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GET IT NOW- Why You’ll Love This Homemade Mayonnaise Recipe
- Mayo Ingredients & Substitutions
- How To Make Mayonnaise
- How To Fix Broken Mayo
- Flavor Variations
- Storage Instructions
- Ways To Use Homemade Mayonnaise
- More Homemade Condiment Recipes
- My Tools For This Mayonnaise Recipe
- Homemade Mayonnaise Recipe (5 Minutes!) Recipe card
- Recipe Reviews
Condiments with natural ingredients can be challenging to find, particularly if you want something affordable. That’s why I make my own when I can! This easy homemade mayonnaise recipe is a staple at our house — so much so that it’s in my first cookbook. It literally takes just a few minutes, using common ingredients, like avocado oil and eggs. And unlike many mayo recipes, this one has almost no cleanup at all! You’ll love mixing it into all kinds of recipes, like classic chicken salad or homemade ranch dressing.
Why You’ll Love This Homemade Mayonnaise Recipe
- Rich, creamy flavor
- Silky, smooth texture
- Only 5 simple, natural ingredients
- Quick prep time — takes 5 minutes!
- Almost no cleanup (store in the same jar!)
- Healthier, natural alternative to store-bought mayonnaise
Mayo Ingredients & Substitutions
Here I explain the best homemade mayonnaise ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Egg – Use a raw egg at room temperature. Egg substitutes won’t work here, sorry.
- Dijon Mustard – Adds a tangy depth to the mayo recipe. You can also use yellow mustard (I’d recommend a slightly smaller amount) or a pinch of mustard powder.
- Apple Cider Vinegar – You can also swap this with white vinegar, fresh lemon juice, or white wine vinegar.
- Sea Salt – I use 1/4 teaspoon, but you can double that if you prefer a saltier mayo.
- Avocado Oil – Avocado oil is the best choice for homemade mayonnaise. It tastes light, and is less processed than the soybean oil, vegetable oil, or canola oil you’ll find in store-bought (these are also over 90% GMO in the U.S.). If you don’t have avocado oil, you can use any other neutral-flavored oil, such as refined liquid coconut oil or light olive oil. Extra-virgin olive oil also works, but the flavor will come through in the mayo.
How To Make Mayonnaise
This section shows how to make mayo, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Start with the egg. Crack the egg into a wide mouth glass jar, or a tall glass wide enough for an immersion blender to fit.
NOTE: Do not use a bowl.
The ingredients won’t layer properly in a bowl, so a jar or wide glass is necessary.
- Add the Dijon mustard, vinegar, and salt. Try not to disturb the egg. Do not whisk or stir.
- Add oil. Pour the oil on top. Again, do not whisk or stir.
- Blend. Place the immersion blender at the bottom of the jar, where the egg is. Blend for 20 seconds without moving, until the mixture starts to turn white at the bottom.
- Finish blending. Slowly move the blender up and down in the jar to make the homemade mayonnaise recipe.
VARIATION: Don’t have a blender? Use food processor!
I prefer the immersion blender method for making this mayonnaise recipe, because it’s easier to wash than a food processor and I can store the mayo in the same jar. But if you don’t have one, here is how to make mayonnaise using a food processor:
- Combine all the ingredients except the olive oil in a small food processor.
- Turn on the food processor. While it’s running, and pour in the oil in a thin stream, until the homemade mayo forms.
How To Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayonnaise! But just in case, I still wanted to include some helpful tips for how to fix it if it’s broken or too thin:
- Egg yolk – The easiest way is with an additional egg yolk. Place a yolk into a clean bowl and whisk in just a little bit of the broken mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard – This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, and whisk in a little of the broken mayonnaise. Once it starts to come together, gradually whisk in all the remaining mayo.
