218 Responses to “Foolproof Homemade Mayonnaise – Full of Super Secrets”


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  1. Ellemojo

    I was actually amazed that this worked! The first time and all subsequent times it has been fantastic :)
    However, I do agree that there were a few details missing from the instructions. Being admittedly suspicious, I read through a good amount of comments BEFORE trying it out and here is what I found.

    All quantities of the ingredients as the recipe states and put them all in together
    – The eggs MUST be at room temperature
    – don’t use olive oil as it goes bitter when you blend it. I like sunflower and walnut. BUT you can mix it about 1 Tbsp of olive oil in for taste once it’s blended
    – use a narrow container that the blender just fits into. I actually use the plastic beaker that came with my stick blender.
    -begin by blending everything in small bursts (a few seconds) . Once you have a layer of mayo in the bottom, start moving the blender up slowly, following the layer so that the blender is always immersed in just the top of the layer of mayo. This pulls the oil in gradually.
    – finish off with seasoning – I like adding garlic to mine for aioli :)

  2. Nicola

    Thank you for this! I added it to the home screen on my phone because I use it so often- sometimes just for moral support! I’ve had such variable results making mayo that I do an internal mayo/rain dance before I start. I have found that a narrow container, barely bigger than my immersion blender is key. While I’ve had the occasional batch that wouldn’t blend I’d have to say this method is almost foolproof. If it’s really not happening, sometimes I leave it overnight in the fridge and try again when the gods are in my favour. Fantastic! Thank you!

  3. Julia

    Didn’t work. The quick fixing didn’t help. Just have a liquid very sour something. Toooo much of sour ingredients!

  4. Cyndi

    Turned out perfect, thanks. The Williams-Sonoma “working glasses with lids” are perfect for this- or at least they are with my older Braun immersion blender. I try not to consume vegetable, canola, or soy bean oils which made buying mayonnaise near impossible- again, thanks for the recipe and instructions! This is even better than he Delouise brand from France that I had been purchasing.

  5. Linda

    Thank you so much! I tried it today and it worked perfect. My son is on a modified Atkins diet for seizures, so this is a good way to get the fats that he needs. The thing I changed was the oil. I used avocado oil which has a very mild flavor. It is delicious!

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  7. Ambrosia

    Found this while trying to find a fix for my liquid mayo I made. Quick fix didn’t save it, but it tasted a touch better. Ended up adding another egg yolk, a tsp of dijon, and 1/2 tsp honey. It might not be mayo, but its a tasty salad dressing. So for all the mayo fails, you might be able to at least make dressing so you’re not wasting ingredients!

  8. donna

    Tried it– didn’t work. Tried fixing it– didn’t work again. Followed instructions to a t. Used Oster stick blender (cheapo model)– could this be the problem?

  9. Terrie

    I have successfully made mayonnaise many times, but I did not have a recipe on hand, so I tried you “foolproof” recipe. I am so frustrated because I wasted 3/4 cups of olive oil and the last of my eggs! This is a liquid mess – and I promise I did e.v.e.r.y.l.a.s.t. step exactly as you stated…don’t waste your time with this!

  10. Belinda

    I am so glad I found your site! I have successfully made mayo w/food processor & streaming oil method (not bragging) I am trying to incorporate coconut oil in all possible.
    Lost my job of MANY years, lost my home insurance and, of course, suffered a home fire. Replacing everything has been a slow process on a disability income. My new processor does not allow for streaming in the oil.
    I do, however, have a stickblender! I am going to try it with non-virgin c.o. Virgin has sltly. more nutritiona benefits, but more coconut taste.
    I will let you know. I am a registered nurse and very interested in healthy living alternatives.
    With my stick, I can make a sugar-free dark chocolate syrup for diabetic friend that is to die for(TDF!)

  11. Krysstah

    I made this following the recipe exactly and it emulsified beautifully. I blended it in a wide mouth pint jar so I don’t have any bowls to clean up, just put the top on and pop it in the fridge! My mayo is a tad bitter, however, and I don’t really want to use anything but extra virgin olive oil…I’ll have to do some reseach on that. It WAS the very end of a large bottle of oil, so maybe going rancid?

    For those who have olive oil soup, you may have over blended. I did that the first time following a different recipe. It really only takes seconds and you stir in the remaining oil. I also used a VERY fresh egg that I collected from the coop a few hours ago.

  12. jay Knudsen

    Do you really have to use mustard? I abhor the taste of it…

  13. Armin

    After all the failed attempts…good Lord this worked like a breeze! Thank you, thank you, thank you!

