How to make your own mayonnaise

Posted by Divine Chef on

I have become more aware of the chemicals added into the production process of packaged food after one of the kids is diagnosed a mild case of ADHD.  We were told to avoid food additives as they are common ADHD/ADD aggravating culprits.  Making my own mayonnaise means Kayla will not eat food colouring, emulsifier, preservatives, flavour enhancer, stabilizer that may trigger her allergies and hyperactivity.  

Surprisingly easy to make, it took me less than 10 minutes to make a jar of mayo.  I forgot to take a picture immediately, the picture below is leftover mayo after 3 days - less than half a jar after making 4 sets of egg and mayo with tuna mayo sandwiches and 10 floss buns :-) 





  • Garlic (optional)
  • 1 egg at room temperature and separated
  • Salt and pepper to taste
  • 1 tsp mustard
  • 1 tbsp lemon juice or vinegar (I used freshly squeezed lemon juice)
  • 250g grapeseed or safflower oil


  • Chop the garlic.  If using thermomix, <5 sec speed 9>
  • Whisk egg yolk, salt, pepper, mustard and juice <w/butterfly, 1 min, speed 4>
  • While whisking, slowly drizzle the oil at a steady pace - take about 4-6 min
  • Once thickened, add the egg white <mix 10 sec speed 4>
  • Tip 1 : All ingredients must be at room temperature. I had the thermomix at 37 degree
  • Tip 2 : Variations of the temperature of the ingredients can lead to poor results
  • Tip 3 : Use lighter cold pressed oil for a more neutral mellow taste

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