- Hot water – Whisk a couple tablespoons of boiling water into the mayo. This is a good trick to fix mayonnaise that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
Flavor Variations
Looking for some new and exciting flavors in your homemade mayonnaise? Try these ideas:
- Spicy Mayo – Also known as sriracha mayo! Simply mix 2 tablespoons of sriracha sauce with 1 cup of your homemade mayo for a fiery kick.
- Chipotle Mayo – Blend 1 cup of this mayonnaise recipe with 1-2 chipotle peppers in adobo sauce, and a squeeze of lime juice for a smoky, tangy taste. It tastes amazing with air fryer sweet potatoes!
- Garlic Mayo – To make garlicky mayonnaise, add 1 to 2 minced garlic cloves to 1 cup of this mayo. If you love garlic, also check out garlic aioli, which is similar but uses garlic as the primary flavor.
- Mayo Ketchup – Combine 1 cup of mayo with 1/2 cup ketchup (or make your own homemade ketchup that tastes even better!) and a tablespoon of lemon juice for a sweet and tangy sauce. This is the perfect dip for air fryer French fries or garlic parmesan fries!
Storage Instructions
Store this homemade mayonnaise recipe right in the jar (in the refrigerator) for up to a week.
Can You Freeze Mayonnaise?
No, it’s not recommended to freeze mayonnaise, as it will separate and lose its creamy texture when thawed.
Ways To Use Homemade Mayonnaise
You can use this homemade mayonnaise recipe just like regular mayo. Here are some fun and tasty ideas to try it out in your kitchen:
- Salads – I use this mayonnaise recipe in all of my creamy salads, including chicken salad, creamy tuna salad, classic egg salad, and even cauliflower potato salad. It’s also delicious a simple dressing for 7 layer salad.
- Seafood – Mayo makes a surprisingly delicious topping on fish, like salmon with mayo and parmesan crusted tilapia. If you like the idea of dipping foods, you can serve your favorite crackers or veggies with creamy shrimp salad or lobster salad.
- Salad Dressings – It’s perfect for coleslaw, or as a creamy base for a homemade ranch or Caesar dressing.
- Sandwiches and Wraps – Spread it on sandwiches or wraps for extra flavor. Homemade mayonnaise pairs well with leftover turkey, BLTs, burgers, or veggie wraps.
- Dips – Use it as a base for a creamy dip, like hot crab dip, spinach dip, or French onion dip.
More Homemade Condiment Recipes
If you’re excited about homemade condiments, there’s more to explore! Here are more simple recipes that add flavor to your meals, all with minutes of prep:
My Tools For This Mayonnaise Recipe
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making this recipe for mayonnaise!
Homemade Mayonnaise Recipe (5 Minutes!)
Learn how to make mayonnaise in just 5 minutes, with less cleanup! This homemade mayo recipe needs only 5 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
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Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
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Pour the oil on top. Again, do not whisk or stir.
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Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
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Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tbsp
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Mayonnaise Recipe
486 Comments
Buffy
1Absolutely delish! So happy to find your recipe using Avocado Oil. I’ve always used the extra light olive oil, but didn’t love the taste. This is so much better for sandwich spread and salad dressing. Happy, happy me!!!☺️
Lisa Moody
0How long does this last after it is made?
Maya | Wholesome Yum
0Hi Lisa, About a week. I have storage instructions above.
Peter
1This recipes is easy as pie and try this…….carefully drop two whole, seeded and rinsed hot peppers into the jar. Make sure they are dry and chopped fine and then process as per the instructions. Don’t worry about little pieces in the final product. They will add colour and spice to your creation and a good immersion blender will usually blend all the pieces out. It’s good either way. Enjoy and thanks Maya for all your work and wonderful web site.
Bethany
1Thank you for this recipe! Used half avocado oil and half olive. I was skeptical of this method but it was perfect! Great way to make paleo friendly mayo easily.
Brenda
1I’ve had an immersion blender forever and never made mayo! Followed your recipe exactly and it’s PERFECT! I went down the rabbit hole as I plan to make the broccoli chicken ranch bake so now I’m on to the ranch dressing with my luscious homemade mayo for the ranch dressing ingredient ?. Thank you for the great recipe and instructions!
