Homemade Mayonnaise

Updated: Apr 30, 2020

Homemade mayonnaise is so easy to make and tastes expensive!

If you have ever spent a fortune purchasing a gourmet aoli then put your purse away and create the same at home for a fraction of the cost.

I have 2 versions here for you that I love. One is a cooked version for those of you with a thermomix - the other is an uncooked, more traditional mayonnaise.

Cooked Mayonnaise


1 whole egg 1 tbs dijon mustard 1 tbs apple cider vinegar (I use Bragg’s ACV) 1 tsp honey or sugar (very optional) 250 ml extra light tasting oil Salt and Pepper to taste

TM Method:

Add whole egg, dijon mustard, ACV, salt and pepper to TM bowl.

Set timer to 4 minutes, 37 degrees, Spd 4, MC on.

After 1 minute, hold the MC in place and pour the oil onto the lid of the TM and allow the oil to drizzle under the MC.  It will do this on its own, no need to jiggle.  Ideally it takes about 2-3 minutes to complete the full drizzle.

Remove TM lid and inspect your success.  Adjust seasoning to taste.

Store in an airtight container in the fridge.  Lasts up to 2 weeks.

Traditional Mayonnaise


2 egg yolks 2 tbs apple cider vinegar 1 tbs dijon mustard 1 tsp honey or sugar (very optional) 300ml extra light tasting oil


Put everything except for oil into a bowl.

Using a stab blender, mix everything together well.

With the blender still running, slowly pour the oils into the mix in a gentle, steady stream.

If the mayo gets too thick simply add a small amount of warm water and continue blending.

Store in an air tight container in the fridge.  Lasts up to 2 weeks.

A note from Gracious Goodness :

The best part about making things yourself is that you can create your own flavour variations!!

Curry Mayo

Add 1 tsp curry powder, 1/2 tsp ground tumeric, 1 tsp ground corriander, a little honey and a dash of lemon juice.  If you are a corriander lover (and let’s face it you either love it or hate it) then stir some freshly chopped corriander at the end for a lovely fresh taste.

Tartar Sauce Add some diced capers, gherkins, spring onion, parsley and a squeeze of lemon juice.

Lime Mayo Add the zest and juice of 1 fresh lime and a sprinkling of fresh chilli.

Garlic Mayo Add 2 cloves of minced garlic and a sprinkle of lemon juice.

Garlic and Rosemary Mayo Add 2 cloves of minced garlic and 2 tbs minced fresh rosemary and a sprinkle of lemon juice.

Roasted Red Pepper and Garlic Mayo (Rouille) Add 1/4 cup pureed roasted red pepper, 2 cloves of garlic and a splash of lemon juice.

Wasabi Ginger Mayo Add 2 cloves of minced garlic, 1 tbs wasabi paste, 1 tbs fresh minced garlic.  Use lemon juice instead of vinegar when making the base mayo.

Japanese Style (Kewpie) Mayo Add the optional sugar and 1/8 tsp wasabi, Use seasoned rice wine vinegar instead of apple cider vinegar when making the base mayo.

Extra Hints and Tips :

Whatever oil you chose, make sure it is one with the least flavour.  A strong tasting oil will be overbearing in the mayo.  If you accidentally make a mayo with a strong flavoured oil, simply add some additional seasoning (see suggestions above) to help disguise the oil taste.

If using the traditional method, have your ingredients at room temperature.

 If using the “cooked” method, no need to worry as the mixer will heat the egg to 37 degrees.

If your mayonnaise splits, simply remove from the mixing bowl, add an egg yolk and start whisking but this time slowly drizzle the split mayo into the egg yolk.  It should emulsify and turn lovely and creamy.

You can control the thickness of your mayo but altering the amount of oil added.  The less oil, the runnier the mayo.  The more oil, the thicker the mayo.


Sandra xo

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