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  19. Debbie Reynolds

    I just followed your ingredients and used a stick blender. Boom. Mayo! Thx

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  24. Oh I so wanted this to work! Not sure why, but I just ended up with eggy oil soup. Added another egg yolk (from very fresh eggs in my backyard) and that did not help either. I’ve only ever made mayo once successfully, but I can make aioli…go figure! Guess I’ll save this for conditioner.

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  27. Well , I,tried to emulsify this in my smallest Ninja blender but it never emulsified so I added the extra egg yolk as directed still a wet mess…? Do Imhave to really buy a emulsifier to make this happen? I even tried to whisk it by hand but no luck…what am I doing wrong?

  28. Michael


    I tried the recipe and the quick fix and all I have is a liquid. It is irresponsible to call this foolproof.

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  35. Megan

    I love making homemade mayo and have experimented with different recipes and oil blends. On my initial attempts I had several batches not emulsify (and consequently burned through a large portion of a bottle of evoo-drat!). I did some research before my grocery bill continued to climb from all the wasted oil and discovered that if you start your mayo recipe with all of the ingredients EXCEPT for the oil, give it a whirl or two with the immersion blender and then start to add your oil slowly with the blender running, you get perfect mayo every time. I agree with your statement about an immersion blender being essential though, I love this kitchen tool for so many purposes including mayo making. I’ve also read several blogs condoning the use of the raw egg if they are store bought because of the risk of bacteria but I’ve never had any problem with this either.

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  39. Leo

    For this to be fool proof the ingredients thrown into the bottom of your chosen vessel must be blended just before the lighter olive oil at the top gets folded in. The failing of this recipe may be no more than a physical/mechanical issue. Be sure the blender bottom has a tight clearance at the bottom of your chosen vessel, this way the egg yolk, vinegar and lemon just get “hit” first when you start the blender. It only takes about 5 seconds to get these ingredients to blend first, then the olive oil will begin folding in immediately. Then you raise the blender inside the vessel moving thru the unblended oil oil.

    Note how someone else wrote about adding all but the olive oil first, blend and then add the oil. He called THAT fool proof. Which from a science point of view, goes to show you that all other mayonnaise recipes tell you to ad olive oil last to emulsify. This recipe just tries to make it a one-step process. Bravo!

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  41. Cassandra

    For those without a stick blender: use a food processor. I have made a mayo recipe with a Cuisinart medium size processor with 100% success. The trick is to pour the oil in VERY slowly. Ta da!

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  43. Stef

    Mayonnaise has always been hit or miss for me in the past. However, my first try (using a cold egg) flopped. I looked at my oil supply and decided to sacrifice some more to get this right. I warmed the egg, and started again. It was like magic ! Delicious and so easy you can make it whenever you want! Next time, I’m trying it with avocado oil for a milder flavor. But for a beautifully green ish fruity flavor, the extra virgin olive oil is perfect! Thank you for the tip on the container! It makes all the difference.

  44. Kloe

    Noooooo!! This is noooot the foolproof version of homemade mayo making… NEVER start blending with the oil! Just carefully and VERY SLOWLY pour it once you start blending. I.E., put everything except the oil in your blender or container of choice. Blend everything. Then, without stopping, very slowly pour the oil –starting almost drop by drop. Continue until your mayo has the texture you want or you’ve used all the oil. I personnaly never mesure how much I use, always eyeballing it. It’s very forgiving if you just have the right technique.
    I’ve never bought mayo, even once, in my entire life. I make it with a regular blender. My mother has been the one to show me, she prefer using an immersion blender (but the same rule apply! Never pour all the oil at once!). She taught me to use an entire egg (instead of just the yolk) to make the mayo a bit softer. My grandmother has made aioli (garlic mayo) her entire life with just a mortar and a pestle –not even a whisk. Yes, she is a real French warrior ;) All this genealogy to say this method IS foolproof. And delicious.

  45. Alison

    Here’s a tip. Save an old pickle jar, and use it to blend the ingredients in. That way you only have to clean up the blender and the measuring cup! It’s very easy to make this. I found the extra virgin olive oil to be a bit bitter.
    I’m going to try just olive oil next time. Also I added seasoned salt for a bit of msg but it’s up to you. My blender made it a bit too thick so I added extra vinegar and instead of dry mustard I used french’s yellow mustard, and a whole lemon, with 3 egg yolks instead of 2. With 500 mls of extra virgin olive oil. Turned out ok. Just need other types of oils to use… I would have used canola but I heard it’s not healthy…
    But it’s full of omega 3s… I thought the next best thing would be extra virgin…

  46. George W

    The proportions are wrong for this.

    Use far less olive oil (like 1/4 cup), and add it last, after blending all the other ingredients, drip by drip.

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  48. Paula

    Thanks for the tip on the measuring cup. I made it last night and it was runny. I used the measuring cup today and did it in small batches. It worked. I hated wasting the olive oil and eggs.

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