Camille
1Didn’t work I knew it wouldn’t you need to pour the oil in slowly but I thought I would try this method and ended up with soup. It tastes good just not thick and creamy mayo. You need to drizzle the oil in slowly. What a waste
Hannah
1For those of you that said this recipe failed, I made it three times and it failed all three times. I called my sister who had made it before and she gave me this “rescue” from Gordon Ramsay. Take a clean jar, one egg yolk, 1 tsp cold water, blend and very very very slowly. Add back the broken mayonnaise. It came out perfect. I was able to reincorporate all three failed batches and it came up nice and creamy.
Maya | Wholesome Yum
0Thanks for the tips, Hannah! I do have similar tips in my post above as well, and this method combines a couple of them.
Tina
0Same!! It’s Runny… will it thicken in the fridge?
Maya | Wholesome Yum
0Hi Tina, I have tips on what to do if it’s runny in the post above.
Wholesome Yum D
0Hi Camille, Sorry this recipe didn’t turn out as you expected. There is a video in the recipe card that will show you exactly how the mayo should turn out.
Tracy
0Recipe worked perfectly for me and it was delicious! 🙂
Rachel
0I followed the recipe exactly. It was very soupy. I added another egg and also the juice of a whole lemon because I like mayo with a tang. It thickened up immediately. It made a cup and a half total. Will definitely make again.
Lisa Moody
0The only oils that don’t give me grief are coconut and olive. Can you make this with coconut oil or is olive better?
Maya | Wholesome Yum
0Hi Lisa, I’ve made this homemade mayo with olive oil so can confidently recommend that. I think regular coconut oil would make the mayo too greasy or make it solidify. Refined coconut oil that is liquid at room temperature might work, though. Let me know how it goes if you try that!
Lisa Moody
0It worked beautifully! I used all olive oil. I just don’t know how long it lasts. I will try it with the coconut oil next!
Wholesome Yum D
0I’m so glad it worked well for you, Lisa! It should last about a week in the fridge. Enjoy!
Mindy
0I’ve tried this recipe 3 times now. The first time it worked like a charm and I loved it. The second and third time, I did it exactly the same, following the steps perfectly and both failed. I tried all 3 “fixes” (additional Yolk, hot water, mustard) and both batches failed. One got somewhat thick and the last was basically like oil. It felt like such a waste! I wish I could figure out why that first one worked and not the last two! Very frustrating as a cup of oil is significant.
Maya | Wholesome Yum
0That’s so odd, Mindy! Did you use the same eggs, the same jar, same blender?
Gina
0Ive made this recipe twice now. The first I made with avocado oil. It was ok, but not the mayo taste Im used too. The second batch, I used white vinegar and canola oil, and added a pinch of sweetener. It’s perfect! Exactly the taste of the very expensive whole egg mayo I was buying!
Thank you for the tips. I love your blog and videos!
PS. I also made your ranch dressing. It’s also divine 🙂
India
0Canola oil is very toxic…. Kinda defeats the whole purpose of making your own.
Maya | Wholesome Yum
0Thank you for sharing, Gina! I don’t use canola oil due to the processed nature, but you’re right that it’s closer to regular store-bought mayo in terms of taste. Feel free to use it if it works for your needs! 🙂 And I’m so happy you love my blog and videos, that means a lot.
Barbara Green
0This is my go to mayo….uber easy and super yummy!
Maya | Wholesome Yum
0Thanks, Barbara! I’m so glad it’s your go-to.
Sandy
0My go to for mayo! Super easy to make. I’ve been hung on making deviled eggs and this mayo is the best!
Maya | Wholesome Yum
0I’m so glad this is your go-to mayo recipe, Sandy! It’s wonderful for deviled eggs. Enjoy!
Priscilla
0Hi Maya! While I appreciate your revised version of your Homemade mayonnaise, is there a way to see a copy of the original recipe? I have made your mayonnaise scores of times and love the original.
