Homemade Mayonnaise

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This is how I make my mayonnaise in the Thermomix.  It’s quick and easy, and tastes delicious!!  I like to use garlic, shallots and seeded mustard in mine to add flavour and texture, and a little honey to sweeten it.  You can keep it plain if you like – just leave out the garlic and shallots, and use dijon mustard.  I also use white wine vinegar – you can use lemon juice instead, but it’s a bit more ‘iffy’ – the acidity of the lemon juice is variable, so some batches of mayonnaise may work better than others. 

I have hardly ever had this recipe fail – it’s very easy.  Just don’t forget to let the egg get to room temperature before you begin – or better still, use a nice, fresh egg collected straight from the chook pen!  If you do have a batch of mayonnaise that fails, don’t throw it out…  Start again, with another room temperature egg yolk, mustard, vinegar, honey, etc – then instead of drizzling in oil, drizzle in the failed mayonnaise, and hopefully it will work out better the second time.

All ingredients should be at room temperature, especially the egg!!!

Homemade Mayonnaise
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  1. 250g macadamia oil (or grapeseed oil, but macadamia is better for you)
  2. 1 clove garlic
  3. 1 shallot, chopped in a few pieces
  4. 1 egg yolk
  5. 1 rounded teaspoon seeded mustard (or dijon mustard)
  6. 1 tablespoon white wine vinegar
  7. 1 tablespoon raw honey
  8. salt & pepper
  1. Weigh oil into the jar the mayonnaise will be stored in and set aside.
  2. Chop garlic, shallot in Thermomix bowl on speed 7 for 5 seconds.
  3. Separate the egg, and add to bowl with other ingredients.
  4. Place butterfly on blades and mix for 1 minute, speed 4. After a minute, with butterfly still spinning on speed 4, start drizzling oil very slowly onto the upside down MC (cap). The oil should drizzle down into the bowl at a steady rate. This stage should take about 3 minutes.
  5. When all the oil is mixed in, open the MC and tip in the egg white, and allow it to mix in for another 10 seconds, then turn off machine. Your mayonnaise should be lovely and thick! Remove butterfly and fold in any mustard that didn't mix in, and remove mayo to jar.
Quirky Cooking https://www.quirkycooking.com.au/

* Note:  If you don’t think you’ll use the mayonnaise within a week or so, you can store it in a ziploc bag and squeeze the air out of it – this will help it to keep longer.


  1. Ang Pang says:

    I’ve tried making mayonnaise on macadamia oil too- beats that olive oil taste, I reckon. But might try your idea of adding garlic- sounds good.

  2. Jo Whitton says:

    Yes, macadamia oil’s really nice too – it’s a bit expensive, but when I can, I use that. Sometimes I add part olive oil, but only light because it’s too strong with EVOO!

  3. Can I come over for lunch? Everything you make looks so yummy!!!!!

  4. Tebasile says:

    Thank you for the tip reusing the failed mayo :-). Your recipe sounds delicious. I have no problem with the taste of olive oil, but there is some macadamianut oil in the cupboard which expires soon…

  5. Jo Whitton says:

    Hi Julie – wish you could come for lunch! I cooked for a bunch of ladies today – lemon-lime sorbet, gluten-free bread, cashew pesto & crackers, raw beetroot salad, mushroom risotto, and caramel custard made with rice-almond milk! Sorry you missed out 🙂

  6. Anonymous says:

    How do you make caramel custard? sounds yummy!

  7. Jo Whitton says:

    My caramel custard recipe is posted here: http://www.forumthermomix.com/index.php?topic=2882.0
    Jo 🙂

  8. Kellie says:

    This was a success, after my first failure from the EDC! The biggest change I made was getting my ingredients out the night before – so everything was def. at room temp! Thanks Jo.

  9. Jo Whitton says:

    That’s great!! I’ve also found that if you use 2 egg yolks it gets REALLY thick and creamy!

  10. Marian Hearn says:

    Any suggestions if one cannot use honey! Would golden syrup work?

  11. Jo Whitton says:

    Yes, golden syrup would be fine! You don’t really have to have the honey – I just like my mayo a little bit sweet 🙂

  12. Anonymous says:

    Thank-you Jo, you helped me save my first ever attempt at making my own mayo. I felt so deflated and wasteful when it didn’t work – and then using your technique IT DID!

  13. Pingmouse says:

    The one thing I always worry about making my own mayo is the use of raw eggs. Is it safe for toddlers? I can’t get fresh organic eggs from my country Malaysia.

  14. Anonymous says:

    Yay it worked! i used mixed oils inc coconut which i think messed it up the first time round, but added in another yolk and it looks amazing! 🙂 cheers so easy!

  15. Jo Whitton says:

    Yay, well done! I’ve never tried coconut oil in it – interesting!

    Pingmouse, as long as the eggs are fresh they should be okay. Try and at least get free range or barn raised eggs, not cage eggs. 🙂

  16. KateHerbert says:

    Can I leave out the egg white? I can have the whites, but yolks are all good.

