Easy Homemade Mayo

This is my favorite recipe for making mayonnaise. It comes from Deborah Madison's The Greens Cook Book. Some purists think using a blender is a no no, but I swear by the ease and reliability of Madison's recipe. If you don't usually make mayo yourself, give it a try. It is quick and easy and it tastes so much better than any store-bought mayo.

  • 1 egg, room temp (this is essential to successful mayo)
  • 1/2 to 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice, or white wine vinegar
  • 1 cup light olive oil or canola oil

In a blender, combine whole egg, mustard, salt, lemon juice, and 1/4 cup oil. Blend ingredients and keep machine running. Drizzle remaining oil through hole in blender top until mayo is thick and no more oil can be incorporated.

To your mayo, you can add fresh herbs like tarragon, or sometimes I add chopped garlic to make a faux aioli. Tastes great.


  1. Hi, just wondering how long does it last in the fridge?


  2. Hi Eddy, homemade mayo should be eaten within a few days. I hope you enjoy it as much as we do!


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