DIY Mayonnaise

by Michelle Lasley

Michelle Lasley is a mother, wife in Pacific Northwest learning to balance green dreams with budget realities.

June 28, 2020

Do you like mayonnaise? I do. And, I hate buying it because it always has additives. I got this “DIY mayonnaise” recipe from a 1960s Better Homes & Garden recipe book, and it works every single time. Please note, mayonnaise contains raw eggs (which is why you can’t find the recipe in newer recipe books). Here’s the warning: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Get the best eggs you can, ideally from your own home-fed chickens or a friend or local farmer.



Sandwich spread, for salads, and more, lovely condiment. Making mayonnaise is simple, and it's an easy way to control the food in your home.
Prep Time 15 minutes
Total Time 15 minutes


  • Food processor
  • 1-pint canning jar with lid
  • 2 cup liquid measuring cup
  • Measuring Spoons
  • Scraper
  • Canning funnel


  • 2 cups salad oil your preferred low-taste or taste-less vegetable-based oil
  • 2 each eggs
  • 2 tbsp apple cider vinegar
  • 1/2 tsp ground mustard seed
  • 1/4 tsp sea salt
  • 1 pinch ground pepper optional
  • 1/4 tsp garlic optional


  • Prepare your food processor to blend food.
  • Add eggs, apple cider vinegar, mustard seed, and sea salt.
  • Blend. It will start with a yellow look.
    Mixing to start
  • When it looks more white, now you add the oil to the oil attachment, which will drip the oil slowly to allow emulsification.
    When the eggs have turned.
  • When all the oil has been added, and the mayonnaise is completely emulsified, you should have a thick spread.
  • When all mixed, I like to take my canning funnel over my jar, and then I use my scraper to carefully fill the jar. Leftovers go into a tuna salad.
Keyword Condiment


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