Easy Whole Egg Homemade Mayonnaise

I remember my maternal grandmother making mayonnaise; it was the only mayonnaise I would eat.  My family, including my grandmother, used Miracle Whip for just about everything where you might use mayonnaise.  On the occasions where actual mayonnaise was needed my mom would just buy a jar, but my grandmother made her own.  I think one reason her making it sticks in my mind is because it tasted so much better than the store-bought mayonnaise.  Another reason is that it was one of the few times I remember seeing my grandmother use a blender.

My grandmother never used a recipe to make mayonnaise.  So, when I decided to make my own I went in search of a recipe.  Most of the recipes I found used just the egg yolks, but I thought my grandmother used a whole egg.  One day I was reading Helen Exum’s Chattanooga Cook Book (yes, I read cook books) when I ran across a mayonnaise recipe that sounded a lot like what my grandmother made.  So, I decided to try it.

Homemade mayo in jar

It was super easy, but found that I did not need the amount of oil the author needed to get a nice thick, smooth mayonnaise.  I speculated that it may have something to do with my using a blender and/or pasteurized eggs.  Whatever the reason, the amount of oil needed has been consistent from my very first batch even when I have experimented with other ingredient amounts in the recipe.   So, while I have kept the ingredient list the same in the basic recipe, I have changed and added amounts needed and have written the recipe to be made with a blender or a small food processor. However, you can make this recipe by electric mixer; you just may need to add more oil to achieve a thick consistency.  I know people do whisk their mayonnaise by hand, but I don’t see the result justifying the time.

This is a very light, flavorful mayonnaise that can be made in just a few minutes. It has a much smoother texture than the stuff on the supermarket shelves.  It does not last as long as the supermarket kind though.  You may want to make a single batch unless you need more for a particular dish.  However, a double batch may be called for if you will use the approximate one cup yield of the recipe within a few days. It only takes a few minutes to whip up a new batch if you run out.

Easy Homemade Mayonnaise
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Yield: approx. 1 cup


  • 1 whole egg, pasteurized recommended
  • 1/4 to 1/2 tsp. salt, to taste
  • 1/4 to 1/2 tsp. white pepper, to taste
  • pinch of cayenne pepper, to taste (this could be omitted)
  • 1/4 tsp. paprika, to taste
  • 3/4 to 1 c. neutral tasting oil (canola, grapeseed, etc)
  • juice of one lemon, 2 - 3 Tbsp.


  1. Break room temperature egg and add to blender (or a small food processor bowl).
  2. Add 1/4 tsp. of salt, 1/4 tsp. white pepper, pinch of cayenne, and 1/4 tsp. paprika.
  3. Blend until egg is frothy and light.
  4. While blender or processor is running, slowly pour oil in until the mixture is thick.
  5. Stop blender and add lemon juice.
  6. Blend again until the juice is incorporated and the mixture is thick.
  7. Stop and taste the mayonnaise.
  8. Add more salt and peppers as needed. You will likely need more salt and white pepper.
  9. Blend again if additional seasoning was added and taste again.
  10. Remove from blender and place in a glass jar for storage in the refrigerator.


Pasteurized eggs have been par boiled to eliminate bacteria like salmonella. If you have a source of farm fresh eggs that you trust, those could be used as well.

You can bring up the temperature of cold eggs to the desired temperature quickly by placing them in a bowl with very warm water for a few minutes.

Using a blender and pasteurized eggs, I get the consistency I like with 3/4 c. of oil. Different eggs, equipment, and consistencies may mean you will need more oil..perhaps more than the recipe indicates.

You can add herbs and other seasonings to this basic mayonnaise as you desire. Simply blend them in after the lemon juice.


No, it is not a mistake that the recipe does not have mustard of any type in it.  Many, if not most, mayonnaise recipes call for a form of mustard to aid in the emulsification processes.  However, the original recipe did not include mustard and I have never had an issue with the mixture not emulsifying properly or breaking after it sat in the refrigerator for up to a week.

You may have noticed I did not mention using one of my favorite kitchen tools, the hand immersion or stick blender, for this recipe.  There are a lot of recipes on the Internet that use a hand immersion blender to make mayonnaise and I am confident it would work, but I prefer to slowly stream the oil into the egg mixture.  To use a hand immersion blender you place all the ingredients in a rather narrow jar, like one that may have came with the blender, with the oil being the last ingredient added.  Then, you just blend the mixture keeping the blades near the bottom of the jar until the mixture comes together.  I think part of the fun of cooking is trying new things, so if you want to use a hand immersion blender I say go for it.


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