A Safe and Delicious Way to Make Homemade Mayonnaise

How to Safely Make Homemade Mayo

Keeping Homemade Mayo From Separating

Homemade Mayonnaise Recipe for the Homestead

  • 2 egg yolks
  • 3 tablespoons (T) of water
  • 4 teaspoons (t) of lemon juice
  • 1/2 teaspoon (t) of table salt
  • 1/2 teaspoon (t) of white sugar
  • 1 teaspoon (t) of dry mustard
  • 1–1/2 cups of vegetable, olive, or avocado oil
  1. Whisk the egg yolk with 3 tablespoons of water and 4 teaspoons of lemon juice.
  2. Heat the egg mixture in the microwave until it reaches a temperature of 160 to 165 degrees Fahrenheit. I would suggest starting with 30 seconds in the microwave, then heating the mixture further in 10-second intervals, stirring each time, until you’ve reached the ideal temperature. The egg mixture will be slightly thickened. Be sure to use a food thermometer with a display that’s easy to read quickly, such as one with a digital readout, because the temperature will start to drop fairly rapidly.
  3. Add the salt, sugar, and dry mustard to the egg mixture.
  4. Drizzle a tablespoon or two of oil into the egg mixture and begin emulsifying with an immersion blender. Continue adding oil and emulsifying gradually.
  5. Once all of the oil is incorporated, the mayo is ready. You can enjoy it immediately (though you may want to cool it because it will still be slightly warm from the pasteurization), use it to make a salad dressing, or store it in an airtight container in the refrigerator.

Have You Tried This Recipe for Homemade Mayo?



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Sheryl M. Davis

Sheryl M. Davis

Homesteading and gardening blogger and chief homestead officer at Cedar Swamp Homestead | cedarswamphomestead.com