Skip to main content

Homemade Mayonnaise with Egg Whites....step by step

Homemade mayonnaise or mayo can  be made at home in a very simple and quick way with a food processor. Why go for store-brought ones which is loaded with high amounts of preservatives, acids, modified starch and sugars. I use only egg whites while making mayo, totally omit the yolks. My daughter, Nidhi loves mayo so I always stock it up. This sauce can be used as an accompaniment, served on the sides of salads, spread on sandwiches,  or used as dips.

Preparing mayo at home does not involve any cooking, just the careful blending of the various liquids. This can be done by using a balloon whisk, an electric hand whisk, or for less hassle, a blender, mixer or food processor.

Mayonnaise is an emulsion and that is the reason why it can be difficult to make. Mayo is made with egg yolks but since I have this egg yolk fear I make with egg whites. The whites are beaten together and whilst continuously whisking, tiny drops of oil, one at a time are added to the egg whites until the mixture begins to emulsify or in other words, thicken. The important thing is that if the oil is added too quickly, the two liquids will just separate, which is why so much care must be taken. Once the two liquids start to combine and thicken, then the rest of the oil may be added a bit quicker.

I have tried adding rice bran oil, sunflower oil, palm oil, salad oil, olive oil, but not coconut oil. I would recommend sunflower oil, but you can choose your favorite oil. I use mustard cream about 1/2 tsp; you can also use mustard powder or Dijon mustard.

Tip: If you like garlicy flavor, add 1/2 tsp minced garlic.
Egg whites: 2.
Mustard powder/cream: 1/2 tsp.
Pepper powder: 1/2 tsp.
Salt: 3/4 tsp or a little less.
Sugar: 1 tsp.
White vinegar: 1 tsp.
Oil: 3/4 to 1 cup.

In your food processor, put in the egg whites, mustard, pepper powder, salt, sugar, and vinegar.

   Close the lid and give it a blitz.

With the processor running pour the oil from a glass in thin should take about a minute or a little longer.

Or until the mayo becomes a thick sauce.

Homemade fresh mayo is ready.

Spread on sandwich, or use it as dips, store in refrigerator.
My 10-year-old son took this video of me making mayo.....the video is very amateurish....but will surely help you to understand the whole mayo making process.

An Update:04/09/2012
Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible.  Homemade mayonnaise will last three to four days in the refrigerator.


  1. Thanks for sharing Nisa,home made is the best...will try this version.

  2. Looks creamy and perfect, thanks for sharing the recipe

  3. Mayonnaise is very perfect like store brought.Will try it soon.Homemade iis always best.

  4. Love it. An useful post recipe. Thanks.

  5. This luks real yumm n easy good mayo Dear.Luv it

  6. luvd it dear that too avoiding yolks....great reci[pe....

  7. Hi Nisa,
    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  8. Easy & perfectly done mayo.. First time and to mention I've found some real good recipes here.. love to follow u..
    do visit me.

  9. i have only made mayo with egg yolks, this is very helpful, bookmarj=king it for the next time

  10. Replies
    1. Hi thanks for stopping by...for your query I would suggest to read this information

  11. I have done the mayo with eggs oil salt garlic but wen i stored in feezer next day if i use it ll be breaking why.....


Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :) is needed to make the pudding silky-satin, and stand tall....and yes it will not you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help