Homemade Mayonnaise

HBHW reader Denette share’s her recipe for a copy cat version of Duke’s Mayonnaise.

Food processor Mayonnaise

  • 1 egg plus 1 yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard or Dijon
  • 1 cup olive, peanut or vegetable oil- I use olive
  • 1 1/2 tablespoon of lemon juice fresh is better can used bottled
  • salt to taste I substitute paprika

Put all except 1/2 of oil in food processor and pluse and blend until mixed very well slowly add remaining oil. Season to taste Keep in covered plastic or glass jar in refridgerator.
Quick tip: Always store leftover coleslaw in a canning jar with tight lid turn jar upside down it is good for several days.

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  1. Joanna says

    Thank you! So much for this recipe, it is so easy! My son is allergic to soy and most store brands are made from soy oil. He will be so pleased to eat a cheese sandwich for lunch today.

  2. P L Alexander says

    Here are two old Mennonite recipes from the 1950’s which I received from my aunt. The first recipe is for mayonnaise and the second is for extender for mayonnaise. You add this to the mayonnaise and it makes more for very little cost. You can add other flavorings also.(See end of second recipe).
    Mayonnaise (makes approximately 3 cups)
    2 egg yolks
    1 t salt
    1/4 t paprika
    2 t sugar
    1/2 t dry mustard
    2 cups salad oil (your choice of oil)
    4 T vinegar or lemon juice
    Mix dry ingredients and moisten with the vinegar or lemon juice. Add mixture to beaten egg yolks. Mix thoroughly and add the oil gradually, drop by drop at first. Beat vigorously between additions of oil. The mixture should become thick and smooth.
    Extender for Mayonnaise
    3 T cornstarch
    1/4 C vinegar
    1 C boiling water
    1 t salt
    2 T sugar
    Mix sugar and salt with the cornstarch. Then add vinegar and boiling water. Cook until thickened to a smooth paste. Beat into the mayonnaise as soon as removed from the stove. Variations may be made by adding tomato catsup, chopped pickles, sweet peppers or hard-cooked eggs (added to the mayonnaise).
    This is a particularly good set of recipes if you are going to need a lot of mayonnaise for a big salad.

  3. Karen says

    The recipes I’ve made call for egg substitute, so in that case I haven’t found making mayonnaise to be a frugal benefit. I’m happy to see a recipe that calls for real egg. Susanne, your recipe must only make about 3/4 cup, so that’s not a huge amount to have to keep for any length of time, but I’m wondering how long it would keep in the fridge?

  4. Fuzzy says

    emulsions usually break because of too little water in the mix. If you’ve broken it, put the mix back into your pouring cup and rinse everything out. Add a tablespoon or two of water and whisk like your life depended on it! It’ll emulsify, trust me. This is also the base for all “creamy” salad dressings: caesar, ranch, etc. just add a bit more water to thin it out and a bunch of seasonings- I actually read the bottles at the store of my favorite dressings to develop a bit of a recipe!

  5. Thomas Marquez says

    In your recipe for homemade mayonnaise, you forgot to say how long the mayonnaise will keep fresh before it has to be disposed. How long will it last in the refrigerator?

  6. Pat says

    Do you know how long this mayo will last in the refrigerator? I keep going back to store bought because we tend not to use very much mayo. Most recipes say they only are good for a couple of days and we just can’t use it up fast enough.

  7. says

    To Thomas and Pat, better late than never, I make my own mayonnaise as well and typically homemade mayo lasts about 2 days in the fridge so you gotta use it fast.

    I also don’t understand how this recipe will even work. An emulsion has to begin at the beginning of the mixing process, it is pointless to ‘add the remaining oil slowly’ the point is that you have to create an emulsion at the very beginning and then once the emulsion is created you can pour the second half of the oil in pretty quickly.



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