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You can thank Betty for this post.  In the past 2 weeks she has asked me 14 times how to make mayonnaise from scratch.  She was here one day as I was doing it and she was stunned, amused and amazed at how easy it is to do when you know a couple of tricks.

The only troublesome trick is you have to remember those couple of tricks.

Betty – What was it again?  A Tablespoon of dijon?

Karen – No.  No, a teaspoon.

Betty – O.K., but a cup of sugar, right.

Karen – OMG NO.  There’s no sugar in it.

Betty – O.K. so  dijon, vinegar, and oil.  I feel like I’m missing something.

Karen – The egg. The main ingredient is the egg.  And there’s no vinegar, it’s lemon juice.

Betty – Oh that’s right.  I can’t ever seem to remember this.  Now why is there no sugar in the cake?

Karen – Because it isn’t cake.  It’s mayonnaise.

Betty tends to think about 17 things at once and therefore has trouble focusing on simple tasks like remembering recipes or listening to entire sentences.

This homemade mayonnaise recipe is a 1-1-1-1 ratio.  Kind of.  Everything is a different measurement but they’re all 1’s.

Homemade Mayo

5 from 1 vote
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Author: Karen


  • 1 egg
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 1 cup of light tasting oil vegetable oil
  • 1 pinch of salt


  • Add all ingredients to container of immersion blender (or wide mouth mason jar).
  • Place blender directly over the egg and hold in place touching the bottom of the container.
  • Keeping the blender touching the bottom of the container, turn it on and mix until the oil stops incorporating.
  • Slowly raise the blender from the bottom of the container, maintaining the vacuum, to incorporate the rest of the oil.
  • Once the vacuum seal is broken, mix up and down a couple of more times and you're done.

Here we go!  The world’s easiest and most fool proof mayonnaise but it DOES REQUIRE one special tool.  And without it, you’re sunk.

Enter the immersion blender.

It’s that tool that will turn making mayonnaise from a chore into something as fun as … I don’t know, as fun as a good sneeze.  My immersion blender is one billion years old, give or take a day or two. Because of that I couldn’t find that exact one for you to buy so I picked out one that has a similar bottom.  A lot of them have a scalloped bottom which worries me. It might be fine, but I know that the flat bottom immersion blender like mine works perfectly for mayonnaise.  If you have one that isn’t a flat bottom and it works, please do let me know!

Here we go!  I know I said that before, but I forgot I had to mention the importance of the immersion blender.

Crack one egg into the blender’s cup.  Any tall and slender container will do.  Make sure you don’t break the yolk.


Add 1 healthy teaspoon of dijon mustard.


Add a tablespoon of lemon juice.  Bottled is fine.  Seriously.  Don’t worry about it.  Who are these lunatics who demand fresh lemon juice for everything??  Screw it.



Add 1 cup of light tasting oil like canola or vegetable oil.  Let the canola hating begin …



Place your immersion blender’s blade DIRECTLY over the yolk, so it gets encased in the bell of the blender.


See?  The yolk is right inside.


Turn the blender on while holding it firmly down on the bottom of the container.  DO. NOT. MOVE. IT.  Don’t whirl it around, don’t lift it up and down, don’t MOVE it.  Just keep the blender over the yolk on the bottom of the container.

Once no more oil is being mixed in, slowly raise the blender straight up.  This will suck the oil on top down below.  You want to try to maintain suction.  You’ll get to a certain point where the suction breaks and then, and ONLY then can you move the blender up and down a few times to make sure all the oil on top is mixed in.


Add a pinch of salt.  Whirr with blender quickly.  Taste.  Add more salt if you want.


That’s it.  It’ll be thick and rich right from the get go, but once you refrigerate it it gets even thicker.  THIS is the only mayonnaise I use now because it’s so easy to make.

Mayonnaise from the store keeps in the fridge for about as long as a mummy will keep in a crypt.  Which seems strange for something made out of egg.  Suspicious even.

This homemade mayo will last 1 week in your fridge.  Please do NOT push it and try to eat it after that.  9 days is technically what is probably safe, but I use a cut off of 7 days.  Every time I make the mayonnaise I just add a piece of masking tape to the top of the jar with the date I made it and the date it’ll be expired by. You think you’ll remember when you made it and how long it’ll last but you won’t.  I guarantee you won’t.  You can’t even remember what you had for dinner 2 nights ago.