  17. Anonymous says:

    Hi Jo, just tried making the mayo- but used blend of coconut, olive and mac oil….came out runny – would love to know how to save my mayo! X

    • Jo Whitton says:

      Ok, sorry I’m slow replying, but if you have a failed batch try again, using the failed batch instead of oil. Start with another egg yolk and drizzle it in really slowly.

  18. Anonymous says:

    My son has an egg allergy, is there any substitute for egg at all in the yummy recipe?

  19. Jo Whitton says:

    Not for this recipe, but egg free aioli is what you should make – its lovely! I don’t have a recipe on my blog, but google it and you’ll find one.

  20. Anonymous says:

    Thanks Jo, I appreciate the aioli tip! Cheers

  21. My girls are so used to shop bought “white” mayonnaise now, but I’ve told them I now refuse to buy it again because of all the junk in it 😉 However, they aren’t yet keen on any recipes I’ve tried. I’ve just made this and left the garlic & shallots out thinking that may help, but they are still not sure…. I’m thinking about leaving out the mustard and seeing how that goes – any thoughts on that?

  22. Ali says:

    Jo, do you mean shallot as in the tiny brown onion, or green spring onions?

  23. Anonymous says:

    Thank god we found this …. Only got a thermomix a day ago and failed ursing the thermomix recipe 3 times

    Used your instructions a worked not once but twice

    Thank you

  24. Anonymous says:

    Thanks for this recipe. I halved the macadamia oil and only had apple cider vinegar but the family loved it – I used it for our potato salad.

  25. kehylan says:

    I made your gorgeous macadamia mayonnaise the other night. It was rich, creamy garlicky goodness. Thank you Jo!!!! You’re even winning over my meat/2veg other half

  26. Anonymous says:

    Just made this and it was my first shot at mayo, so easy and delicious – Thank you!!

  27. Anonymous says:

    Hi Jo, just wondering if these instructions would work the same with a food processor or stick blender as sadly I don’t have a Thermomix? Thanks for your time – Leanne 🙂

  28. Anonymous says:

    Hi Jo, I have tried 3 times now to make mayo based on the EDC cookbook and all have failed even though I have watched the youtube videos and had everything at room temp. Shame I didn’t read this before and not wasted all of that oil. Will definitely be trying this recipe in the morning. Thanks

  29. Do you think this would work if I used garlic shallots and no garlic? I have a huge clump of garlic shallots in the herb patch
    Rosana, Engineer Mum

  30. […] extra virgin olive oil that I save for salads, plus a little herb salt. Other times I use my homemade mayonnaise, which is made with seeded mustard, honey, garlic and herbs. Beck from […]

  31. […] sliced black olives and chopped boiled egg instead of the chicken and pesto, and dress it with some homemade mayonnaise, or balsamic vinegar.   Pasta salad is something I don’t really use specific amounts […]

  32. Gina says:

    How long does it keep for in the fridge please?

    • QuirkyJo says:

      The government health standards suggest anything with egg use within 2-3 days but Ive never had a problem with using in 2-3 weeks 🙂

  33. Yanna says:

    Just tried this, it was gluggy and strong nut tasting. All I could taste was oil . And I didn’t use as much oil either. I think a diff oil and much less of it would prob be ok.
    So disappointed. But at least it thickened up. Which I was happy about.
    Not sure what to do with it now…?

  34. Shannon says:

    Do you have a recipe for tartare sauce Jo?

  35. Nicole Tappert says:

    Hi Jo, could you add curry powder to this and use as a coleslaw recipe?? Maybe delete the mustard, garlic and shallots?? Thanks Nicole

  36. Alice says:

    Hey Jo, want to make this recipe in a food processor, it should work okay yeah?!

  37. Lara says:

    Hi Jo,
    May have been asked before but I couldn’t see it mentioned, how long will this Mayo last in the fridge? Thanks

  38. Liezl Esterhuysen says:

    If you decide to make mayo on a whim and don’t have time to let the egg reach room temp. you can do the first minute of whisking at 37*C. That’s what I always do and my mayo never fails.

  39. Belinda says:

    Mine is just watery! Any ideas on how I can save it? Another yolk?

  40. Kerry ellis says:

    To the lady who suggested using stick blender I love love
    Love you….I love my
    Thermie and use it constantly ….
    Mayo continually failed…I was getting so upset..
    Just followed
    Recipe except put egg all in at once using stick
    Blender and for the best ever
    Thick white mayo…..

  41. Sarah says:

    Best Eva! Doing whole30 at the moment and this worked a treat! I’ve done a few other ways and failed, tried this desperate for mayo and perfect! I was so excited to try I left out mustard & vinegar, but added some lemon juice and salt at the end and tasted good! Thanks!!

  42. Julie says:

    Thank you Jo! – this worked a treat. Also thanks to Liezl for the 37* trick!

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