A Yummy DIY Mayo Recipe

Making It Yourself

I grew up thinking mayonnaise was bad for you. But I grew up in the 90’s when high fat was a “no-no.” Now, I know that mayo actually can be really good for you. It’s full of good fat from the oil, and if you use the right ingredients, it’s very healthy and flavorful. I’m still working towards a zero-waste home, and one way I do that is by buying bulk and making as much as I can from scratch. About 2 years ago, I started making my own mayo. After two failed attempts, I finally got it right. Now, it’s something simple that I whip up almost every week.

The main ingredient in mayo is oil. I buy olive oil from a local farmer that used to live 2 miles from our old house. He has 20 acres of organic olive trees. I have a 4 gallon stainless steel fusti that I take to his place several times a year, and he fills it for me. He gives me the same deal he gives local grocery stores, because I come to him, and I buy so much at once. And it tastes absolutely amazing. I tell people I’m officially an olive oil snob. No more store bought stuff for me. Straight off the farm is the only way I’ll go. It makes some really tasty mayo too!

The key to mayo is the blending. I’ve tried making it in a food processor, but it just doesn’t work as well. The blending has to be fast enough. I don’t know the right term, but basically, you’ll end up with very runny mayo instead of thick mayo if you don’t blend the oil into the other ingredients fast enough.

My Mayo Recipe

Here’s the recipe I use. I started with using the VitaMix recipe from their book, but I’ve slightly changed it to come up with this. There are many recipes online that work great.

2 eggs

1 tablespoon mustard

1 tablespoon lemon juice

2 cups of olive oil

salt to taste

Add mustard, eggs, lemon juice, and salt to the blender. Blend on low. If you have a Vitamix, I usually do it on 2-3. Increase blender to medium or high. SLOWLY drizzle in olive oil while the blender is on. Slowly is the key! Once you notice the mixture begin to thicken, then you can add the olive oil more quickly. Store in fridge.

If you have problems getting the mixture to thicken you either don’t have your blender high enough or you poured in the olive oil too quickly. Don’t worry though, it still tastes great, and once you refrigerate it, it does thicken up a bit.

Uses & Storage

I love having mayo around. We make potato salad about every other week so it’s great to have on hand for that as well as if we make ground beef or veggie burgers. I also love to add a bit more olive oil to it and make it into a yummy salad dressing!

I have stored it in the fridge for up to 2-3 weeks and never had a problem with it going bad. You can also adjust the mustard and lemon juice amounts if you like to have those flavors more strong or weak. I also have made the recipe with just 1 egg if that’s all I have on hand. Enjoy!


  1. Lindsey D. on June 10, 2016 at 6:15 pm

    How much does this recipe make?

    • Lauren Dahl on June 12, 2016 at 6:30 pm

      About 2 cups. Sometimes I just add extra oil if I need a bit more than 2 cups.

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