Homemade Mayonnaise Recipe
from Scratch

You will love this homemade mayonnaise recipe from scratch. Because your food will take on a whole new taste.

Recipes for homemade Miracle Whip, homemade Hellman's, Bacon and Avocado Mayonnaise, homemade Aioli (garlic mayo) and more below.

Homemade Mayonnaise Recipe

Homemade Mayonnaise Recipe

You've found my easy homemade mayonnaise recipe. (Well, the first one). Eating homemade mayonnaise used to be a luxury - but not anymore. With a pillowy texture, homemade mayo is nothing like the pale stuff you get out of a jar.

Mayo is the base recipe for other sauces out there - including: Aioli, Remoulade, Thousand Island dressing and much more.

Purists make mayonnaise by hand, but sad to say, I am no purist. I use the good ol’ blender and the mayonnaise is just as good and my arm is not aching from all that whisking.

TIPS: Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the eggs are not cooked make certain you use very fresh eggs.

Homemade mayo should be stored in an airtight container and can be kept in the refrigerator up to 4 days.

If you hand-mix the recipe, combine the yolk only with the mustard. (no egg whites) Whisking constantly, pour a thin stream of oil until completely incorporated and the mayo is thick. (This is when the whisk is lifted the mayo will stay on and not fall off.)

Next whisk in the lemon juice (or white wine vinegar) and season to taste with salt and pepper. Enjoy my homemade mayonnaise recipe. We sure do.


1 large egg
1 TBS Dijon Mustard
1-1/3 cups canola oil
4 tsp fresh lemon juice or homemade white wine vinegar

In a food processor or blender, combine the egg with the mustard. With the appliance running, SLOWLY add the oil in a thin stream until it has combined with the egg mixture. Now add the white wine vinegar or lemon juice and pulse until combined. Season with salt and pepper.


3 egg yolks
1 ripe avocado, peeled and cut into chunks
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch of homemade cayenne pepper
1 tsp dry mustard
1 tsp homemade Dijon mustard
3/4 tsp paprika
1 TBS fresh lemon juice
1 tsp homemade white wine or tarragon vinegar
2/3 cup peanut oil
1/3 cup olive oil

Place the egg yolks and avocado in a blender or food processor. Then add the lemon juice, white wine and all of the seasonings. Pulse for 1 second and then when the appliance is on SLOWLY add the peanut/olive oil mixture and process until smooth.

Adjust seasonings if needed and store in the refrigerator for up to 7 days.

This aioli recipe is good as a dip with fresh vegetables or on a sandwich. Make your potato salad with this homemade mayonnaise recipe. It also can be served with steamed fish or fresh cod for starters...Tuna salad sandwich? You bet!


2 egg yolks
2-4 garlic cloves, minced
1/2 tsp kosher salt
pepper to taste
2 cups olive oil

Place garlic in a mixing bowl and add yolks, salt and pepper. Beat rapidly with a wire whisk or process in a blender. Gradually add the oil; first drop by drop and slowly increase when the appliance is on. Chill and serve.


1 cup homemade mayonnaise, recipe above
1 TBS chilled bacon grease
1 slice bacon, cooked and crumbled
2 TBS minced onion
1 garlic clove, minced
2 tsp white sugar
1/8 tsp salt

Process ingredients together in a blender or food processor. Place in the refrigerator until chilled. Serve on sandwiches, or in potato salad.


2 TBS fresh lemon juice
2 TBS fresh parsley, finely chopped
1 garlic clove, minced
1 tsp fresh chives, finely chopped
1 tsp fresh tarragon, finely chopped

Blend to a fine puree and mix with 2 cups of homemade mayonnaise, recipe above.

You can adjust the amounts to get the shade of green and the flavor you like. Green mayo is great in potato or macaroni salad too. I have also used it in chicken salad sandwiches. Just add the crunch of your choice: pecans, walnuts or celery.

Use this homemade mayonnaise recipe for roast beef sandwiches.


1 cup vegetable oil
2-4 tsp homemade horseradish, drained*
1 egg
1/2 fresh lemon, juiced
1 tsp dry mustard
1/2 tsp salt

Combine egg, lemon juice, mustard and salt in a blender or food processor. While appliance is running, slowly add the vegetable oil in a small stream until mayonnaise is processed. Add the horseradish and pulse quickly. Adjust the taste with salt, pepper and more lemon juice if you would like.

*You may also use freshly grated horseradish.

This homemade mayonnaise recipe creates mayo that tastes like Miracle Whip to me. You be the judge. Wash one of those store-bought jars and fill it up with the "good stuff." Makes approximately one quart.


4 egg yolks
2 TBS powdered sugar, sifted
1 tsp kosher salt
1 TBS lemon juice
1/4 tsp paprika
1/8 tsp garlic powder
3 cups canola oil
3 TBS flour or cornstarch
2 tsp dry mustard
1 cup boiling water
6 TBS vinegar

In a food processor or blender, beat the yolks, salt, sugar, lemon juice, paprika and garlic powder until combined.

Beginning first with drops - SLOWLY add 1 cup of the canola oil in a small stream while the appliance is running until combined. Add the remaining 1/2 cup of oil slowly and process until smooth. Set aside.

Whisk the flour, mustard, boiling water and vinegar together together until creamy. Pour into a small saucepan and cook on low until smooth and continue to cook while it thickens. Slowly add this mixture to the homemade mayo that you set aside and blend until combined.

Pour into an airtight container and cool in the refrigerator overnight until serving. Homemade Miracle Whip that tastes so much better than store-bought and will save you money.

This homemade mayonnaise recipe creates mayo that tastes like Hellman's Mayonnaise, and is so much better than the store-bought version. People are usually either Miracle Whip or Hellman's fans, so I am offering you both recipes. Recipe adapted from Top Secret Recipes.


1 egg yolk
2-1/4 tsp white vinegar
1 tsp water
1/4 tsp salt + 1/8 tsp
1/4 tsp sugar + 1/8 tsp
1/4 tsp lemon juice (bottled okay)
1 cup canola oil

Whisk egg yolk by hand for 15 seconds.  Combine vinegar, water, salt, sugar and lemon juice in a small bowl or glass measuring cup.  Stir until salt and sugar are dissolved.

Add half of this solution to the egg yolk and whisk for another 15 seconds.  Pour the canola oil in a plastic squirt bottle (ketchup or mustard bottle you can buy at the store - This is so you can dribble the oil into the egg yolk with one hand while whisking with the other).

Squirt a few drops of oil into the yolk and whisk, continuing to add a little oil at a time while whisking non-stop.  When you have used about half of the oil, the mixture should be very thick.

Add the remaining vinegar solution and whisk.  Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.

Your mayonnaise should be thick and off-white in color.  Put mayo in old mayonnaise jar and seal with the lid.  Leave this on your counter for 8 to 10 hours so the vinegar and lemon juice can kill any potential bacteria in the egg yolk.  Then put in refrigerator.

Keep up to 2 weeks in the refrigerator.  Makes one cup.

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