Homemade Mayonnaise

The wonderfully inspirational Colleen who writes the fabulous Browniegirl blog, recently posted a recipe for Homemade Mayonnaise, which is made using a stick blender and beaker.  As I mentioned to Colleen, my stick blender is at home, which is about 4 000 kilometres away from me and how thrilled I was to find a friend on the island who was kind enough to lend me hers.  This mayonnaise is well worth making – it takes less than a minuteand can be tweaked for individual tastes by simply increasing or decreasing some of the ingredients.  I forgot to take a photo so Browniegirl was kind enough to let me use hers.


Homemade Mayonnaise

slightly amended from Browniegirl


1 extra large  egg at room temperature
5ml mustard powder
5ml – 10ml lemon juice
5ml – 15ml white vinegar depending on how tangy you like your mayo
2.5ml fine table salt
Pepper to taste
2.5ml honey
250ml oil – made up of 200ml canola or peanut oil and 50ml olive oil (the fruitier and more intense the olive oil, the more it will influence the taste of the mayonnaise)


  1. Place all the ingredients, starting with the egg and ending with the oil in the beaker.
  2. Push your blender into the beaker, immersing it completely so that it rests on the bottom of the beaker.
  3. Start blending at high speed for 15 seconds without moving the blender from the bottom.
  4. Holding the beaker still with one hand slowly raise the blender until it just reaches the top of the contents and then slowly push it down again, blending all the time for 15 to 20 seconds.

Further tips from Browniegirl to make a richer and thicker mayonnaise is to add an additional egg yolk before blending and if you like your mayonnaise slightly thinner, add a bit more oil and for those wanting a more flavourful mayonnaise, add a chopped clove of garlic and a small handful of chopped parsley before adding the oil and blending.

26 thoughts on “Homemade Mayonnaise

  1. Colly discovered this recipe before reading Lavender & Lime, where my long trusting recipe can be found! you will never buy mayo again 🙂

    • It is fabulous making your own mayo – I’m looking forward to experimenting with a couple of other ingredients too. I see your recipe only uses canola oil – think I may try that too next time. 🙂

  2. I definitely need to try and put this together. I’ve been wanting to try and make a sweeter mayo for french fry dipping. I love how easy it is as well!

    • Hi Julie, welcome and thanks for stopping by. I was absolutely thrilled to find this recipe and was amazed at how easy and versatile it is too so you can comfortably increase the amount of honey until you get your desired sweetness. Enjoy. 🙂

  3. Thank you so much for the lovely mention. I am honoured that you loved it and found it inspiring. I was completely thrilled and enthralled when I discovered this recipe in the comments section of a post on Cooking for Engineers. It has liberated my mayo making forever. I make it at least once a week. And it just makes enough to last for a few days. I have since used Basil in it with garlic for a pesto type flavour, fresh dill and lemon zest for gorgeous fish accompaniment, wasabi paste and ginger for very rare salmon steaks…all YUM!!! Hugs and have a good weekend on the island. You mention coming home…when will that be and where to? 🙂 xx

    • Colleen, what brilliant combinations you have tried, thanks for sharing them all – I am looking forward to trying all of them. 😀
      It’s going to be an interesting weekend here on the island as we will be feeling the effects of cyclone Cherono. We are heading home back to Sundays River at the end of June – we are really looking forward to being on home soil again but sadly I am not looking forward to the cold – it is going to be quite a shock to they system. 😉
      Have a happy weekend. xo

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