Homemade Mayonnaise

This absolutely delicious homemade mayo was sent to me by a faithful Daily Dish reader, Judi H. from NY. She writes:

It is adapted from a recipe I found in an old Southern Living magazine, July 1999. Since egg substitutes are pasteurized, there isn’t any risk of salmonella.

Many thanks to Judi for making my turkey sandwiches PERFECT.

Yields 1 cup.

SODIUM CONTENT: 9.6 mg per tablespoon


2 1/2 T. white wine vinegar
1/4 c. pasteurized liquid egg substitute (e.g.”Egg Beaters”; sold in most grocery stores alongside eggs, packaged in milk-style cartons)
1/2 t. ground white pepper
1/8 t. garlic powder
1/8 t. ground dry mustard
a tiny pinch of cayenne pepper
2/3 c. vegetable oil


Measure all of the ingredients EXCEPT OIL into a blender or food processor and pulse until smooth, stopping to scrape down sides. With blender or food processor running (almost on highest speed), add oil in a slow steady stream until thickened.

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8 Responses to Homemade Mayonnaise

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  4. Sherri says:

    We just found this awesome recipe that was originally posted in 2007! I wanted to find out if there is a way for me to pin this to my boards on Pinterest? I would give credit to where it originated, of course…. But I’d like to have it available to share with family and friends as well! Also, if we want it in a larger amount, would I just ‘double’ the ingredients while preparing it? Thank you for your response!

  5. Christy says:

    Hi Sherri! Yes, you’d just double the ingredients to make a double batch.

    I just signed up for Pinterest – you can follow me at Pinterest.com/DailyDishy. And I am now looking into adding a Pinterest widget to this site.

    Thanks so much!

  6. Nancy Carpenter says:

    Would this mayo recipe work in a baked dish (i.e. I have a baked salmon dish that calls for a coating made with mayo.)

    • Christy says:

      Hi Nancy! Yes, this works wonderfully in all sorts of recipes – in fact, I like it as well or better when it’s added to other stuff. Best of luck to you! Christy

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