All you need are four ingredients and a food processor
to make your own rich, creamy, and delicious homemade mayo!
As you can probably tell from my earlier posts, I’m a huge mayonnaise fan. I make it myself because most of the store-bought stuff has all of those nasty preservatives and added sugar. You can buy all natural canola oil mayonnaise, but it’s rather expensive. Once you start making it yourself you’ll find out how easy it is and you’ll never go back to buying it again… and you’ll save a buck or two to boot.
You can get creative by adding fresh herbs and spices, garlic, onion, hot peppers or whatever you’re in the mood for. You can also experiment with different oils. Olive oil is my favorite.
Any way you do it, this recipe is great for anything that calls for mayo… or just spread it on a sandwich. You will love it!
Bill
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Recipe source: Food.com
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1¼ cup canola oil
- Add the egg, lemon juice, mustard, and 1 tablespoon of the oil to a food processor and process on high for one minute.
- Turn machine on high again and slowly pour remaining oil through the opening of the food processor. Refrigerate.
I have been waiting for this one. Cant wait to try it. I don’t have a food processor though so what could I use.
Whisk and metal bowl work just fine, along with some hard work. It takes a bit longer to incorporate the egg and oil, but if you keep whisking it turns out just the same.
How long will this keep for? I am assuming about a week?… Can’t wait to give it a go!
Yeah, about a week. Please let us know how you like it!
can we substitute canola for any other oil?
I apologize for the delayed response Samara, but yes you can use other oils. I would recommend a flavorless or blend of oils as using pure olive oil for example would overpower the flavor of the mayo. Thanks for checking out the recipe!
I’ve never thought to make my own mayo but my husband has decided to be on a health kick of late. So I’m going to give it a try.
We have been on hunt for soy free foods (husband is allergic to soy) and found most brand name mayo’s are made w/soy bean oil (not to mention how much soy is in our other foods and we don’t know it). I made your recipe and in fact doubled it. It turned out great, I did add a little more lemon juice and added some salt. It tastes wonderful. Thank you very much for posting this recipe.
Can I use egg whites instead of a whole egg for cholesterol free.
Tks
Nggilles
Hi Nancy, I have never tried to make this recipe without the yolks, so I can’t say if it would work or not. If you try it, please let me know how it goes. I did find an egg white mayo recipe here that you could try. Thanks for checking out the recipe!