Homemade Mayo

Even before we moved to Briarmoore, I wanted to learn how to make my own mayonnaise. It seemed simple enough–simple ingredients and just mix them together, right? Well mine just never came out right. It tasted too nutty because I used olive oil and it was never the right consistency. When John became the manager of Briarmoore and my hands passed over thousands of eggs sometimes daily, I became determined to figure out how to master the creation of the condiment. One day a friend of mine let me in on her secret weapon…the immersion blender. Folks, this was a game changer for me! So I share with you my very basic homemade mayo recipe.


1 room temperature egg
1 tsp salt
2 TBS vinegar or lemon juice (or a combination of the two)
3/4 to 1 cup of Safflower oil

Crack the egg in the bottom of a wide mouth pint jar. Add the salt, vinegar, and lemon juice. Fill to the top with oil. Combine using an emersion blender and watch the magic happen!





Sometimes I add a clove of garlic minced or a squirt of sriracha. Yummy!

“Through hard work, perseverance, and Faith in God, you can live your dreams.” — Benjamin Carson

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  1. Great tip, thanks for passing it on! I will have to try this when I get an immersion blender someday. I like the notion to use a small jar, we don’t use a lot of mayo so a smaller quantity would be ideal for us.

  2. Hi, It works if you put egg and lemon juice in a blender and mix together then slowly, very slowly add oil through top until it IS mayo. Danette

  3. So easy! Took the immersion blender about 15 seconds to do its magic. I will never have to buy mayo again.