homemade mayonnaise three ways



Although I’ve mentioned literary influences in the kitchen a few times in this space, I’ve been most influenced by my younger [and more talented] sister, Kristen. She has a natural intuition about food that I’ve learned by watching her over the years, one that has helped build confidence and trust in my sense of smell and taste while cooking or baking. Ask any of our friends: she can throw the most random ingredients together and create magic. Her warm heart and laughter are a bonus. Although we both enjoy good food and a beautiful aesthetic, we have different approaches in how we work. Kristen is more comfortable with her hands; I’m more comfortable in my head. Together, we tug at one another’s strengths and weaknesses to create something new. All said, Kristen and I will be collaborating here more this year, sharing some of our favorite recipes and lessons from the kitchen together and with our children. We hope you enjoy.

Honestly, I didn’t eat mayonnaise for easily a decade or more of adult years. I was suspicious of the blob-like amalgamation that could somehow be sustained on the grocery pantry aisle. No thank you. Then a couple of years ago, I tried one my friend Jordan made, and then one my sister made. It was a game-changer. Their mayos were creamier and more delicate in appearance. They were also delicious and a flexible base for an assortment of spreads and dressings. Apart from how easy it is to make (under ten minutes), I knew exactly what ingredients were in it. I really love that. So Kristen and I are beginning here: instructions for one plain mayonnaise with two delicious adaptations to get you started.



| tools |

hand-blender (Although some swear by the whisk, we love the efficiency and results of this tool.)

mini spatula

16 oz jar (I prefer these.)

| ingredients + instructions |

1 egg

1 tsp lemon juice

1 tsp dijon mustard

.5 – 1 tsp of salt (to taste)

.25 tsp white pepper (optional)

1 cup light-flavored oil

Blend in a jar/container just a little wider than the blender’s blade (opposed to a spacious bowl). We both blend straight into the jar in which we store the mayo, which makes for less clean up too. Add ingredients in the order listed. If you’re concerned about salt, add the smaller option to begin and add more later to taste. Blend from the bottom, slowly moving upward as it emulsifies. Gently move the hand blender up and down until your reach the creamy desired texture. The overall blending will take less than two minutes. Use the mini spatula to clear the residual mayo on the blade.


This is my favorite mayo and one that can be used with a variety of herbs. We love to spread it on sandwiches, use it as a veggie dip, or transform it into salad dressings. For a simple garlic mayo, simply omit the herbs. To make, blend together:

.5 cup plain mayonnaise

1 garlic clove

1 tsp. of fresh rosemary


This mayo is perfect when you want a little kick in your meal or snack. If you’re making it for children, begin with a smaller amount of chipotle and slowly add to desired spice and flavor.

.5 cup plain mayonnaise

.25 tsp garlic powder

.25 tsp onion powder

.25 tsp dried oregano

1.5 tsp chipotle powder

squeeze of lime

pinch of salt

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  1. I don’t know WHAT I did wrong! ;) I NEVER got the right consistency–stayed runny. I used grapeseed oil, and followed instructions to a T. Help!?

    Thank you!

    1. Author

      Oh no! I’m so sorry. This has happened to me before, too, so don’t be discouraged. My first thoughts: did you did you blend slowly beginning from the bottom? And use a container with a base just a little larger than the blade?

      If so, try adding a second egg yolk to see if it thickens it up. Next time you try a new batch, add only 3/4 cup oil to the original recipe and see if that helps, slowly drizzle in a bit more oil to get the right consistency. Let us know how it goes. x

    2. Hi Elizabeth! Ugh. There used to be nothing more frustrating for me then when the mayo would not fully thicken. But as I have become more comfortable with making most things from scratch, I’ve also learned that almost any failed kitchen attempts can be saved or repurposed. Take heart, all failed mayo can be saved! First, get a clean jar, add 1 egg yolk and hold the blender at the bottom, stream your failed mayo into the new jar while blending. You should with a very steady stream see the emulsion happen=thick mayo! Also, Bethany is right, try starting with 3/4 oil with your next batch. i hope this helps!

  2. You’ve got to try liquid smoke in your home make mayo. Makes the most amazing potatoe salad, sandwiches or drip for fries ( the idea of which would have completely grossed me out before I started making my own). I currently have a gallon of sunflower seed oil which makes a very nice mayo.

    1. Author

      That sounds amazing (and on my list to hunt down)! And yes to the gallon sized oil and endless dip options! Thank you.

      1. They carry it even at our Walmart- in with the pickles and bbq sauce

  3. I was just thinking about making mayo! How long can you keep this for in the fridge?

    1. Author

      I honestly don’t know. I keep mine up to two weeks and have never had a problem, although most of the time it’s eaten by then. ;)

    1. Author

      I’m so glad you mentioned this as I meant to mention we both use grapeseed oil. A light olive oil can be used as well, but olive oil has such a distinct flavor it sometimes is too much for the plain mayo, in my opinion.

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