My husband and I used to go through whopping great jars of S&W mayo. I admit I was a tad unhealthily obsessed with it, in both mind and body. I used to literally dip crackers in it and use it as a dip. Yes seriously. Until I tried making my own. The secret is good, fresh eggs and a mild flavoured oil. I made this once with a really strong fruity Greek olive oil and we couldn’t eat it. Something like a Grapeseed oil or mildly flavoured Olive oil is ideal. And by Mayonnaise I mean that lovely creamy stuff like S&W, Hellman’s or Kewpie mayonnaise. Not that awful tangy Praise or Kraft stuff that calls itself Mayonnaise.
Forget hand whipping and beating which will only give you a sore wrist and arm. In this case, the food processor is your best friend and within 3-4 minutes you’ll have your own batch of freshly made mayonnaise, no preservatives or additives. The fast motion of the food processor will help ensure that that it won’t curdle as opposed to using a slower hand beating motion. The only thing that you may find annoying is the sound of the food processor (my dream, a silent food processor) but for a few minutes of noise, I hope you’ll find the reward is well worth it.
Food Processor Mayonnaise
- 1 teaspoon seeded mustard
- lemon juice
- 1 teaspoon vinegar
- 1 whole egg
- 1 egg yolk
- 1 1/2 cups of mild flavoured oil (grapeseed or mild olive oil) in a pouring jug
- salt
1. In food processor, blitz mustard, lemon juice and vinegar for 3-4 seconds until combined. Then add in egg and egg yolk and blitz for 3-4 second.
First adding the oil in, a runny yellow consistency
1/8 cup of oil left in the jug, now a thicker paler shade
2. Through the pouring funnel, pour olive oil in a thin, steady stream. The first half of the oil is the most important to add in a thin steady stream to avoid it curdling. It will take about 2 minutes to add in all of the oil and it will turn from a runny yellow to a thick pale cream shade.
3 . Store in airtight jar for up to two weeks. I always use a clean, fresh spoon when using this. And I have stopped dipping my crackers into it in an effort to be healthy!
Variations:
- Roasted garlic-stick a whole unpeeled head of garlic, top 1/3 chopped off in the oven for 20 minutes in medium heat until it’s soft inside. Blend from a few cloves to half of the head depending on how garlicky you like it with the mayonnaise at the very last.
- Chili mayo: blend with 1/2 teaspoon of cayenne pepper
- Honey to make honey mustard (add extra teaspoon of mustard to balance the sweetness
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13 Comments | Add your own
I am going to have to try this!
I love whole egg mayo and I have S&W mayo right now actually. I usually get that or Best Foods.. sometimes Neil Perry’s Aioli at the supermarket in the cool/vegie section.
I’ve made homemade mayo before - and then remoulade from that which I LOVE (with the finely chopped anchovies, gherkins, capers at stuff). For me, a proper chicken sandwich or roll is not complete without excellent mayo.
As soon as I saw the first photo.. I was in heaven.. a woman after my own heart
The Praise, Kraft, homebrand mayo’s.. they are sooo sad. I put up with them in commercially bought salad rolls sometimes ((rolls eyes)).
In the event of a nuclear holocaust.. cockroaches will survive and most supermarket mayonnaises will too.
5 stars on presentation.
At the moment I only have a cake mixer and stab blender. Not sure if the stab blender would work??
Gorgeous looking jar of mayo Mmm Mmm
i lurve homemade mayo - nothing like it. call me lazy though - i use my bamix to make it….in the jar i’m going to store it in! the 600ml vegemite jar works really well (it took us ages to use the vegemite up), as ndo the old glass peanut butter jars. also, i find i don’t really have to measure the oil - i just pour from the bottle until the right consistency is acheived, and the jar will be about 3/4 full. lazy, huh? if you like it as a dip, as i do, try it with carmelised onions and garlic - so good….but i don’t have to tell that - you already know. love your posts and enthusiasm - you are a real delight!
to be quite honest, store-bought mayonnaise disgusts me. this, on the other hand, looks pretty darn tasty. perhaps i should give ol’ mayo another chance…
wow another easy but delicious looking recipe!
Hi popeye-definitely do and please let me know what you think!
Hi Maria-I’ve never tried Neil Perry’s Aioli but I love Aioli
And as for remoulade-yummmm!
Yes chicken, avocado and mayo with some greenery is the perfect sandwich. With salt and white pepper though, I love white pepper on chicken.
I grew up eating Praise and Kraft and always hated the tanginess of it. My mum still buys it and she doesn’t buy S&W -I think she likes the tanginess!
LOL too true about the nuclear holocaust and cockroaches and mayo surviving!
I’m not sure about the stick blender, hmmm perhaps it would? I don’t want to say yes for sure in case you wasted precious good olive oil.
Thanks so much! Things tend to taste nicer if they look nicer don’t you think?
Hi lynn-Not lazy at all, it’s a great idea. Yes I agree, I think you can see from the consistency and the colour change just how much oil is needed.
Mmmm caramelise onions and garlic sounds like a killer combo-love it! I adore caramelised onions, I sometimes cook up a big batch of them and add them to almost everything, sandwiches and salads-just not desserts
Thanks so much!
Hi grace-do you get that awful tangy stuff in the US? I was under the impression that you guys had really good mayo like Hellmans etc.
Hi sarah-Thanks, yes it is really easy, made much easier with the help of the food processor!
I’m gonna ask a question totally unrelated to the mayo.. but I juz HAVE TO ask you
the pink ribbon around the mayo bottle… does that ribbon comes from Peter’s of Kensington by any chance?
I’m a bit of a purist.. or sadist.. depending on your point of view! I like making mayo by hand. Some people say the food processor adds too much air to the mayonnaise. That said, your mayo looks wonderful and I’ll bet it tastes a million times better than the store bought stuff!
Hi Vida-LOL yes it is ribbon from Peter’s of Kensington. From the giant cupcake pan that my parents bought me
Hi Y-Hmmm I don’t know about airier, I think if it had more air, it would only be slightly. Definitely not fluffy though!
I don’t actually like mayo…never eat the stuff…but that’s also probably cuz it’s the store bought white kind…this looks good though!! especially if you add roasted garlic to it…yum!
Hi Alexandra-I wish I could say that, I love it a bit too much
Mmmm yes aioli, delicious aioli…*dreams*
hey lorraine..how much lemon juice do u add?
Hi airy fairy-I used 1/2 tablespoon
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