Like the glass Weck Jar?  Me too. Get ’em here.

Like the round cutting board?  Make one yourself for about $5!

Need more proof that this is the easiest recipe ever?  Here you go.


If you already own an immersion blender and you haven’t been making mayonnaise this way I’m kindda stunned you’re still here reading these final sentences.  Grab that blender.  It’s time to make cake.


  1. Noëlle says:

    Dear God! You need an olive oil disclaimer in the post. Eff my life the recipe is perfect but the EVOO as the oil tastes like something from the devil! I just ate cole slaw with my disgusting mayo thinking I’d survive but good lord this is going into the bin! I saw the comment about this issue after the fact…

    • Karen says:

      But I don’t tell you to use olive oil, lol. I say vegetable oil. Oh Noëlle … Nope. You cannot ever, EVER use olive oil to make mayo. I don’t care what anyone says. It’s revolting! As you can now confirm. ~ karen!

  2. Julia says:

    I just made this because I ran out of mayo. I’ll never buy mayo again. Thank you Karen!

  3. Alison says:

    Aw this is sooo good! Thank you!

  4. Sheila Phillips says:

    I have made this several times last night it just wouldn’t thicken sonstead of tossing it I refrigerated for about an hour and used the whisk attachment and voila it thickened beautifully

  5. June Tang says:

    Sorry, Hellmann’s, I have to break up with you. I’ve found a new love.

  6. Marion says:

    thank you, thank you, thank you! Thats the best and easiest mayonnaise I have ever made!

  7. Katie P NC says:

    I just made this last night with the homemade Dijon mustard I had on hand it is so delicious! Thank you for bringing this into my life!

  8. Karin Sorensen says:

    good god woman! this time you really done it, you outdone yer glorious self. here i am pumping my magic wand up and down like a plunger in a clogged up shitter and wonder why nothing comes together. i tried it your way and looood have mercy did it come out fantastic!

    holy wow!!!! i threw in a few herbs and a bit of garlic and made my neighbor try it. he liked it too. ha! another food item i prepared for him that turned him around to liking it after all.

    this is genius. thanks a million


    • Karen says:

      LOL, I’m glad it changed your mayonnaise making world! You know what’s funny? I first learned about this tip when I was a teenager! There was an infomercial that ran late at night. It was the very first immersion blender I’d ever seen and they made mayonnaise and made it clear THIS was the trick to getting it right. She also made skim milk into “whipped topping”. She was great, sounded like she smoked 5 packs a day and chased them with moonshine. I wish I could remember the name of the product. ~ karen!

  9. Megan says:

    Has anyone tried this with pasteurized eggs?

  10. Dale R Lacina says:

    Two Questions:
    1. Momma told me to never eat raw eggs… is this different….or safe.

    2. How much of the straw bedding from the egg needs to go into the recipe to come out correctly?

    • Karen says:

      No more than 17 strands of straw, no less than 1. Raw eggs are fine to eat unless you have a delicate immune system (very old, very young, pregnant). If you’re still worried, pasteurized eggs from the store are especially safe. ~ karen!

      • PMK says:

        It’s pretty easy to pasteurize eggs at home. Salmonella doesn’t survive temperatures in excess of 136ºF. Room temp eggs in a pan of warm water heated to (and kept at) 140ºF or so for about 5 minutes. Use a thermometer. You don’t want to cook them. If your eggs are not candled break each one into a small bowl before adding to whatever you are preparing so you don’t contaminate the whole batch with one rotten egg.

        I have also lacto-fermented mayo by stirring a tsp of whey and leaving the jar out on the counter overnight and putting it in the fridge in the morning.

        For the uninitiated, whey is the liquid left over after you drain yoghurt to make tzatziki or other thickened yoghurt dips. The lacto bacillus eat up any lurking microbes and extend the shelf life of the product.

        Seriously, though, homemade mayo never lasts long enough for spoilage to be an issue.

      • Dale R Lacina says:

        I’m only 1 of those 3, so should be safe. Several others said to have all ingredients at room temp. That means the egg straight from the nest would be better than an egg straight from the fridge. I think I will use the 20% discount Bed Bath & Beyond keep offering and grab an immersion blender. I love your blogs….info w humor….great read.

