Home Made Mayonnaise

Home Made Mayonnaise

My yummy wife made a yummy recipe which we use often. This is not a healthy recipe per say – it’s just a healthier version of what you would find in a commercial product because commercial products use low quality oil, preservatives and sometimes bad additives like E110. Here’s how you make it:


  • 125ml of Light Olive Oil* (pref. Bertolli Extra Light Tasting Olive Oil)
  • 1 Large Free Range Egg (at **room temperature)
  • 2 Teaspoons of Lemon Juice
  • 2 Teaspoons of ***White Balsamic Vinegar
  • 1 Teaspoon ****Real Maple Syrup / Non-Irradiated Honey
  • 1 Teaspoon of Maille Dijon Originale (traditional dijon mustard)


  1. Make sure all ingredients are at **room temperature
  2. Blend everything together with a stick blender.
  3. Store in a sealed container in the refrigerator.
  4. Keeps for approx. 1 week.


* You may be tempted to use normal cold pressed olive oil instead of the light-tasting version, but the problem is that your mayo will taste very very oily. Adding other ingredients to mask the oiliness doesn’t work because the whole trick to mayonnaise is using the right amount of oil to other ingredients, so if you start adding other ingredients, or more vinegar, for example, the mayo will become watery and the emulsion is prone to breaking.

** A mayonnaise emulsion can be a very temperamental thing. If you use some ingredients from the fridge, and some from the cupboard, your mayo emulsion will probably break – it will look like an oil slick and just won’t thicken. Mayo also doesn’t like winter…so if you are making mayo in winter or live in a very cold part of the world (sorry for you), then just put your mayo ingredient bowl within another larger bowl containing warm water. The water from the outer bowl will warm your ingredients just enough so that you can form an emulsion. Just make sure your water isn’t too hot or it will cook the egg.

*** You can use normal balsamic/balsamic reduction instead of white balsamic if you so prefer, but then your mayo might have a slight grey tinge – will still taste great though.

**** Read the ingredients of your Maple syrup to make sure it is actual Maple syrup and not just ordinary sugar syrup with a synthetic maple flavour. You can also use honey in place of Maple syrup.

You can also make your own Peri-Naise / Curry-Naise by adding a bit of powdered peri-peri or curry powder to the mayo.

2 Responses to Home Made Mayonnaise

  1. Roxane says:

    Thanks for calling me ‘yummy’…you sexy thang!

  2. Prosource says:

    Thanks for this wonderful recipe, it seems to be very yummy,i will definitely try it at my home.

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