Homemade Mayo


  • 4 egg yolks
  • 12 oz light olive oil (Anything BUT light tastes bitter)
  • Juice of 1 lemon
  • 1 Tbsp yellow mustard
  • 1 Tbsp apple cider vinegar
  • Salt & Pepper to taste


  1. In a food processor, add the egg yolks and turn on high. Let it run for 30 seconds or so and begin adding the olive oil very slowly while the processor is running
  2. Once it starts blending together, you can add the olive oil in a little bit quicker – eventually you will see it start to thicken up nicely (note: the more oil you add, the thicker it will become)
  3. Once you have achieved your desired thickness, add a little bit more oil because you will be putting liquid ingredients in still that will dilute it a little
  4. Shut off the food processor and add the remaining ingredients
  5. Blend it up again one last time to get all of the ingredients mixed together
  6. Homemade mayo stays good for about 10 days, so use it up
  7. Guten Appetit!

Homemade Mayo | PlannedBite

This culinary inspiration came from our friend: Maggie. Thanks!! It is delicious.

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2 comments on “Homemade Mayo

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About Us
This blog is brought to you by Dan & Kyla. Both of us are dedicated to eating as healthy as possible, working out, being active, and challenging ourselves to experience everything life has to offer. Our Sunday 'prep day' has helped us grow closer as a couple and has allowed us to enjoy our seldom 'cheat days' to the fullest. Friends and family have always had questions about our weekly rituals and recipes so we thought we would share how we go week to week, finding recipes, cooking our meals, and managing our busy lifestyle with a health conscience view. This is the first blog we have created together and will hopefully get progressively better with our posts and feedback. Please feel free to post any comments or questions about a recipe, or ideas on how to make the recipe or website better. Most of all we hope you enjoy what we have to share. Guten Appetit!

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