My Favorite Mayonnaise Recipe

If you have ever tried to make your own mayo, you know that it can be tricky.  I have looked at several “great” recipes, but have finally found the one that works well for me.  So far I’ve made it twice with no failures, once with a stick blender and once with a food processor.  I much prefer the food processor method.  
The recipe I use is this one from Melissa at The Clothes Make the Girl.  I’ll post it below, but doubled and with a few of my own tips.  

Homemade Mayo (Paleo)

Yield: approx. 3 cups 
2 eggs @ room temp
4 tablespoons lemon juice @ room temp
1 teaspoon dry mustard
1teaspoon salt
1/2 cup plus 2 cup olive oil (light, not extra virgin) @ room temp (or 1- 17 oz. Bertolli Extra Light Tasting Olive Oil)

I’m all for easy at my house which is why I double the Melissa’s recipe.  I easily eat one recipe a week so doubling is very important.  Plus I can make one plain and either flavor the other or make it into salad dressing.  
As Melissa says on her website, it’s important for the eggs and lemon juice to be room temperature and for them to be together in the mixing container for up to an hour before mixing.  Add the mustard and salt, and 1/2 cup of the olive oil.  Use the extra light tasting so the mayo doesn’t have a heavy olive oil taste.  I find this tasted more like regular mayo.  Turn on your blender/processor for 30 seconds.  
As I said, I prefer to use my Cuisinart Food Processor.  Holding a stick blender for as long as it takes to drizzle in the olive oil, especially for a double recipe, is tiring.  In addition, the large pusher in the sleeve assembly also contains within it a smaller pusher.  The small pusher has a tiny hole in the bottom just perfect for the right amount of drizzle that is needed for the rest of the recipe!  
Begin pouring the remaining olive oil in the mixture, while the processor is on, very slowly.  A drizzle is the proper speed.  Go quite slowly so the mixture can create an emulsion.  If using a Cuisinart, pour some of the oil into the small pusher and it will drizzle it at the right speed for you.  Continue this until you have used all the oil. 
Now comes the messy part of getting it out of the blender/food processor, etc.  I’ll have to admit that using a stick blender would have been nice at this point.  Much less mess getting it into your containers.  
There you have it!  I don’t foresee changing recipes from here on out.  I’m that happy with this one.  

3 thoughts on “My Favorite Mayonnaise Recipe

  1. Yay!! Glad you found a recipe and method that you like! We love to use this mayo for all kinds of dressings. The creamy italian and cumin lime dressing recipes in Melissa's Well Fed cookbook are favorites that I like to keep on hand. I wouldn't feel nearly as comfortable using store bought mayo so often because of all the icky ingredients and bad oils.

  2. Here's the Creamy Italian: We like to use all kinds of different herbs. With some dill and parsley, we think it tastes a lot like ranch.

    And here's the Southwestern Cumin Lime: I use that on all my Mexican or spicy dishes where I used to use sour cream. And I usually add cilantro to it. Can't go wrong with cilantro and lime as far as I'm concerned!

    I'm surprised how many of her cookbook recipes are on her site…you might not need the cookbook. :)

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