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Mayonnaise is a staple in most every American household. From a simple turkey sandwich, to pasta and tuna salads, to snack foods and dinner entrees, mayo is a crowd pleaser and a palate pleaser. Instead of settling for the unwanted and mysterious ingredients in major mayo store brands, don’t you think something with a bit less sugar and preservatives and made with real ingredients sounds more enticing? We’re here to give you a healthier mayo fix by showing you how to whip up your own homemade mayonnaise in 15 minutes with 5 ingredients!

  • 2 egg yolks
  • ⅛ – ¼ cup red wine vinegar
  • 1 TBSP dijon mustard
  • Salt to taste
  • 1- 1 ½ cups canola oil

Makes 2 cups.

  1. Wash the shells of the eggs before cracking, and be sure you’re using fresh, properly refrigerated, and intact eggs to decrease the risk of food-borne illness as this recipe does call for raw eggs. Place the egg yolks in the bowl of a food processor.
  2. Add the vinegar, mustard, and salt. If you love a tangy tasting mayo, add the full ¼ cup of vinegar. If you’re not a big vinegar fan, then decrease the amount by half, taste the mayo as you’re making it, then add more to taste if necessary. You can also add a pinch of sugar to the mayo to cut down on the acidity.

  1. Turn on the machine and very slowly drizzle in the oil drop by drop until the mixture starts to look like mayonnaise. Then you can switch to a slow, steady stream of the rest of the oil. Start with 1 cup oil, taste the mayo, then add up to an additional ½ cup of oil per your personal taste/fat content preference.
  2. If the mayo is too THICK, add a few drops of water. If the mayo is too THIN, add a few drops of oil with the machine running.

Store your homemade mayo covered in the fridge, and use within a few days.


  • Add fresh chopped herbs, ground pepper, a squirt of lemon juice, or a squeeze of honey to your mayo for an extra twist and a flavor boost.
  • Play around with different kinds of neutral tasting oil as your mayo base, such as olive, peanut, vegetable, or grapeseed oil to see which one becomes your favorite go-to mayo mixer.
  • Also try different kinds of vinegars for fun tasting flavor profiles that can be custom-made for whatever mayo masterpiece you’re whipping up.

Photo Credits: Dani
Recipe adapted from Food Network.


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