Maya | Wholesome Yum
0Hi Priscilla, I’m so glad you like it! I haven’t changed the recipe :), I just updated the post to offer more helpful tips and notes.
Lori Mu
0Question: what can you use if you don’t own an immersion blender? Can’t rate as I haven’t tried the recipe yet.
Maya | Wholesome Yum
0Hi Lori, I have instructions to make this with a food processor instead in the post above, right below the step by step instructions with pictures. Hope this helps!
Sam
0Thank you! I have tried so many times to make mayonaise and it’s been horrible. I used your recipe and a Very mild tasting olive oil, it came out great!
Maya | Wholesome Yum
0You’re very welcome, Sam! I’m so glad my recipe is the one that finally worked for you.
Lorraine
0So fast to make and so good.
Jolie
0This did not work. I followed it to a T and I am stuck with a runny liquid ‘mayo’. Wasted.
Maya | Wholesome Yum
0Hi Jolie, Sorry to hear you had trouble. Did you review my tips in the post above? I have ways to prevent this AND ways to fix it.
Margarida
0Great recipe if the egg dont crack! Then it goes runny! How to fix it?
Maya | Wholesome Yum
0Hi Margarida, I have tips to fix runny mayo in my post above!
Sue
0Hi Maya! I’m wondering about the raw egg, do you use pasturized egg in this recipe?
Maya | Wholesome Yum
0Hi Sue, Yes, you can use a pasteurized egg to be safe.
Margarida
0Did it today. Followed all instructions. I only use extra virgin olive oil. Was a little bit thick, added more acv. What an AMAZING and delicious recipe! Thk u Maya for sharing
Maya | Wholesome Yum
0Thank you so much, Margarida! Enjoy!
Nate
0Epic fail, unless you prefer mayo soup. I followed the recipe as instructed but ended up with soup.
Maya | Wholesome Yum
0Hi Nate, Sorry to hear that your mayo didn’t turn out. Did you review my tips above? I have tips to ensure that it turns out, and also tips to salvage it if it turns out runny.
Leah
0Hello,
Just thought maybe posting how to pasteurize eggs for mayonnaise recipe since most eggs aren’t pasteurized in the stores. I never realized eggs were not pasteurized in most stores👍
Maya | Wholesome Yum
0Hi Leah, You can look for pasteurized eggs (they are a bit harder to find, but do exist) if you want to be extra safe. You can also pasteurize them at home by submerging them in water that has been heated to 140 degrees F (don’t let it go over 142 degrees F, or the eggs will start to cook) and keeping them there with the temperature steady for at least 3.5 minutes. Use a kitchen thermometer to check and adjust the heat to keep it at that temperature. Place them in cold water right after to cool them down, and after that you can use them in my homemade mayonnaise recipe. Hope this helps!
Deb
0Better than any store bought avocado (clean) recipes in my opinion!
Cathy
0Is it ok to consume a raw egg in the mayonnaise recipe?
Maya | Wholesome Yum
0Hi Cathy, Yes, I just make sure that they are fresh. You can look for pasteurized eggs if you want to be extra safe.
Michele
0Hi, just wondering how long this will last in the refrigerator for ? Thank you. I’m making it tonight 😃
Maya | Wholesome Yum
0Hi Michele, My homemade mayo keeps well in the fridge for about a week. I always have storage info in each post above the recipe card. Hope you like it!
Sarah
0This mayo is absolutely delicious, it’s light and creamy and so much better than any store bought! I’ve made this multiple times since discovering this recipe last month and each one, though slightly different, has come out perfect. One of these times I had run out of avocado oil so I used extra virgin olive oil, the consistency was perfect and although the flavor wasn’t my personal favorite, my boyfriend LOVED it. This last time I made it I only had small eggs and wasn’t sure it would work but I gave it a go, I followed all the other ingredient measurements as written and I dare say it’s the best one yet! Thank you so much for this tasty, easy, recipe!!
