I love mayonnaise and home made mayonnaise tastes so amazing and creamy and very different to store bought mayonnaise.

It’s super easy and fast and you can make it one minute!

Homemade mayonnaise


  • 2 egg yolks (at room temperature)
  • 1 teaspoon of dijon mustard
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of salt
  • 1 and 1/2 cups of canola oil (chilled)
  • 2 tablespoons of cold water


  1. Add the egg yolks, mustard, lemon juice, salt and water to a food processor and blend for 10 seconds.
  2. With the food processor still blending, slowly pour the oil in until all combined; this will take about 50 seconds.
  3. Your mayonnaise is ready to eat. This recipe makes 2 cups and the excess can be stored in an airtight container in the fridge for two weeks.

How easy is that? It tastes delicious too.

Try it out and let me know how you go. Please add comment below.

Image courtesy of Shutterstock.com

We may get commissions for purchases made using links in this post. Learn more.
  • How simple! I will need to remember to write that one down thanks!


  • Homemade mayo definitely tastes nicer than bought stuff. I really wish I had the motivation to make it more often than I do. Thanks for sharing this version.


  • I have my own mayonnaise recipe. I use a tin of sweetened condensed milk, brown vinegar, dry mustard powder, salt and black pepper. Basically add all ingredients to the the can of milk and mix til you think it tastes good. Great on salads and sandwiches

    • that is a very different version but i think it’ll be grand!


  • I will attempt this tonight!!!!


  • Nice easy recipe


  • Love this! I’ll be trying this for sure. Thanks for sharing!


  • Thanks for this very useful recipe.


  • Thanks for sharing; I can’t wait to try this at home!.


  • Home-made will taste so much nicer than bought,thanks!


  • This looks great! Thanks for sharing it.


  • My Mum made it an easier way.
    Pour 1 can sweetened condensed milk into a air tight container, preferably 1/2 to 2/3 can pale malt vinegar in the can the milk was on stir it around and some of the milk remaining will come out with the vinegar, combine the 2 together,gradually add a pinch of dry mustard and a pinch of salt. Stir vigorously, ensuring none of the mustard has gone lumpy. I find a reasonably tall container is the best. Refrigerate. As the vinegar acts as a preservative it will keep in the air tight container in fridge for a few weeks. We have nver had any go “off”.


  • Sounds delicious – however I’ not sure if it is safe to eat whilst pregnant due to raw egg??


  • Very nice! My mother used to make her mayonnaise all the time. I’m ashamed to say I never did! :-)


Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by your browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating