Recipe: MYO Flavored Mayonnaise

by Texas Homesteader

It’s an age-old question: Miracle Whip or mayonnaise?  I never really cared for either one but RancherMan loves real mayo.  And of course when I make my homemade smoked ham salad from the wild hogs he hunts it requires mayonnaise as a binder, so reluctantly I purchase those expensive plastic jars.  Have I mentioned lately how much I HATE PLASTIC?  LOL.

But the same question rambled through my head that always does in these circumstances: “I wonder if I can make that?”  Turns out not only can you make it quickly & easily, but very cheaply as well – with NO ARTIFICIAL PRESERVATIVES!  Yep, this one’s a keeper and it satisfies both my environmental drive as well as RancherMan’s palate.  Check it out!

MYO Flavored Mayonnaise Recipe - Savory Flavored, Quick To Make & A Secret Ingredient Makes It Last Longer! #TexasHomesteader

Jump to Recipe

I’ve read that homemade mayonnaise lasts only a few days before it goes off. But Janine over at My Lamp Is Full informed her readers that you could add just a little bit of whey as a natural preservative.  I make my own homemade yogurt so whey is never in short supply – I decided to give it a go.  I used Janine’s recipe as a base but of course I always amend recipes to suit our tastes.  RancherMan and I love garlic so I opted to try for garlic-flavored mayo – it was delicious!

Making The Mayonnaise

Here’s what I did:  I cracked the egg and added the lemon juice and stirred it all in.  Then I let the mixture sit about 5-10 minutes to become room temperature.  (I think maybe the ingredients being room temp is some sort of secret to successfully making mayo)

Then I sprinkled in a bit of salt and the mustard powder.   I dropped in the pressed clove of garlic and started the immersion blender.  I had already combined my oils – opting for part olive oil and part vegetable oil.  (I previously tried 100% olive oil but it was a bit too strongly flavored for us.  Maybe melted coconut oil in the future?)

Important Step In Emulsification

With the immersion blender going I slowly poured my oil into the mix in a very thin stream.  This is important!  You want your oils and the egg mixture to emulsify so you have to pour it in ‘glacier slow’!  Pouring the oil in too quickly will fail to properly emulsify.  Pouring in the oil took about 3.5 – 4 minutes to add in such a slow stream but it worked like a charm and the ingredients emulsified beautifully.  Actually emulsification took place before I finished drizzling in the oil but I continued blending until all the oil was added.  Lastly I stirred in two tablespoons of whey and it turned out great.

Want the recipe?  Why certainly – here ya go!

Homemade Garlic-Flavored Mayo



  • 1 large Egg (at room temperature)
  • 1 teaspoon lemon juice (at room temperature)
  • 1/2 teaspoon salt
  • 1 clove garlic, pressed
  • ¼ teaspoon mustard powder
  • ¼ cup vegetable oil or other lightly-flavored oil Maybe melted coconut oil?
  • ¼ cup extra virgin olive oil
  • 2 Tablespoons whey from yogurt


  1. Crack the egg into a wide-mouth canning jar and add the lemon juice. Whip together and let sit until it gets close to room temperature - about 5-10 minutes.
  2. Add the salt, pressed garlic & mustard powder. With an immersion blender at the bottom of the jar start blending, then in a VERY THIN STREAM and very slowly pour in the oils. The ingredients will emulsify about halfway through but keep pouring slowly until all oil is incorporated. This should take about 3-4 minutes total. Finally add in the whey and blend together. Store in the refrigerator.

Recipe Notes

We go through our mayo pretty quickly so I don't really know how long it will keep, I've read that it will keep several weeks but I've never had it long enough to test that. Let me know how long your mayonnaise lasts!


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51 thoughts on “Recipe: MYO Flavored Mayonnaise

  1. Danielle @DIYDanielle

    I really want one of those stick blenders! They look so useful.

    I just tried homemade mayo a couple months ago and wasn’t happy with my results. I’ll need to try this recipe! Thanks for linking up at #SustainableSundays!

  2. Danielle McCoy

    Mayo was the second condiment I made homemade. The first was ketchup, now if I could just make miracle whip that tastes like the real thing…. Thanks for sharing with us at the homestead blog hop, hope to see you again this week!

  3. Terri Presser

    I always have whey that I get from making cheese so I am going to give this mayo a go, saves buying it which I don’t like doing, thanks again your posts are fantastic, Thanks for sharing at Good Morning Mondays. Blessings

  4. Stephanie

    Can’t wait to try this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  5. elaine

    This looks really Good! And the possibilities are endless for using this mayo!! Thanks for sharing!!Hey I would love for you to share your stuff on my new link party that started today! Its called My 2 Favorite Things on Thursday! Here is the link

    1. Texas Homesteader Post author

      Oh yes Elaine, sometimes I flavor it with garlic, sometimes with fresh Rosemary & sometimes I just leave it plain. It’s so easy to whip up fresh when I need it. Thanks for the invite, I’ll skip over & check out your party.

