Homemade Mayonnaise (cooked) and Variations

Homemade Mayonnaise (Cooked)


There is something magical about making your own mayonnaise.  Not only does it taste far better than anything you can buy at the store – you are free to flavor it however you like and it’s a fraction of the cost of store-bought mayo!  It’s one of those things that is so good – once you make it, you’ll never go back to buying it again!  Try it, you won’t regret it – I promise!

This mayonnaise (and the variations, see below) is perfect for deviled eggs, egg salad, sandwiches and as a base for many different salad dressings – even tartar sauce!  It’s incredibly versatile.

My version uses cooked eggs.  Because I have little ones in the house as well as elderly family members – I don’t like to serve uncooked eggs.  If it doesn’t bother you, just skip the cooking step and add everything to the blender.  Finish as described below, adding the oil in a steady stream.


Homemade Cooked Mayonnaise

2 egg yolks

2 tablespoons lemon juice or vinegar

2 tablespoons water

1 teaspoon sugar

1 teaspoon dry mustard

1/2 teaspoon salt

dash of pepper or cayenne

1 cup vegetable oil

In a small saucepan, place egg yolks, lemon juice, water and spices.  Whisk to combine.  Cook over very low heat until mixture thickens – stirring constantly.  If you prefer, you can cook the eggs in a double boiler.  Let cool for 2 – 3 minutes and scrape into a blender.  Place the top on the blender, leaving off the center piece of the lid.  Blend cooked egg mixture on high-speed – while blending add oil in a slow, steady stream.  Blend until thickened and smooth.  You may need to scrape down the sides of the blender.  Pour into a jar and store in the refrigerator. The mayonnaise will last about a week. 

Cooked eggs ready for the blender.

Mayonnaise Variations

Garlic Mayonnaise – Add 1 – 2 cloves of minced garlic (more if you really like it!) to finished mayonnaise.  The garlic flavor will get stronger as it sits. 


Olive Oil Mayonnaise – Replace vegetable oil with olive oil.


Herb Mayonnaise – Add 2 – 3 tablespoons (or more, depending on you much flavor you want) of minced, fresh herbs to finished mayonnaise.  Parsley, basil and chives are particularly nice.


Chipotle Mayonnaise – Add 1 tablespoon minced chipotle peppers, 1 tablespoon adobo sauce (from chipotle peppers), 1 tablespoon lime juice, 2 tablespoons chopped cilantro and 1 teaspoon minced garlic.


These are just a few of the many variations that can be made – let your imagination run wild!   What are your favorite mayonnaise flavors?  Have you ever made mayonnaise at home?  I’d love to hear from you!

54 thoughts on “Homemade Mayonnaise (cooked) and Variations

  1. Sounds yummy! I’ve been purchasing miso mayonnaise. It’s actually a vegan alternative, but tastes so delicious- I may try combining this recipe with some miso!

      • You can actually do this by hand if you need to (I have and it works just as good). Simply place the cooked egg mixture in a large mixing bowl and very slowly add the oil a little at a time while whisking briskly (like your beating whipped cream or egg whites). To keep your bowl in one place on the table, place a wet kitchen towel in a circle and set your bowl on top – it won’t move much and keeps both hands free. Instead of adding the oil in a steady stream, you can add it one tablespoon at a time, beating well after each addition and making sure oil is completely combined before adding anymore. I hope I didn’t confuse you!

    • I do – you will taste the olive oil, where the vegetable oil has the “normal” mayo taste. I’ve used it and I really like it – but the kids prefer vegetable oil.

  2. I love making my own mayonnaise! It’s so easy. I have only ever used raw eggs though. But you’re right: sometimes when cooking for others, it’s good to be able to be flexible. Thanks for a cooked egg version. This looks amazing!

  3. I had it in my mind to make some Mayo at home because it is just so yummm and finishes off pretty quick and is a bit costly! Thank you so much for this recipe, I will try it out after we come back and come back with questions 🙂 🙂

  4. Myhusband makes up his own sauces and dips. He made some mayo once and it was delicious!

    I do the main pickling/preserving etc around here though, so thanks for the recipe 🙂

    • I love making sauces, dips and preserves! They taste so much better when you make them at home, and are much better for you since you can control the ingredients.

      • My Mum refuses to by store Piccalilli any more – it has to be mine! My sister is the same with my onion and rosemary confiturra and I pickle my own cabbages for salads and stir-fries. The husband makes an amazing chilli sauce which I have to grab the recipe for – and making your own produce is fun, plus it’s a nice inexpensive way of giving gifts 🙂

  5. This sounds great but I have to admit I am a little hesitant about making my own mayo. I tried 1x before and it was not good. even my hubby who likes everything I makes said it was not good. I am going to try this again though. Your recipe sounds better!

  6. I am not sure why the first time did not turn out well. Maybe it was the recipe I used. I like that yours has cooked eggs too. I will let you know how it goes when I try it. Thanks for posting this recipe.

  7. It’s good to know how to make mayo and other condiments, especially if (like me) you live many miles from the nearest supermarket. I’m not wasting a gallon of gasoline to pick up a jar of mayo! I’ve made olive oil mayo in my Vitamix (which will cook if you run it several minutes). This recipe is good to know, though, for cooks who don’t use the Vitamix.

  8. You have no idea how awesome this is for me. When I married my husband, I found out that he eats mayo with everything. At first I was a little grossed out with the idea but have come to adapt to his weird eating habits. Now that I am in Mexico I see where he gets it from. It is so hard to keep mayo in the house. Thank you for sharing.

  9. I’ve been meaning to look for a homemade mayo recipe. I’ll definitely be giving this a try over the weekend. Thanx for the post, I much prefer homemade as opposed to store bought.

  10. We don’t buy mayonnaise because I dislike it–intensely–and there’s no way Micah can eat a whole jar before it turns. But I will eat homemade mayo if it’s mixed and seasoned well in a deviled egg or a salad, and your blender method sounds super easy!

  11. i fail with making mayo one time, didnt dare to be back, but your recipe with cooked eggs made me interesting. Will try it soon and let you know, thanks for the recipe! x

  12. I never really thought about making my own mayo before! I actually have leftover egg yolks from a macaron baking session sitting in my fridge and now I think I know what to do with them! Thanks!

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