Homemade Mayo in Minutes—Be gone Calcium Disodium EDTA, You are NOT Our Friend!


Ahhh, our beloved condiment–the preferred sandwich spread and base for dipping sauces worldwide. Let’s rethink things, shall we? Make you own, you say? YES!! Homemade mayo is much easier to prepare than you think! I got creative after deciding not to pay $5 for the dwindling 30 ounce (once 36 ounce) jar of the “Best.” Not only is the creamy stuff easy to prepare, but costs pennies to make. Not to mention it’s much healthier to consume. What’s “Calcium Disodium EDTA” anyway? And what’s with the big indentation at the bottom of the jar? I guess to fill in the 6 ounces that got taken from us? While I’m not on a campaign against the condiment companies, nor a self-proclaimed mayonnaise activist, I am into quality and quantity. Here’s some quality for you, not to mention an array of amazing flavors to accompany them.

Basic Mayonnaise


4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable, canola or light olive oil

2 tablespoons lemon juice

salt + pepper to taste


Place egg yolks and mustard into the bowl of a food processor.

With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper.

Makes about 2 cups of mayonnaise that will keep for about a week.

Flavored Mayo


Put about 1 cup of basic mayo back in the food processor, and for each of the variations below:

Garlic Basil Mayo:

Place a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into food processor with the basic mayonnaise, then process until the basil is chopped.

Spicy Curry Mayo:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

Lemon Caper Mayo:

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.

**Always start with your basic recipe—these are just a few more add-ins for a variation of tastes and flavors.

The list is endless! BBQ, add 2 tablespoons of your favorite prepared BBQ sauce. Honey Dijon, add 2 tablespoons of honey & 1 tablespoon Dijon mustard. Southwestern, 1 teaspoon each of cumin & chili powder. Italian, 2 gloves minced garlic & 1 teaspoon Italian seasoning. Greek, 1 tablespoon each, chopped fresh mint, basil, oregano, parsley, onion & garlic. Oriental, 1/2 -1 teaspoon wasabe powder.

Shall I continue? Let’s leave the rest up to your imagination, shall we?

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5 Comments Add yours

  1. alifemoment says:

    I will definitely try this homemade Mayo!

    1. Thank you–it really is wonderful, so fresh and full of flavor. The flavored ones are perfect for sandwiches and to top grilled or baked meats and fishes as well. Your blog is beautiful, by the way! I love following you! Thanks again!

      1. alifemoment says:

        Thank you very much for the the extra tips about the Mayo and for visiting and following the blog! I love following you,too! 🙂
        Best wishes,

  2. You are more than welcome, Alice! My pleasure! Your pepperoni roll looks fabulous–I was just at your blog 🙂 All the best to you as well! Lana

  3. Reblogged this on Once Upon a Spice and commented:

    Join Us for the American Fare Weeks!! Kick-off “Homemade Mayonnaise”

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