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We are almost out of mayonnaise. So I thought I’d try making some. I found a recipe in Nourishing Traditions. It’s very simple to make. But I’m not sure I like it. I think the flavor of the whey is way too strong. Or maybe it’s that combined with the EVOO. I don’t know. I’ll have to try it on/in something before deciding for sure. I’ll post the recipe and update later with a final verdict. This may be one that gets scrapped. It’s all about experimentation. Anyone else have a good mayo recipe?

Oops…as I’m typing up the recipe I realize I was in such a rush making this I didn’t read carefully and forgot to leave it on the counter. I just put it right in the fridge. I’ll set it out now and see what happens.

I took the pictures right after I made it…before it had time to firm up.


1 whole egg, at room temp
1 egg yolk, at room temp
1 tsp. Dijon-type mustard
1 1/2 Tbsp. lemon juice
1 Tbsp. whey (optional)
3/4 – 1 cup EVOO or sunflower oil (or a combo)
generous pinch of unrefined sea salt

In a food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. With the motor running add the oil. Taste and check seasoning. You may need to add more salt or lemon juice. If you added whey, let the mayo sit at room temp, well covered, for 7 hours before refrigerating. With whey added mayo will keep several months and will become firmer with time. Without whey, mayo will keep for about 2 weeks.


  1. Sara says:

    My friend and I tried making this recipe way back when she first got her NT book (before I got mine)… and we didn’t like it, either. I have read good things about people loving the coconut oil mayo. I saved one from one blog… the bookmark is at home, though… I think it might be from Passionate Homemaking, but I can’t remember for sure. I know The Nourishing Cook has done a few, as well. I think I remember she was happy with her last one.

  2. Stacey Bedgood says:


    Just found your blog. I have made mayo from this recipe several times and have only had it fail once…when I used some fancy mustard. The mayo should thicken as it’s made, it doesn’t thicken up sitting.

    Fanny Farmer’s Whole-Egg Mayonnaise (Blender Mayonnaise)

    This easy blender mayonnaise recipe also can be made with electric beaters.


    1 egg
    ½ teaspoon dry mustard (I used prepared yellow stuff)
    ½ teaspoon salt
    2 tablespoons lemon juice or vinegar
    1½ cups olive or other oil


    Put the egg, seasonings and ¼ cup oil in the blender and whirl until well mixed (20 to 30 seconds).
    Pour in the rest of the oil in a SLOW steady stream. Stop as soon as the emulsion is smoothly blended.

    Hope this helps,

    Stacey Bedgood

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