        • nancy says:

          I have used cold eggs with broken yolks plenty of times, it works. I also plunge my scalloped Cuisinart up and down, it works. Always works. My favorite recipe is complicated with paprika and 1 tbsp lemon juice, 1 tbsp apple cider vinegar and 1 tbsp white vinegar. Every time I cuss and think it’s ridiculous but I keep doing it that way. It’s so fabulous. It’s supposed to be a Duke’s Mayo copy cat recipe. Also, use a straight sided mason jar and it’s ready for a lid when you’re done.
          And please *unplug* the blender *before* you lick it.

        • Dale R Lacina says:

          I cannot imagine the pain and suffering from shredding my tongue. Not gonna happen. Just bought a Cuisinart Smart Stick with a safety switch. They say you have to be 2% smarter than the equipment you use. And that knowledge is reading the instructions, experience is what-ever-the-hell happens if you don’t!!!!! Thanks for the advice.

  11. Karin says:

    Ummmm, is it wrong if I licked the blender clean like I it was cake batter? Cuz that just happened….

    • Karen says:

      Um, no, it’d be weird if you didn’t do that. Of course. I just made this mayo about half an hour ago and licked off as much as possible. ~ karen!

  12. Madeleine Whitfield says:

    Read it. Made it. Will never buy mayo again. Awesome, and I don’t use that word lightly, or ever.

    You can’t see it, but I’m bowing to you right now.

    BTW, my immersion blender had scalloped edges and it worked fine.

    • Karen says:

      Good to know about the scalloped edges. Isn’t it hilariously easy and delicious? It’s crazy!! Crazy I say! O.k. you can stop bowing now, although I do like and appreciate it. ~ karen!

  13. Nicole says:

    So . . . do you think it would work with bacon fat? Not hot but still liquid.

    I mean . . . mayo with bacon overtones? I could do that!

    • Karen says:

      Sure, why not! I add bacon fat to potato salad and a little goes a long way. So I’d just start with a couple of tablespoons probably. Just remove 2 tablespoons of the vegetable oil and sub in the bacon fat. ~ karen!

    • PMK says:

      I make it with bacon fat just warm enough to be clear, half and half with coconut oil also same consistency. I think I used balsamic vinegar last time. It hardens up in the fridge but spreads nicely. Just leave it on the counter awhile to soften up if needed. This is awesome in potato salad with chopped bacon, of course. Also awesome straight out of the jar on a spoon if you are my 3-year old granddaughter who I caught doing just that last week. Nothing bad happened to her if you don’t count me confiscating the mayo.

  14. Sandra D says:

    What happens to it after 7 days? Or, 9?

    • Karen says:

      The sky opens up and the big bad salmonella monster reaches down and shakes your guts out. Or something like that. ~ karen!

  15. Janelle says:

    I don’t have an immersion blender but I’ve made mayo in a normal blender and it’s very good – the secret is to add the oil veeeerrrrry slowly at the end. Painfully slowly.

  16. MartiJ says:

    I killed my immersion blender. KILLED IT.

    You’re motivating me to buy another. Which is the only Amazon link missing here, GF… what on earth? Are you trying to end up in the poorhouse? I even have a couple of weck jars AND… a giant Costco vat of indestructo-mayo unopened in the cupboard. I wonder if I could return that… I bet I could! I needa make my own since my full-size tomatoes are now starting to ripen. :)

    • Karen says:

      There is a link you dirty liar! It’s a really gross, old looking immersion blender but there’s definitely a link. I tried to find one that was most similar to mine because I know it works so well. Ate my first full sized tomato today! ~ karen!

      • MartiJ says:

        What? Where? WHUH???

        I am not particularly upset about the link, but the very idea that someone in your geographic zone could be eating homegrown tomatoes before me is utterly mortifying. You buy your seedlings, right? Next year, let’s confer on when they materialize in Home Depot, because I kept pounding on that door and getting nowhere.

        Is this one of those weirdo heirloom plants? I actually looked and apparently the record heat here has kicked the ripening process forward but yeah, it won’t be until at least Saturday, probably Sunday. (And I’m NOT sharing with the dinner guests. NOT.)

