Friday, October 5, 2012

Homemade Mayo

We stock up on mayo when it's BOGO at our local market.
Big K likes the jarred stuff.
Mimi used to make the homemade version
when we were kids.
I thought I'd give it a go,
since we had all these free-range eggs.

This is a great recipe to have in the family recipe file.
The taste is so different than what you find in the store.
It would be great added to sandwiches, pasta or potato salad,
or used as a tarter sauce substitute with fish.

Homemade Mayo

1 egg yolk
pinch kosher salt
3/4 C olive oil
3 t lemon juice or cider vinegar
1/4 t Dijon mustard
garlic or herbs to taste

Add all ingredients (except oil) to food processor bowl.
Start the machine while dripping olive oil
1 drop at a time at first.
As emulsion forms,
oil can be added in a slow stream.
Adjust seasonings (I added a bit more salt).
Keep refrigerated up to 1 week.


  1. That does look good. I wonder how it would taste without the mustard and herbs?

    My mother-in-law used to make homemade mayo in a Mason jar and she would shake it until it was done. She also made Ceasar salad dressing with anchovies the same way. Good ole Ball - Mason jars are so versatile.~Ames

    P.S. I was stocking up on the BOGO mayo too until I saw the expiration date. They don't keep long enough to store so much of it. So making it fresh makes sense. I'm keeping this recipe!~Ames

  2. Hope you enjoy it without the mustard and herbs!

  3. Yummmm......sounds so good. I love homemade mayo. :)

    1. I had it in my tuna salad last week and it had so much more flavor than the jarred stuff.


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