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Nothing beats the taste of homemade mayonnaise on your salad or sandwich.  This old-time recipe allows you to quickly whip up enough for your meal and enjoy flavoring it to your taste.  I suggest using an immersion blender for this recipe, though a handheld blender can work well.


This recipe gives you a plain mayonnaise.  Add a teaspoon of Dijon mustard to enhance flavor slightly – or any other flavors that fit the dish you are pairing this with.


Oil is the largest part of this recipe, so choose one that fits your taste.  A light vegetable oil is perfect, or choose an avocado oil.  I don’t suggest using an extra virgin olive oil as the taste would be too strong for mayonnaise.


When completed, place in a tightly closed, glass jar and refrigerate.  This will keep for up to a week in the refrigerator.

Homemade Mayonnaise

Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Servings 12


  • 1 egg
  • 3 tbsp white wine vinegar (or lemon juice)
  • 1/2 tsp salt
  • 2 tbsp white granulated sugar
  • 1 - 2 cups oil (your choice of light oil (do not use extra virgin olive oil as the taste will be too strong))


  • With blender, combine the egg, vinegar, salt and sugar
  • Add 1 tablespoon of oil and beat it in very thoroughly
  • Once the first tablespoon is completely blended, add 2 more tablespoons and blend thoroughly
  • Add 3 more tablespoons and blend thoroughly
  • Once it is blended thoroughly, you can begin pouring in the oil at 1/4 cup then blend
  • Use enough oil until the mayonnaise reaches the desired thickness
  • If it becomes too thick, add vinegar or lemon juice a teaspoonful at a time
Course: Side Dish
Cuisine: American
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