        • Karen says:

          No, no, no. I grow everything (mostly everything) from seed. Definitely all my tomatoes! Although I got everything in reallyyyyy late this year because it took so long to get my garden built. The tomato variety that had a ripe tomato yesterday was Juliet. Which I’ll admit isn’t a full, full sized tomato. More like the size of a paste tomato. ~ karen!

        • MartiJ says:

          Ugh. Well.. now you know what I’m going to have to do next year. And guess what? The last time I remember starting plants from seeds was when we brought home 1/2 pint milk cartons from school lunch for a month. This is where the cardboard egg cartons come in, yes? Then into smaller pots. Then into the ground? I swear, I will be eating tomatoes earlier next year or my name isn’t Karen Berte… er, Marti J.

          And since the last time I bought from Burpee, I got $20 worth of no rhubarb, I’ll be needing that seed company’s name…. when its time to order. Knowing me, I’ll order in… February.

          Until then, I’ll be happy with the softball sized monster that will be ready to eat on Sunday. :)


    Am I being paranoid to worry about the raw egg thing..otherwise it looks and sound yummy.

  18. Barb says:

    Thanks for this recipe! I just bought an immersion blender and am loving it. I bought mine second hand. I always wanted one and kept seeing them at the thrift stores so decided to give it a whirl. LOVE it! So far I’ve made hummus, black bean dip and and a few fresh fruit slushies. And I used it yesterday to blend up some roasted cherry tomato sauce that was too chunky for my wimpy family. Since mine didn’t come with any extras or a recipe book, I would love to know if you have any other recipes I could try? Thanks a bunch!

    PS – I have a chopper, a blender and a food processor but I love how much easier the clean up is with an immersion blender.

  19. Mary W says:

    I’ve always wanted an immersion blender and now have the perfect reason to get one. Thanks for the easy way to make good, real mayo which I love. (Hellmans not Miracle Whip.) I do worry about the raw egg – what about if I buy local, fresh eggs? I sure wish I still had my own chickens!

  20. I only use rapeseed oil (=low/no taste), and – I don’t think you’ve mentioned it: All ingredients should have room temperature. If the mayo becomes a little runny, I just add a little more oil, which thickens the mix. I never use the metal blender as it gets warm, which increases the runniness of the mayonnaise.

    I was a little surprised, though, to see that you use the whole egg, not just the egg yolk. When using only the yolk, you end up also having one of the two neccessary ingredients for making meringue!!

  21. Elaine says:

    Thanks for the recipe, Karen, and the straight goods on “raw” eggs. Your blender looks exactly like mine! I bought mine from The Shopping Channel (Toronto) and it was called, if I remember, the Daily Immersion Blender. It was about $99 and came with a wall-mounted stand and included about three more blades – cutting blade and a whipping cream type blade plus it included a coffee grinder-type attachment for well … grinding coffee beans. It’s now, at least, 25 or more years old and still works like a charm.

  22. Kathleen says:

    This is also very good when made with red wine vinegar instead of lemon juice. Mustard is not essential if you want to omit it. I use 1/2 cup olive oil and 1/2 cup neutral oil, like avocado oil. 1/2 tsp. salt is perfect, and can be added at the beginning with everything else.
    A really easy, fool-proof recipe.

  23. Teresa says:

    How long do I bake ‘this cake?

  24. I have all of this! Sounds like BLTs for dinner tonight…..I’m throwin’ basil into the mayo at the end. Mmmmmmm

  25. maria says:

    Magic bullet did not work for me. glucky mess.

  26. Sabina Missana says:

    Yay! Guess what I bought during Amazon Prime Day? I love my new immersion blender! I used it for the first time yesterday to make cherry chipotle BBQ sauce. Just blended the crap out of the tomatos and cherries right in the pot, easiest cleanup EVER! And now I will make mayonnaise! Thanks Karen!

  27. Monique says: the post as usual..and since an egg is in the recipe..I have to ask..

    re hard boiled..the hard to peel fresh eggs..any tips? Tried bicarb..cold water..etc..:)
    I bet you know.
    Going to peek at the board:)

    • Karen says:

      Hey Monique! I actually don’t like hard boiled eggs so I never make them, lol. Everyone insists they’re super-easy to peel if cooked in an Instant Pot but I tried as an experiment during my Instant Pot review and didn’t have great results. :/ ~ karen!

