Mayonnaise – You need to make this. Now!

Every respectable cave dweller needs to have their own go to for this heavenly condiment. As Paul asked me the other day, “what do you use it on?” My response – EVERYTHING! Seriously, this stuff could make flip-flops taste good. I’ve included some additional suggestions as to what you can add to and do with it below including a super simple salad dressing.  Pictured is the food processor version but I really like the blender for this.  Late breaking update – if you have a variable speed immersion blend and a 1 pint wide mouth mason jar, everything in, turn to low, put at the bottom, slowly move and boom!  Quickest no fuss way I have tried!


Homemade Mayonnaise

1 1/4 cup extra light olive oil, divided – do NOT use extra virgin olive oil
2-3 cloves garlic
2 Tbs good white wine vinegar (can also use lemon juice)
1 egg – room temperature (I usually put in warm water, changing the water a couple of times)
1 1/2 tsp stadium or Dijon mustard
1/2 -3/4 tsp salt
1/2 tsp cracked black pepper

In a blender or food processor put 1/4 cup olive oil and the rest of the ingredients. Blend for 30 seconds or so (we use speed 2 on our 10 speed blender). In two 40-50 second increments drizzle 1/2 cup olive oil into blender (again on speed 2). You should hear the pitch change when you have an emulsion. Don’t be tempted to quickly pour the oil. Low (speed) and slow (drizzle).

Variations – add chipotle pepper, adobo sauce (great on sweet potato fries), lemon zest, herbs (basil is really good on fish), etc. Also, can mix with grainy mustard, Dijon, capers and horseradish to make a knock-out dip that goes great with grilled or roasted meats especially beef and pork.

Google Blendtec Mayonnaise for a video demo on the process I use above.

Salad dressing

2-4 tbs of mayo from above
1 clove garlic minced or grated finely
1/2 c good apple cider vinegar (we use Braggs)
1/2 cup olive oil
1 Tbs Dijon mustard
salt and pepper

Put all in bowl and whisk until creamy.

Updated 8-25-2013
Copyright © 2013 “The Culinary Cave Dad”

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9 comments to Mayonnaise – You need to make this. Now!

  • Milliann Johnson


  • Paul Adair

    This one just takes one egg. There are others that use more, if that is your question.

    • Milliann Johnson

      sorry blind i didn’t see the 1 egg listed & i cked several times need a new pair of glasses lol… i’ve seen alot of recipes but have never made any mayo from scratch but your looks easy enough so i may give it a shot thx

      • Paul Lussier

        Hi Milliann,

        Yep, just one egg! And it makes about a quart of Mayo, which should last in the fridge for weeks!

        Please let us know how it goes!


  • Jenny S

    I know its best to get farm fresh eggs, but is it dangerous to use the cheap regular ones at the store.

    • Paul Lussier

      Hi Jenny,

      Considering that mayo is made with raw eggs, I think it’s risky. Fresh eggs are essentially hermetically sealed. When washed, there’s a thin coating that gets washed off the egg. This coating is what protects the egg. Without it, it becomes susceptible to whatever bacteria is floating around it’s environment. This is one of the reasons raw eggs have a reputation for for causing people to get sick. When you think about the conditions these hens are typically kept in, there’s a lot of nasty stuff floating around there. Once that coating is washed off, the egg is no longer protected. We also don’t know how long it’s been from the time it’s been laid to the time it ends up in your fridge.

      Farm fresh eggs are usually only days old at best, so they have little time to sit around where bacteria can get at them. The hens are also usually raised in much more humane conditions, therefore the environment the eggs are laid in are usually a lot cleaner.

      All that being said, I have used store bought eggs in the past, and I’m still here to tell about it 🙂

      My personal opinion is that when making something at home, it’s worth the extra amount to splurge for the best ingredients. The flavor fresh eggs will impart to your mayo is work spending $3.50 or so on the best pasture raised eggs you can find. One egg will make you a quart of Mayo which will last in your fridge for weeks. Compared to what store bought may costs, and tastes like, I don’t think you’ll regret it!


  • Paul Adair


    Paul L. is lucky in that he can go out back and get an egg for his mayo. The rest of us don’t always have that luxury! There’s a quick test to tell if your egg is fresh or should be used soon. Simply fill a bowl with cold water. Place egg inside, if it sinks, it’s fresh. If it sinks but then stands up, use it soon and if it floats, probably not the best to use. Eggs are very porous and allow evaporation/exchange with the outside, increasing the size of the air pocket inside and the likelihood of bacteria. By the time it can float, it generally has been sitting around too long. We try to buy farm fresh whenever we can, failing that we buy certified organic and if in a bind, even have been known to buy a store brand although rarely. Doing the water check should give you some comfort as to whether you have a fresh egg or not. Happy Mayo!


    • Paul Lussier

      Hey there,

      Just to clarify, I only have 3 hens that are currently layingm so I only get at most, 3 eggs/day. I buy a most of the eggs we eat from a local farm. This farm has 2 suppliers. One provides eggs from free-range, pastured chickens. The other farm provides eggs from “organic” chickens. They are not free-range, or pastured. But they are a local, family owned farm, and therefore significantly less likely to be selling non-fresh or contaminated eggs. And, as I said, I have made mayo with store-bought eggs successfully 🙂


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