Stacy
0Worked perfectly!!! So delicious!
Kimberly
0Can MCT oil be used instead of avocado oil in the homemade mayonnaise recipe?
Maya | Wholesome Yum
0Hi Kimberly, In theory yes, but I haven’t tried it. Let me know how it goes for you if you do. Also, watch for stomach upset if you go that route, as I find that much MCT oil can cause issues.
Tracey M.
0I cannot get this mayo to NOT be soupy, every single time! I am wasting money and time….what needs to be explained?
Wholesome Yum D
0Hi Tracey, You can find some instructions in the post for broken mayo.
Natalie Jardine
0This has been my go-to recipe for several years! So easy and deeeeelish! Thank you.
Roxanne
0I just realized I had run out of mayo, so I gave this a try. It was even better than store-bought! Thanks so much. Love how easy it was.
Barbara White
0Hi Maya. I am enjoying your recipes so much! Thank you for all of your hard work! My husband and I have just started a KETO lifestyle and have a question regarding whether the mayonnaise recipe would work with just egg yellow and no white?
Maya | Wholesome Yum
0Thank you, Barbara! Yes, you should be able to use this method with the yolk only if you prefer.
Barbara White
0I haven’t tried it yet but thank you so much for the quick response!
Wholesome Yum D
0No problem, Barbara! I’m happy to help. 🙂
Marian
0I’ve watched and followed so many homemade mayo tutorials on YouTube but for some reason, they didn’t really work out for me. But I always love to experiment so of course I tried this recipe, and I’m amazed at how quick and easy it was to make. The mayo is creamy, flavorful, and perfect for adding to sandwiches and salads. Definitely saying goodbye to store-bought mayo.
Sabrina
0Made this multiple times now & it’s turned out perfect every time! So much better than store-bought! Thanks for the recipe.
Sheila
0Used avocado oil to make this mayo, and it’s so light and tasty. The taste is so much fresher than anything you can buy at the store. And I love knowing exactly what’s going into my condiments, and this recipe delivers on flavor and quality.
Steph
0I used to buy mayo but this time tried your mayo recipe in my salad dressing for the first time, and I’m totally hooked! It’s so creamy and rich and I love that it’s quick to make. I will ditched the store-bought stuff for good.
Tawnya
0I followed directions exactly and my mayo is like water. So runny. You need a spoon. 🙁
Wholesome Yum D
0Hi Tawnya, It sounds like your mayo is broken and you can find the directions to fix that issue.
T
0If it turns out like soup, is there any way to fix it, or its a goner?
Wholesome Yum D
0Hi, You can find multiple ways to fix broken mayo in the post above.
Kinga
0I tried this today but came out quite bitter and was yellow/green …. apparently the Avocado oil was 100% pure.. what did I do wrong :[
Maya | Wholesome Yum
0Hi Kinga, Pure avocado oil is what you’d want to use, but based on the bitterness and color you described, it sounds like you used extra virgin avocado oil. I recommend using a neutral refined avocado oil, I like this one.
Sandy
0I used all ingredients as listed but it was very runny. When I added another egg it thickened up. Why do you think I needed 2 eggs. They are large eggs. It does taste great and so creamy.
Wholesome Yum D
0Hi Sandy, It sounds like your mayo broke, sometimes a 2nd egg is needed to bind all the ingredients.
Ada
0Thank you for this recipe….it is so easy and delicious!!!!
Ada
0OMG!!!! It is soooo delicious. Thank you for sharing this easy and fantastic recipe!!
Billee
0I have some sweet almond oil and have made regular mayonnaise before using sunflower oil. Do you think that I would have any problems using almond oil instead for this recipe?
Sherry
0This is absolutely the best Mayo!!! Love, love, love it. I use 1 tsp white vinegar and 1tsp lemon juice. Thank you so much for sharing this!!! I thought I was totally going to have to give up Mayo for good to avoid unhealthy oils. Not so. ?