    • Cheryl Smith-Bell says:

      If your eggs are more than four days old they will peal easier. Put your eggs in cold water in a deeper than eggs are tall pan, and if they stand up on their end, they are usually more than 4 days old, toss them if they float, tho![those are spoiled] And yes, eggs keep a long time, unrefridgerated, and quite a bit longer in the fridge..
      I put them on in heavy, deep pan with good lid, with cold water, bring them to a boil and boil 5 min. and turn off fire and put the lid on and let sit for at least 15 min. Then run cold water over them to cool and use as needed. Always cooked just right!

    • Boil them for 6 minutes then immerse them in cold water. Bash them gently all over to crack the shell then ease a spoon under the shell as if you are going to scoop them out. Works every time.

  28. Katie C. says:

    I hate mayo, but I want to try this because it looks so easy! Maybe I’ll make some for my husband.

  29. deb says:

    The one tip I would add to this excellent piece is to add the oil (I use good old Wesson vegtable oil) at the end and then let it sit for at least 15 seconds so that all the oil is at the top. Then put your blender down (and I’ve never known or worried about where the yolk is as long as it’s at the bottom) and follow Karen’s instructions. This way, the oil gets pulled down and emulsifies perfectly.

    Before I stumbled onto the 15 second trick, I would get inconsistent results — sometimes perfect, sometimes runny and separated. It was turning me into a lunatic. Now I am a mayo maven.

    BTW, my blender has scalloped edges. It’s a Cuisinart and works great.

    Oh, and if you chop up a canned chipotle pepper (the kind in adobo sauce) and add the garlic, you have a chipotle aioli with a beautiful color that is sensational on burgers and sandwiches. Would probably work as dip, too.

  30. Lisa says:

    Went to the link for Weck and got excited that somehow the prices were cheaper than the last 1000 times I looked. It’s early. Didn’t realize it was .com not .ca
    Le Sigh.
    I found a 2L Weck Tulip jar at Winners for $6 once and snatched it up, hissing ‘precioussssss” while I furiously scoured the shelves looking for any smaller ones.

    I have problems.

  31. Claudia says:

    Signature BETTY MOVE I ADDED A WHOLE TABLESPOON OF SMOKED MUSTARD. Came out beige. Disgusting alone but great over red potatoes and dill. Also good with white wine vinegar …

  32. Nancy Blue Moon says:

    I can do this!…my son’s grandmother used to make her own and it was yummy but the bitch wouldn’t give me her recipe…don’t worry…she’s gone on to the next level so she won’t see this…I hope…Thanks Betty!

  33. Sarah says:

    Raw eggs? If I don’t have my own coop, can I make this safely with store bought eggs?

    • Alice says:

      Probably depends where you live…different prevalence of salmonella in different places. Also, pregnant women should avoid raw eggs.

    • Karen says:

      Hi Sarah! Unless you’re very young or very old raw eggs are fine. Store bought eggs are graded and checked. Before I had my own chickens I made homemade caesar salad dressing all the time with store bought eggs and that contains a raw egg. :) ~ karen!

      • sarah gray says:

        Thanks– after years of hearing don’t eat the cookie dough because of the raw eggs, I’m a little leery . . . love all your common sense ideas and projects!

  34. Alyssa says:

    All right. Only because you say it works so well, will I try it one more time. I’ve tried to make mayo with my immersion blender and I’ve tried it multiple times. It always separates. The only difference is I used olive oil. My blender does have a scalloped edge though. I make it in my vitamix though and it works perfect every time.

  35. Debbie D says:

    You can use a Cuisinart food processor for this. That is what the hole in the top pusher thing is for. You put your oil in that and it slowly drips down and makes great mayo. BTW, I hate canola oil. I can taste it immediately in any food and I can’t stand it. Am I the only one? If I am using an oil for mayo, I use a non-tasting one like grapeseed oil. Love grapeseed oil. Neutral taste and it is great for frying at a high temp.

  36. Sara says:

    Miracle Whip gross, Helmand mayonnaise wonderful. That’s all you have to know.

    Anyone use peanut oil, yeh, I am a Canola hater. But I am a liker of your method and madness. What did you do- get a Phd in Food Science and Better Living through Chemistry. Love your blog.