  6. Linda

    I made mayo last night using your recipe and it was great! I don’t care for the strong taste of olive oil in mayo but 50/50 with sunflower oil was really good. Thank you.

    1. Texas Homesteader Post author

      That’s great Linda – thanks for letting me know! Although I try to steer toward olive oil for the health aspect of it, I tried 100% olive oil the first time & didn’t care for it either – it was way too strong. I sometimes make it with other lighter-flavored oils instead, just depends on what I’m in the mood for.

  7. Kimberly

    Sounds so good! Yum! Pinned. Thank you for being a part of our party. I hope to see you tonight at 7 pm. We love partying with you!
    Happy Monday! Lou Lou Girls

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  9. Michelle

    This looks like a really great recipe! I tried making mayo with a 50/50 blend of lighter tasting olive oil and coconut oil. The coconut taste was really strong though. Maybe I was using the wrong kind. I am going to give your recipe a try. Thanks!

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  14. Elizabeth

    I’m slightly confused — in the paragraph you stated you used 1/2 olive and 1/2 vegetable oil. However the recipe states 3/4 vegetable oil and 1/4 olive. Can you clarify? Also I was considering using coconut oil (flavorless) instead of the vegetable oil. Have you tried this before? I thought perhaps mixing with olive oil would keep it from hardening in fridge.

    1. Texas Homesteader Post author

      The recipe calls for 3/4 vegetable oil & 1/4 olive oil. But I mentioned that I tried it with all olive oil and it was a bit too strong. I then tried it with 50/50 and it was about right for our tastes. (I was trying to use the highest palatable concentration of the healthier oils.) I’ve never tried it with coconut oil but I plan to. If you use coconut oil let us know how it turns out!

  15. Patti

    I think one of the keys is to use a narrow, straight sided jar as close to the diameter of the stick blender as possible. I use a pint wide mouth canning jar to make a cup. I never knew about the whey, though. I worry about how long my mayo will last since we don’t use much. I always use some Braggs ACV in the mayo. I usually pour the whey off of my homemade yogurt. Maybe I should be drinking it!

  16. Patti

    You know, using the stick blender, you don’t have to drizzle the oil. I use a narrow jar and put the egg in first, then the other ingredients with oil last, then start the blender. It’s worked every time for me.

    1. Texas Homesteader Post author

      Patti, I’ve read that before but since emulsion failure seemed to be one of the main drawbacks to making homemade mayonnaise I was afraid to try it. Now I may just have to give it a try – thanks for the tip!

    1. Texas Homesteader Post author

      April – I had always been super intimidated to try making mayo because I heard it was hard. This recipe has never failed though. I think two important secrets are to have your ingredients room temp and to pour the oils s-l-o-w-l-y. If the oils are poured in too quickly the mixture will not emulsify properly. Give it a try!

  17. Krista

    I’ve been wanting to try my own mayo but was intimidated!! This seems super simple, can’t wait to try!! I found you over at the Chicken Chick, so glad I did!!
    Krista @ Far From Normal

  18. Lynn@Southern Direction

    I have known for quite sometime that there wasn’t much to mayonnaise and when I am picking up my container at the grocery store I a say some unkind words under my breathe. We like mayo around here. I think I will give it a try. Thanks for the recipe!

    1. Texas Homesteader Post author

      Lynn, I think some folks are intimidated by the emulsification process, which can fail if not done properly. Just make sure to pour your oils in the slowest of drizzles as you’re blending and it will work fine. I’ve never had a batch fail. ~TMR~

  19. Emily Swezey

    I was taught to use just the yolk to make mayonnaise, and I always heat it until it starts to thicken before going on with the rest of the step. I might try it your way since that means I wouldn’t have to find something to do with the whites.

    1. Texas Homesteader Post author

      Emily, I’ve made this mayo several times & it’s turned out beautifully every time. I love that it uses only a single container to blend it all in so there’s less dirtying of the dishes. Easy & fast! ~TMR~

  20. Cate

    Help! I’ve read your recipe and looked over your photo but cannot find any reference in either wh ich show/list the whey you mention in the directions. Am looking forward to making mayo!

    1. Texas Homesteader Post author

      Hi Cate, the recipe calls for 2 T whey (The clearish liquid that many times forms on top of yogurt) In the directions the last line says: “Lastly I stirred in two tablespoons of whey and it turned out great.”

      I simply stirred in the 2 tablespoons of whey into my finished mayonnaise after the emulsification took place because I didn’t want to chance that they whey would interfere with the emulsification. Give it a try! ~TMR~


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