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homemade mayonnaise

Homemade Mayonnaise Recipe

Here’s the simple recipe for homemade mayonnaise along with a medicinal variation which consists of the same ingredients with one substitution and a few additional herbs + spices. The process for making both is identical, resulting in about 10 oz of mayonnaise.
Servings 10 oz


Mayonnaise ingredients

  • 1 egg yolk at room temperature a lighter, less dense mayonnaise will result if you use the entire egg
  • 1 Tablespoon Vinegar
  • 1 Teaspoon Lemon juice
  • ½ Teaspoon dry mustard powder or Dijon mustard
  • ¼ Teaspoon to salt
  • 1 cup light olive oil or vegetable oil. Any light, neutral oil will do. Avoid extra virgin olive oil

Medicinal Variation

  • 1 Tablespoon unfiltered organic Apple Cider Vinegar in place of white or red Vinegar
  • Dash of Seventeenth Century Pharmaceutical Spices: Nutmeg Cloves, AllSpice, Cinnamon
  • Dash of anti-inflammatory spices: Ginger Turmeric
  • Dash of parsley and chives


  • Make sure egg and all ingredients are at room temperature. Take egg out of fridge and let it sit on the counter for at least twenty minutes, or fill a cup with warm water and soak for a few minutes.
  • Separate egg yolk.
  • Combine egg yolk, vinegar, lemon juice, mustard and salt and whisk vigorously. (Add medicinal spices if desired.)
  • SLOWLY – and I mean painstakingly slowly, drizzle in olive oil while whisking the mixture. (This can be done in a food processor.). If you add the oil too quickly the mayonnaise may ‘break’. This means the oil and the egg will separate and you will have to add mustard or more yolk and whisk vigorously to fix this blunder.
  • Add additional salt, seasoning or lemon juice to taste.
  • Store in fridge up to a week.


* Warning! Eating raw eggs may be dangerous for pregnant women, children, and others.