    • Karen says:

      Ha! thanks Sara. Yes, yes I did. ;) ~ karen!

    • Suzanne Herbruck says:

      I’ve made mayo for nearly 50 years. Prefer peanut oil, or 1/2 peanut, 1/2 regular olive oil, but no peanut allergies in our family. If you are anti GMO, organic corn oil is the best, but hard to find and very costy. Food processor is great, cause you pour the oil in the pusher tube, and let it rip, or drip… Blenders are a real bother to clean. My immersion blender sucks, so rarely use it, and too cheap to buy a new one. I only use eg yolks, not whites. Happy colesterol.

      Also keep made mayo for much longer than a week. Still tastes great and no one ever got sick

  37. Kathleen Aberley says:

    Went to buy me some Wreck Jars. They do not “ship this product to South Africa”. Will have to go onto the Consol Glass website.
    Thank you for the recipe. I was using my blender, and still having to drizzle the oil in vvvvveeeerrrry slowly. Gonna give this a bash.

    • Karen says:

      Yes, that’s an excellent point about drizzling VERY slowly. That’s the trick if you’re using a blender or whisk. :) ~ karen!

  38. Jani says:

    So can anyone tell me what the difference is between mayo and miracle whip? That’s all my Mom ever used growing up (miracle whip).

    • Karen says:

      Miracle Whip has a sweet sort of taste to it. It’s more flavourful, but for me that isn’t necessarily a good thing. Maybe your preference is base on whatever you were raised on. Although my one sister likes mayo, the other one likes Miracle Whip, lol. I’m a mayo gal. ~ karen!

      • Jani says:

        What’s weird is every time I have eaten something made with mayo I get really nauseated. I am going to try your recipe because maybe I get sick from all the other crap they add to it! Thanks!

      • Jody says:

        Maybe that’s why Betty wanted to add sugar….

      • Mary W says:

        I dislike Miracle Whip in that it’s sweet and doesn’t taste like real mayo – Hellmanns. I also used to eat mayo/banana sandwiches, mayo/bread and mayo/tomato sandwiches and could instantly tell if someone had used Miracle Whip. YUK. But I can’t even go into a room that has used Canola Oil for frying. And cilantro tastes like a wet dog smells to me. I think it is me, but just to be sure, I always use the real stuff – Hellmanns.

  39. Jo Foster says:

    I do not have an immersion blender. Will this work with a bullet or a regular blender? Would love to make this.

    • Karen says:

      I have a feeling it won’t work but I say that based on absolutely no proof, lol. You can also do it by whipping with a whisk but that’s a bit risky. All you can do is try it in a bullet and report back. :) ~ karen!

    • Constanze says:

      I think your best bet with a regular blender (which I assume is one standing on a counter with the blades at the bottom of the container) is to first put in everything but the oil and then when you have blended the egg you can put it in SLOWLY in a thin stream into the running blender
      (I have never tried this, since I have a magic wand (that’s how we call the immersion blender ^^) but you could go to YouTube, I saw some videos about making mayonnaise with a regular blender a while back)

      Also, another tip (from my Mom): all ingredients should have approximately the same temperature, otherwise it won’t thicken up

    • Missnicoleo says:

      I’ve made it lots in a food processor

    • Ev Wilcox says:

      Hi Jo! I have been making mayo with a regular blender for YEARS! Works fine. The oil, yes, canola, must be drizzled into the mixture as you go. Once you learn the right drizzle speed, it works great. Also, I bought a jar of olive oil mayo a while back-never again! But aioli is wonderful. BTW, so are immersion blenders.

      • Jo says:

        Thanks all. Will try it with my blender this weekend.

        • Jessica says:

          Since there is no way to drizzle in oil with a bullet blender, I’d suggest using the whipping blade (the flat blade, not the one where the blades stick up) for this. It should pull it all down, just put everything in upside down, ie oil first.

    • Susan says:

      I’ve been making this for years with the regular, counter top blender. We call it “Glug, glug mayonaise”. Put in everything in the blender, except the oil. Put the top on the blender, but leave the small hole in the lid open. Turn on blender, then slowly pour oil through hole in lid. The mixture will get thicker, then all of a sudden will start making a “Glug. Glug. Gl-u-u-g-g.” sound. At that point, stop adding oil and turn off the blender, your mixture is complete!
      P.S. – good to know it works with the immersion blender – far easier to clean up than the blender!

