Recipe of the Week: Easy Mayonnaise by Grey Woman

Now that my tomato plants have broken through the earth in their snug little pots (barely) and the smell of fresh baked bread is floating through the house, my thoughts are turning to my absolute favorite summer snack: Fresh tomato sandwiches with homemade mayonnaise.

When grocery store mayo just won’t do, this is the easiest recipe I have!


I large egg (fresh from the coop is best)

  • 1+tbs Dijon mustard
  • 1+tbs White vinegar
  • ¼ +tsp sea salt (or kosher)
  • 1 cup mild flavored oil (I use avocado oil, but any mild oil will work)
  • 1 tsp fresh lemon juice

Note: I include the “+” because I prefer a tangier taste, if you do not, then just stick to the basic measurements.


  1. Combine egg (not cold!), mustard, Vinegar and some of the salt in a bowl and whip briskly with a whisk (you can use a food processor or submersion blender but I like to keep it “old school” even though it is a bit of work).
  2. As you whisk, start to drip the oil in one drop at a time until you are about 1/3 done. It is really important not to add the oil too fast or it will just never get to be the right texture.
  3. Once it has started to thicken up, you can start adding the remaining oil a bit faster, scraping down the sides of the bowl periodically.
  4. Once all of the oil is incorporated, keep whisking for another few minutes and then add in the other ingredients (taste for flavor as you go) and mix in thoroughly.

It will keep in the fridge for about as long as you would keep the eggs. Enjoy!

o o o

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  1. If you really want to up the yum factor, you can add in minced roasted garlic and chopped fresh cilantro or fresh grated horseradish and crushed black pepper or raw honey and a tiny bit of cayenne pepper (or pretty much any other herbs / spices you like) after it has thickened. Just be warned that you may reduce the safe storage time as those bits can get a bit slimy after a few days even in the fridge.

    If you want to experiment with different flavors, mix additions into a few tablespoons of the basic mayo in a separate container and refrigerate for 24 hours to let the flavors meld together, then enjoy! That way you won’t shorten the life of the whole batch.

  2. Ohh yea, I’m gonna give this one a try. Thanks for the additional ideas of the roasted garlic, cilantro, horseradish and pepper. This recipe is now in my catalog. 🙂

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