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They say a picture says a thousand words, but some things just end up looking like what they are and really don’t add too much art, life or the universe.  Trying to make a pot of Homemade Mayo look anything other than a pot of whitish sauce really doesn’t work. My case in point is my Hollandaise Sauce. See a small bowl of yellow sauce. 

So don’t blame me for this but here you go, a jar of white mayo – tastes delish though!



Easy As Homemade Mayonnaise

  • Servings: 1cup or more
  • Difficulty: easyish
  • Print

1 cup light tasting olive oil – or any very light flavored oil of your choice
1 egg – free range
1 tbsp apple cider vinegar or lemon juice
¼ tsp salt

  • In a food processor pulse the egg, vinegar/lemon juice and salt until frothy.
  • Turn the food processor onto its highest speed and very, very, very slowly start dribbling in the olive oil.
  • It’s very important to take your time over incorporating the oil into the egg mix.
  • Keep dribbling and then slowly start pouring the oil until it is all mixed.
  • At this point your mayonnaise will be thick and ready to go.
  • Alternatively using a stick blender is really fast!
  • In a jug, place egg, apple cider vinegar or lemon juice, salt and, if you are making a flavour the other ingredients.  Gently pour the oil on top.  Now position the stick blender straight in the jug and turn on.  Move the blender up through the ingredients and they will all come together.
  • Store in an airtight container in the fridge – can keep well up to 5 days.

Mustard Mayo – add one heaped tbsp of your favourite mustard.
Aioli – add a small clove of crushed garlic
Basil Mayo – add 2 tbsps of finely chopped fresh basil

This recipe can be very easily doubled and as long as you are careful incorporating the oil you will be fine.

I use this mayonnaise for a number of salad recipes, aioli and for dips –  I’d love to hear how you use it!