Homemade Mayonnaise

Once upon a time I tried some homemade mayonnaise at a friends house. Divine! I was in heaven. Since then I have almost always made my own mayonnaise, using whatever cheap oil I happened to have around the house. Then I started learning about healthy fats, and well it was time for canola oil *shudder* mayonnaise to head out the door.

So, I made mayonnaise with only olive oil. I threw it out. YUCK! I probably did not have the best olive oil, but I’m still not making that same mistake again. Olive oil is too strong of a flavor for mayonnaise!

Another time I made it with half olive oil, and half coconut oil. I did not throw it out, but my sister Hannah and I nick-named the potato salad I made out of it “chopstick salad”. Not because we thought it should have been eaten with chopsticks, but because we thought it tasted… like wood. 

Fast forward a few years, and not having mayonnaise in the house really was getting to me. I like chicken salad. I like egg salad. I like potato salad. I like salmon salad. I even like tuna salad.

Yes, I could have used some refined oil, but I really did not want to for health reasons, and who wants to have an oil around the house only for making mayonnaise? Not me.

Occasionally I would buy a healthier mayonnaise that was not made with GMO oils just so I could have some, but buying organic mayo really is still not good for you, and the taste of homemade is beyond compare.

I went out on a limb… and made it with part butter. The result? Mayonnaise that both makes it past the first taste test AND doesn’t taste like some weird coconuty bitter woody flavor. In fact, it is down right good. It is almost as mild as if it was made with a refined oil, except, IT’S NOT!

“Oh the unrealized joys of brooms, hangers, and mayonnaise” – A line in a letter written by me right after I got married some rather dramatic young bride who will remain unnamed… after suffering a few days in our first house without those lovely things. 

Basic Homemade Mayonnaise 


1 clove garlic, minced
1 egg + 1 egg yolk (from pastured hens, they will be raw)
1 t wholegrain mustard (or more to taste)
2 t lemon juice
2 t sugar or honey
1/2 t salt (less if using salted butter)
1/2 t paprika (optional)
One stick butter, melted but not hot
1/2 cup olive oil


In a blender blend together the garlic, egg and yolk, salt mustard, lemon juice and sugar or honey together.

Mix the butter and olive oil together in a measuring cup with spout.

While the blender is running, slowly drizzle in the olive oil and honey.

Taste your mayonnaise… this is the basic recipe. Add paprika if you’d like, more mustard to suite your taste, more honey, more garlic, ect. If you want a lemon mayonnaise, that is downright amazing! Add the zest of a lemon.


  1. Home made mayo is on my list of things to try. I like the butter in this recipe. LOVE butter. How long will this keep in the fridge?

    • At our house, a couple days… if that ;). Most recipes say a couple weeks. I have heard of making it with whey to naturally preserve it, but have no experience with making LF Mayo.

  2. I love making homemade mayo! We use sunflower oil…but it still has a pretty strong sunflower taste. Lately I’ve been using a mix of sunflower oil and olive oil. I am able to get cold-pressed GMO-free sunflower oil at our local Walmart (some don’t carry it) for a good price — probably not the best but better than most other choices, and it is within our budget!
    Here is my recipe: http://turn2thesimple.blogspot.com/2011/09/north-woods-dressing.html


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