Homemade Mayonnaise Recipe

I bet you will agree that one of the best things about summer is a good tomato sandwich.  I started eating them as a child.  They consisted of a tomato right out of my parents’ garden, two slices of white bread, and a dollop of mayo.  I didn’t need to add basil (I didn’t even know what it was back then), cheese, or anything else.  Just a juicy tomato on bread with spread was all I needed.  These days my tomato sandwiches are “same, same but different.”  I now buy my tomatoes at the farmers’ market, I use multi-wheat bread, add a few leaves of basil, and make homemade mayonnaise for the spread.  Jordan and I have both been making homemade mayonnaise this summer, and we thought you might like to try it, too.  Here’s the thing about making homemade mayonnaise – it’s temperamental.  Many recipes say make it in a blender or food processor, but I have found that they are too powerful for a nice thick mayo.  I recommend using a whisk and your patience. (;  I did a lot of hunting and trying before landing on this recipe that has worked really well for me. And keep these two things in mind when you make it – it will probably not be as thick as what you buy in a store, and it will not last longer than one week in the fridge.  Also, as a warning, pregnant women should probably avoid raw eggs.

Homemade Mayonnaise - The 2 Seasons



Homemade Mayonnaise Recipe


  • source - epicurious.com
  • 1 large egg yolk (if that makes you uncomfortable, stop here)
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon distilled vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon salt plus to taste
  • 3/4 cup canola oil, divided


  1. Whisk together egg yolk, lemon juice, vinegar, mustard and salt.
  2. Add 1/4 cup of canola oil, 1/4 teaspoon at a time. Whisk constantly for about 4 minutes.
  3. Then gradually add remaining 1/2 cup oil in a small stream. Continue to whisk constantly for about 8 minutes or until it thickens.
  4. Refrigerate. Will keep in fridge for about 1 week.
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Homemade mayonnaise

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  1. Beth Lowe says

    I don’t make my own mayo often, but it is a real treat. My mother’s recipe was one she developed for Mills College in the 1940s. Julia Child’s is virtually the same. I use Champagne vinegar, which even my mother thought was “an improvement on perfection”
    I also make it by hand as mother taught me. Aunt Marie like a SWEET Mayo– 2T. of powdered sugar.