389 comments
Ingredients:
2 pasteurized organic eggs (since eggs will be raw, it's best to go for pasteurized and organic or farm-fresh)
2 teaspoons lemon juice
1 1/2 cups olive or canola oil
1 teaspoon salt
A pinch of mustard powder
Food storage container
Directions:
1. Separate the yolks from the whites, and put the yolks in a food processor (save the whites for a tasty omelet). Add mustard powder and salt and blend.
2. While the processor is running, slowly add the oil. Try to add the oil as slowly as possible so the mixture will not separate.
3. Add the lemon juice and continue processing until you reach the proper consistency, about 2 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
Submitted by Patti from Alabama
by PLG24
March 01, 2013
ty
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by AZACOB
August 09, 2012
by BOOBEAT1984
June 08, 2012
by BTTRFLI516
March 26, 2012
I think I may try this. Hubby won't go near mayo though... how long do you think it lasts in the frige?
by BBFRECKLES
March 26, 2012
Thank you. Freshly made mayonnaise is really worth the time. Make it right and you will never go back to store bought.
by BOZERENG
March 25, 2012
My mom used to make mayo when I was younger, but I never got a recipe. Thanks!
by CUALUM
March 25, 2012
forget tough times - this is a great option to be rid of all of the processed chemicals that are in our food
by NEPODRO
March 25, 2012
Sounds great. If your going to use mayo for egg salad or tuna salad this is a healthier way to go.
by MOOK15IE
March 25, 2012
could be sooo yummy, imagine all the different flavor combinations you could add
by KLABB12516
March 24, 2012
we raise chickens so we have plenty of farm frsh eggs so i'm trying it! hubby and daughter eat mayo on everything! thanks
by WCSTONE
March 24, 2012
TY, I'll keep this recipe on hand in case I need mayo in a pinch. I don't use it except on grilled chicken sandwiches.
by ENDLESS FAITH
March 24, 2012
I guess I am the only one who prefers Kraft mayo. I have tried making mayo before, not to my liking. I think I will stick with Kraft mayo, but thanks.
by BLUEROSEKY
March 24, 2012
I think this would be interesting to try, but I prefer MW. Any idea of how to make salad dressing (miracle whip)? It can't be that much different..maybe I will experiment.
by SCHEEPY
March 24, 2012
by MOMMYPIE55
March 24, 2012
I have used a recipe just like this, but without the mustard. We prefer Hellmann's.
by ANGELLESLIE101
March 24, 2012
I would probably cut the recipe in half but would like to see how it tastes.
by TLCROCKETT
March 24, 2012
I would definitely NOT use organic eggs (if there is really such a thing). Samonella is too prevalent and a very scary thing.
by SMAJPP
March 24, 2012
Most bacterias like salmonella and ecoli are not found in grass fed, organic products--only in products produced from animals who were raised for economic purposes.
by 1000009949701
March 23, 2012
We don't use mayo. It's just unneeded fat calories. Mustard is better.
by HINTON4PLUS1
March 23, 2012
GREAT tip! ty! this is worth making because it doesnt have preservatives,etc and it is better for us.Its the preserves that make it last longer yes but isnt it better to have it freshly made and healthier for us? Sounds like it would taste GREAT- TYVM!!
by JOANP
March 23, 2012
Thanks,I will make this but i will cut the recipe in half to see if we like it.If its good I will make potato salad or cole slaw with it.
by 92651
March 23, 2012
I'm not desperate enough to have to make my own condiments yet. It looks like a light green in color and that is not appealing to me.
by LISAJOS
March 23, 2012
my mayo is in the refrigerator way longer than 2 weeks. so i was disappointed that this recipes shelf life was so short, otherwise i'd have made it. ty anyway
by BEACHREADER
March 23, 2012
I am sure this is good, but I'll stick with Hellmans! Thanks
by ELVISSYKES
March 23, 2012
I was thinking the same thing. I don't use mayo very often.
by GIRLE04
March 23, 2012
I haven't been successful with homemade mayo in the past, so this might push me to try again.
by SWEETIEWHEATIESCOTIE
March 23, 2012
My grandmother and mother always made mayonnaise. Neither added mustard. However it was very tangy. I don't use much mayo so never made it. Thanks for sharing.
by FAMJR
March 23, 2012
by NDAKOTA BLUE
March 23, 2012
CHOC CAKE HAS A MAYO RECIPE SOMEWHERE OUT THERE. I think this would be extra tasty in that for starters.
by OFTHEMOUNTAIN
March 23, 2012
This is a lot easier than what I used to know. thanks!
by PMKIRKWOOD @MAC.COM
March 23, 2012
I will try this the next time I need mayo.Thanks.
by MFOSTER1
March 23, 2012
I used to make this all the time many years ago. Tried it a couple a years ago and I failed. I will try this recipe.
by CHRISUSA46
March 23, 2012
unless there are food allergy considerations, I just couldn't justify the time to make mayo from scratch rather than using Hellman's. thanks anyway.
by CAROLAB
March 23, 2012
Lasts 2 weeks but how much does it make? I didn't see that in the recipe. Thanks!
by JOERACER
March 23, 2012
I don't use mayo a lot, so this might go to waste, if it can only be refriged for 2 weeks.
Thanks for the idea and thought!
Thanks for the idea and thought!
by JELLYBEAN2
March 23, 2012
Mayo lasts longer then 2 weeks at my house so would not work for us. Thanks anyway
by SHINAR00
March 23, 2012
my friend, Marge, makes her own mayonnaise. I am too lazy. ty though.
by ELIZABETHASQUINI
March 23, 2012
agreed...when times are tough, which could be any time now.
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