Easy Peasy Mayonnaise

Have you ever looked at the ingredients of some of your sauces?

I was blown away to see how much sugar and preservatives a lot of my favourite sauces contained and knew I had to explore making some of my own. By making my own mayonnaise, I knew exactly what was going in and it also reduced waste as all of the ingredients can be bought from my local bulk store.
This recipe is super easy and you can really whip it up in less than five minutes. It is also great to keep in the fridge for up to a week and goes great with almost anything.


  • 1 large egg (Best to be at room temperature. If you just took it out of the fridge place it in your hands for a few minutes. I usually get the hubby to hold the egg while I gather all the other ingredients. 
  • 1 tablespoon white wine vinegar or verjuice
  • 1/4 tablespoon Dijon Mustard
  • 1/4 teaspoon salt
  • 1 cup neutral flavoured oil (canola, sunflower, grapeseed and macadamia works great, olive oil might be a bit overpowering and will give it a very strong taste. I like to use half cup grapeseed and half cup macadamia oil.)



  • Place your egg in a food processor and blend for a few seconds.

  • Add mustard, vinegar or verjuice and salt to the egg and blend for another 10-20 seconds till everything is mixed in well.


  • Scrape the sides and the bottom of your food processor. Turn the food processor on and slowly add a quarter of your oil. Add it in a very thin stream while the blender is on for the emulsification process to start.

  • You will notice that the mixture is thickening and starting to emulsify. Scrape the sides and the bottom of the food processor once again. Turn the food processor on and continue to add the oil in a thin stream until all your oil is in.
  • Scrap the sides and the bottom of the food processor and blend it again for 10 to 20 seconds. (You do not want to overwhip it and make it split)

  • Now for the tasting part and the more customization. If you taste the mayonnaise you can then decide if you would like to add more salt or your verjuice or lemon juice to make it a bit tangier. If you love spicy mayo then you can add more mustard or even a bit of paprika.
  • If your mayonnaise seems too thin, you can slowly add more oil to the processor and blend again.
  • Enjoy!


About the author, Mariska

Hi and welcome! My name is Mariska. I am originally from South Africa, but now call the world my home. I am an artist, designer, environmentalist, podcast host and speaker.

I started the Mama Earth Talk podcast in 2018 to share some of the things that I learned about just how easy it can be to reduce your impact on the environment. This then quickly grew into a forum that showcases the amazing things that many people are doing to make the planet better, and further into a source of hope and inspiration for many. A few of the amazing guests include Zero Waste Queen, Bea Johnson, Claude Silver, Kathryn Kellogg and zero waste chef Max La Manna.

If you do not already I urge you to follow me and my journey on social media (@designbymariska), and to refuse, reduce, reuse, recycle and rot your own waste using the handy tips I post!

Leave a Comment