  40. Brenda says:

    Oh that’s what I’ve been doing wrong – using just yolks and olive oil and going up and down & adding vinegar and no mustard. What is wrong with me? Good thing I read this!

  41. Fish Pedicure says:

    I don’t think bottled lemon juice is Real lemon juice. I know it’s the name they give it, but it’s just not the same…. ever. ❤️ Freshly squeezed lemon juice in almost everything…

    • Karen says:

      Uch. That’s like saying bottled milk isn’t real milk. You’re a weirdo and clearly come from a weird family. ~ karen! p.s. did you hang your birthday present yet?

  42. calliek says:

    I do this in a wide mouth mason jar. Perfect size. (My immersion blender didn’t come with a container)

  43. Brenda says:

    Bloody hell you guys I didn’t even read this post yet and raced down here to be the first to comment – never mind – Ima gonna go read it now!

  44. martina says:

    I make this at least once a week! My immersion blender has the scallops and it works perfectly well. Also, I’m not sure why I’ve read over and over that you can’t break the yolk? I’ve broken it and it still comes out fine. I’ve started only using light olive oil for this since we’re trying to cut out soy and canola. Canola does taste better but light olive tastes pretty close. Regular olive oil is nasty though.

    Also, this can be turned into the super fast Caesar dressing! Add salt and a fair bit of pepper, a half clove of garlic, either a splash of fish sauce or an anchovy, and about 1/4 cup of parm. I don’t even grate the parmesan, just toss a chunk in!

  45. Hazel says:

    Can I add do NOT be tempted to try this with EVOO. It’s revolting. Something about the metal blades, I don’t know but it becomes bitter. If you like the taste of olive oil mix a little in by hand afterwards.

    Incidentally, I’m never that careful with where I place the blender or not moving it. Now it’s never not emulsified but I have had a few runny mayonnaises. Which is fine, I use it as a pasta sauce- think carbonara- if it’s really too runny for anything else, but I wonder if that’s why?

    • Karen says:

      Yeah, try it the way I’ve described. It comes out completely different. MUCH thicker like a store bought mayo. :) And yes. EVOO is GROSS with this. I’ve tried light olive oil and I still hated it but another reader said they liked it just fine. ~ karen!

      • Hazel says:

        I quite like it with light olive oil and use that or sunflower oil depending on what I’m going to add to it. I like adding lots of chopped herbs and/or garlic as a dip and you can’t taste the oil in that so might as well use something cheap :-) Wild garlic mayo is amazing. I also like adding wholegrain mustard and making a remoulade.

        Anyway, I’ll try it your way next time.

      • Sabina Missana says:

        I’ve been buying the mayonnaise made with Olive Oil and don’t notice any difference in taste, I wonder why you ladies don’t like it. I’ll have to do a blind taste test with the family…

        And just wondering why our pictures aren’t showing up next to our names anymore when we comment…

        • Kathleen says:

          If you have a wordpress blog, and if you put its URL in the field marked “website”, your blog avatar will show. If there is another way of doing this, I don’t know it, but would be happy for someone to fill me in. ;)

        • Karen says:

          There is actually Kathleen. To get your actual photo to show up on all blogs you need to register with Gravatar. Full instructions here. ~ karen!

        • Sabina Missana says:

          Hmmmm, had to change my email address in the not too distant recent past, I wonder if that’s why. I went in and updated my Gravatar account, let’s see if that does the trick ;)

        • Karen says:

          That will *absolutely* be the reason. :) Your Gravatar picture is associated with your email address. If you change it, your Gravatar is lost. And see? Now it’s back. ~ karen!

    • Kathleen says:

      It’s great with half EVOO and half neutral vegetable oil. The only way I’ve made this for years. So good I can eat it by the spoonful.

  46. B says:

    Another crucial tip – in addition to not moving the blender head at first, use a container not much larger than the blender head. Too large, and this technique is not as successful.

    And if you wanna sound fancy, make a garlic paste by mincing some garlic, then smearing it with some salt using the flat side of your knife. Add that to your concoction, and boom – you’ve created aioli. Sit back and collect accolades.

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