petal1955, Aug 17, 7:02am
Made this recipe . go it off this message board and can't believe how EASY it is and tastes pretty damn good


I use this recipe all the time now. Nicer and much cheaper than store bought (I used to buy Heinz or Best Foods) and so quick to make. It's an all in one Mayo using a stick blender.
1 egg
1 teaspoon dijon mustard
½ teaspoon salt
½ teaspoon sugar
2 tablespoon vinegar (I use cider vinegar)
1 cup oil (I use rice bran)
Put all ingredients into a tall container or goblet in order given, adding oil last. Using a stick blender whisk everything together for about 30 seconds until thick. Store in jar in fridge. You can add garlic or any herbs you like to it. I also use this to make my Tartare and Seafood sauces.

samanya, Aug 17, 7:37am
I've been using the same recipe from here, for a long time now & I agree . it's great.
I usually add garlic & a heap of parsley to it.
It has so many uses apart from salads.
Everyone loves it. I can't remember who originally posted it . but whoever did . a big thank you.

awoftam, Aug 17, 7:39am
Here's mine (no sugar):

1 whole free range egg (large)
1 t Dijon
lemon juice to taste
salt and pepper to taste
1 c light olive oil (olive is the only oil I use)

Use a stick blender. Leave out of fridge for about 5- 7 hours to let lemon kill any bugs! Then store in fridge and use within 2 weeks max.
Add roasted garlic for aioli and capers, dill, gherkins etc for tartare. Yummo.

twelve12, Aug 17, 8:04am
I don't put sugar in mine. is there any real benefit to it?

I also use wholemeal mustard, and lemon juice as well as the ACV if I have nice lemons, and I do it in the food processor.

awoftam, Aug 17, 8:27am
You mean whole grain mustard? I use this as well at times. Sugar in fresh mayo just doesn't need to be there at all. Depends on taste and what people are used to I suppose. A lot like 'sweet'.

twelve12, Aug 17, 8:32am
LOL, yes! I mean whole grain :D I like the texture it gives it.

Cool, as long as I'm not missing out on anything, I'll keep leaving out the sugar.

ruby19, Aug 18, 12:59am
How long does this keep in fridge for?

samanya, Aug 18, 1:21am
I use super fresh eggs (own chooks) & I find it keeps for over a week. (someone will probably be along to tell me that I shouldn't keep it that long) ;o)

twelve12, Aug 18, 1:46am
Mine's over a week old now, still fine. My fridge is very cold though.

davidt4, Aug 18, 1:56am
Mayonnaise made with egg yolks and oil is a very stable emulsion and keeps a lot longer than a week in the fridge, at least three weeks. If it contains raw garlic it will not keep as long because the garlic will become rancid.

samanya, Aug 18, 2:01am
Thanks davidt4 . that makes me feel more confident. I do actually keep it longer than a week , for my own consumption & never had a problem with the mayo or garlic. Sometimes I add other fresh herbs & it still keeps OK

ruby19, Aug 18, 2:37am
Great will give it a whirl once we have finished out purchased product in the fridge.

nauru, Dec 23, 5:53pm
I have been using this recipe (minus the sugar) for a long time, it's so easy, I never buy mayo anymore. It keeps a lot longer than a week too, never had a problem with it. Sometimes for a change, I use wholegrain mustard instead of Dijon. I also use it as a base for my tartar sauce.