Small Batch Mayonnaise – 5 Ingredients!

ThickMayoI found that one of the most difficult things to make on my own was mayonnaise. Every recipe I found had raw eggs in it, called for ingredients I can’t have, or just made a ton of it! Then I found a recipe online that called for cooking the mayonnaise.

I’ve modified that recipe to make it easier. If it makes you feel better to hand whisk your mayonnaise over a double boiler for several minutes, knock yourself out. I’m using a stick blender and pasteurized eggs!

Pasteurized eggs

eggsinpotYou can buy pasteurized eggs at some stores, but you can also easily make them yourself.

As per the picture to the right, I place a smaller pan lid upside down in the next larger pot to protect the eggs from the direct heat. A metal steaming rack would also work. Anything that keeps the eggs off the bottom of the pan but that can be submerged in water. A bamboo steamer is probably not a good idea.

Pasteurizing Directions

pasteurizedEggsPlace the eggs in cold water with a temperature probe. You must bring the water up to 140 – 150°F (60 – 65°C) for 3 to 5 minutes to pasteurize them. If you exceed 150°F, you will begin to cook the egg. While hard boiled eggs would not work, if the egg whites turn a little white, it won’t affect the mayonnaise. That’s another reason to use the stick blender!

Choice of Oils

The original recipe calls for all olive oil. That’s a pretty strong tasting oil. You can use any oil you like. I chose a combination of organic safflower oil and coconut oil. The safflower oil is neutral. (grape seed oil would be another neutral choice.) The coconut oil does add flavor but, more importantly, it also adds body. Without it the mayo is a little runny, compared to the commercial “salad dressing” that I grew up with. You know the one. 😉

5.0 from 1 reviews
Small Batch Mayonnaise - Corn-free, Gluten-free, Sugar-free
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 8
  • 1 pastured egg, pasturized
  • 1 tbsp lemon juice
  • ⅛ tsp salt
  • ¼ cup safflower oil (or grape seed oil)
  • ¼ cup coconut oil, melted
  1. Add your pasteurized egg, lemon juice and salt to a small mixing bowl.
  2. Blend with the stick blender until completely mixed.
  3. Stream in the melted coconut oil and safflower oil while the blender is running.
  4. Store in the refrigerator for up to 2 weeks.
You could use a jar blender if you don't have a stick blender.


Featured on Morsels of Life: Five Friday Finds  Rhinestone Beagle

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21 Responses to Small Batch Mayonnaise – 5 Ingredients!

  1. Heather M says:

    Stopping by from Everything Goes Blog Hop. I cannot wait to try this. I have been a little scared to make my own mayo. Not sure why I didn’t think to use pasteurized eggs! Thanks for sharing.

  2. I love to makeing home- made recipes! I did this as a child and still do! I was raised on a farm so my mom was always making stuff such as shampoos, cleaning recipes.. It really was fun
    This is a great recipe for mayo

    Take care Maria

  3. Would love to invite you to my Fabulous Friday Link Party and you can link your wonderful blog
    Just email me with your email..

    Thanks Maria

  4. Mary says:

    I’m super impressed that you made your own mayo! Thanks for sharing 🙂

  5. Kristen says:

    Thanks for sharing this! Thanks so much for linking up to Handmade Tuesdays @ Ladybug Blessings!

  6. I absolutely love this! I grew up making homemade mayo with my mother. Love how you can cook the eggs. Great tutorial. Thank you for sharing with us at the Show Stopper this week! Pinning and bookmarking this, so I may go ahead and make it myself! 🙂

  7. Robin says:

    Mom mom used to always make homemade mayonnaise. I’ve never tried it but you’ve inspired me to give it a try. Thanks for sharing at Fluster’s Creative Muster Party.

  8. I’ve never made homemade mayonnaise before. Sounds great! Thanks for sharing at Simple Supper Tuesday.

  9. I have been thinking about making my own mayo, but have tried other things that have failed. Glad you had success, thanks for sharing again on Real Food Fridays.

  10. There is nothing better than homemade mayo. Thanks for sharing your method – I pinned it for later 🙂 (Thanks for visiting Happiness is Homemade, hope to have you link up next week!)

  11. Raia says:

    Love it! I love homemade mayo, but it always makes so much! Thanks for sharing this at Savoring Saturdays!

  12. CJ Huang says:

    I’m liking how this recipe isn’t a mega huge batch and you show us how to make pasteurized eggs. Thanks for sharing this recipe with us on Five Friday Finds! Looking forward to what you bring this week!

  13. Susan W says:

    Thanks for stopping by and sharing at the Thoughtful Spot Weekly Blog Hop!

  14. Michelle says:

    Cool! I’ve always wanted to make homemade mayo, but raw eggs skeeve me out. Thanks for the tips and thank you for linking.

  15. Miz Helen says:

    This looks like a great homemade Mayonnaise. Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  16. I’ve always wanted to try to make my own mayo. You make it look so easy. I need to try this!

  17. Crystelle says:

    I’ve never made mayo before but I remember that my family did when I was little. Thank you for the detailed instructions! I will give this a try!! Pinning ~ Thank much, girl!! 🙂
    “hugs” Crystelle
    Crystelle Boutique

  18. I have a similar recipe that I just published on my blog as well. Thanks for sharing on Mostly Homemade Mondays! I hope you join us again next week 🙂

    Kelli @ The Sustainable Couple

  19. April says:

    Thank you for linking up with Meal Planning Monday Recipe Link-Up! 🙂 I hope you join us again this week!

  20. Lisa says:

    I have never tried to make my own mayo before. You have inspired me. 🙂 Thanks for linking up with “Try a New Recipe Tuesday.” I hope you can join us again this week.

  21. Sandra says:

    Thanks for sharing your recipe at the HomeAcre Hop!

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