  5. Continue the whipping process until you’ve added all the oil.
  6. This mayonnaise can be store in glass jars in the fridge for about 4 weeks!

Note: if you would like to change the quantity of mayonnaise remember that 1 egg will require approximately 500ml of oil.

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  • Reply Emilie @ Hungry Delights January 9, 2013 at 8:29 am

    Yummmm looks delicious! Homemade mayo definately tastes much better than the store bought variety! Great of you to share you tips and tricks.

    PS Happy Christmas and New Year to you – I am currently catching up on all my blog reading 🙂
    xo Emilie @ Hungry Delights

    • Reply Antonia January 11, 2013 at 8:11 pm

      Thanks Emilie! I’ve missed your blog posts!

  • Reply Kathryn January 9, 2013 at 10:59 am

    I love homemade mayo especially with a healthy dose of garlic, I have made it by hand previously but I’ve never thought to use my stand mixer. Duh!

  • Reply Meghan@CleanEatsFastFeets January 9, 2013 at 12:53 pm

    I actually stopped buying mayonnaise because they are so full of crap, but every so often I need some for a recipe. This is a great alternative (the real thing, imagine that), and I’m ok with a little less healthy, so long as the ingredients are whole and natural. I love this. Thank you.

  • Reply Jennifer January 10, 2013 at 1:11 am

    Beautiful post! It is funny that there are so many things we can make for ourselves, that tasty better and are better for us, but we don’t even think about it we just buy ready made. Thanks. 🙂

  • Reply Carlu January 11, 2013 at 2:22 am

    Your mayo actually looks good. I’m nervous about using raw eggs myself but I do like the fact that there’s not a lot of ingredients. Hmmmm…now you have me thinking about what to do!

    • Reply Antonia January 11, 2013 at 8:09 pm

      I know that a lot of people have problems with eating raw eggs. I only eat raw eggs in mayonnaise and in tiramisu. So far I’ve never had problems, let’s hope it stays that way!!

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