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Homemade Mayonnaise

Homemade Mayonnaise is easy and full of goodness. Because you are using real food ingredients this mayonnaise much healthier than store bought mayo.

Store bought mayonnaise is full of soy. If you are like me and a lot of other people, you are trying to avoid soy. Homemade mayonnaise leaves out all the soy and sugar.

I wanted a recipe that tastes more like store bought because The Hardworking Husband likes that flavor. I tried quite a few and this one comes closest.  Most recipes use either vinegar or lemon juice. This one uses both, and I think that’s the trick.

What is mayonnaise made of?

Mayonnaise is made of eggs, mustard, a little bit of salt, an acid (like vinegar and lemon juice), and oil like olive oil. The trick is to emulsify the oil.

I like to use mayonnaise made with olive oil instead of canola.  When using olive oil to make mayonnaise, you need to use an oil that isn’t extra virgin.  (I learned the hard way it’s important that it isn’t extra virgin) I recommend extra light.

How long does homemade mayo last?

Homemade mayo needs to be kept in the refrigerator. It will last about 2 weeks when stored properly. Are you wondering why store bought lasts a lot longer. There’s two reasons – 1. The eggs that are used in store bought mayo are pasteurized. It keeps them from going bad very quickly. 2. They use preservatives and this recipes has none. 

Homemade Mayonnaise

Homemade Mayonnaise

Homemade Mayonnaise is easy and full of goodness. Because you are using real food ingredients this mayonnaise much healthier than store bought mayo.

Prep Time 15 minutes
Total Time 15 minutes


  • 1 egg plus 1 egg yolk
  • 1 tsp salt
  • 2 tsp vinegar
  • 1 tsp prepared mustard
  • 1 1/2 cups oil, canola or extra light olive oil
  • 1 tsp lemon juice


  1. In a food processor or blender, blend together eggs, salt, vinegar, and mustard.
  2. While the blade is still spinning, slowly drizzle oil in. After you've added all the oil allow it keep blending.
  3. Add lemon juice and blend for about another 30 seconds.
  4. Store in the back of your refrigerator to make the shelf life longer.

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This recipe is part of our Outside the Box Mondays series. 

Outside the Box Mondays

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Michelle Nahom

Tuesday 8th of April 2014

There was a burger joint in college that had a fry sauce that I loved! I was so bummed when the place closed before I was such a treat!

Kerry C

Wednesday 9th of April 2014

When I lived in Texas I had to make it myself. It is so nice to have it already made and ready for you at restaurants. I'm glad to be back in the land of fry sauce.

JENerally Informed

Monday 7th of April 2014

Oh how I love fry sauce! I miss it being served with almost every meal in Utah, but hardly anywhere else :( Thanks for sharing your recipe!

Kerry C

Wednesday 9th of April 2014

It is so good. My friends in Texas think it looks terrible and refuse to try it. They don't know what they are missing.


Monday 7th of April 2014

Ya know, Kerry - I used to make homemade mayonnaise when I was a very young teen (which was a very LONG time ago), but I've never made it since. Thanks for posting this recipe. Might just have to give it a whirl again! You're right about it not tasting like commercial mayo, but it has a goodness all it's own. Have a great day!

Kerry C

Wednesday 9th of April 2014

You're right, it does have it has a goodness all it's own. I love it and The Hardworking Husband has grown to like it.

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