Wholesome Yum D
0Hi Billee, I have never tried this with almond oil, but if you try it please let me know the results.
Joannie
0This turned out perfect! The key to making it thick is to put the immersion blender at the bottom of the jar for at least 20 seconds before moving toward the top. It must be on high speed as well. I’ve made mayo like this for years and it always turns out right. Love this avocado oil recipe the best. Definitely a keeper!
Gayle
0This is the best mayo ever! I bought an avocao mayo in Florida that was good, but when I came back to Ohio I couldn’t find it anywhere. All the others available either tasted terrible or had other oils besides avocado. Looked online and the prices were unbelievably high. So, I found this recipe. It is delicious. I have never had a problem with it turning out right. I have tried other recipes in the past that did not have the right consistency and were a mess. This mayo tastes so much better than any avocado mayo I have ever bought, and I even love it more than traditional mayo.
beth
0I would love to try this recipe, but the raw egg scares me. Isn’t that dangerous? What about salmonella? Apparently lots of people have done it, but I’m super scared of food-borne illnesses. Any reassurance to offer? Thanks!
Christine Kerr
0have used this recipe for my 6 month for my keto, love it!
Wholesome Yum D
0Hi Beth, The USDA states homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used. Make sure to keep it refrigerated and use it within four days.
Joanne
0Wow, this was so easy to make! It was my first time making mayonnaise! I made a double batch in an old mayo jar since salad season is upon us! It came together beautifully with the immersion blender held at the bottom in the egg layer for the 20 seconds or so. I used eggs that I had pasteurized with a sous vide, 135 degrees F for 75 min. My oil was a 1:1 mix of olive and avocado oil, since I was low on the latter. I loved that making the mayo and the cleanup were both so quick and easy. So much so that I doubt I will ever buy mayonnaise again! Looking forward to playing with the other ingredients to try making different flavors, and to making my own mayonnaise-based sauces and salad dressings. Thanks for another WINNER of a recipe, Maya!
Christine Kerr
0I’ve started keto in Jan.2023 and like this recipe best!
Harry Livingston
0WOW, blown away, this is my first time making homemade mayo and I gotta say, it’s so much better than store bought.I didn’t have dijon mustard and used regular, but I’ll use it next time, and I can just imagine how good that’s gonna taste. I’m also gonna put some dill in my next batch.
Lonnie
0I am so excited to have found your site! This makes coming up with keto meals so much easier and I am more likely to stick to it with the help. Thank you!!!
Steve
0Haven’t tried yet. How long can this be stored in the fridge?
Wholesome Yum D
0Hi Steve, The mayo will keep in the fridge for about 7 to 10 days.
Sandra Pannell
0I followed your recipe to the letter(it’s not easy for me to not change things a bit)and I was rewarded with thick, creamy mayonnaise that I can’t wait to use. Oh yeah! It taste good, too!
Carisa
0This is soooo easy and so good. I was a bit scared to make it the first time after all I’ve heard for years about how finicky mayo can be, but I’ve made this recipe at least a dozen times, and it’s never failed. Thank you! I would like to know if you can double or triple this though without problems. It’s so good it seems it just disappears. 🙂
Monique
0Fabulous tasting mayo. I have been making my own mayo for years but this one tastes so much better. I use the same ingredients but more dijon and lemon juice rather than ACV and I use more juice than your recipe of ACV. I like your amounts so much better. But…a conversion to grams would be more helpful than mL. I like to weigh my food when mixing and most kitchen scales dont measure mL. I left myself notes, but just sharing a suggestion.
Wholesome Yum D
0Hi Monique, At the top of the recipe card, you can switch the conversions from US Customary to Metric.
Karen Satterfield
0I followed the directions exactly and it came out perfectly. Who knew making mayo could be so easy. I won’t buy mayo from the store again. I know exactly what the ingredients are. Thanks!!