Home made mayonnaise 340



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I was looking through my grandma’s cook book from 1922 and found this great recipe for home made mayo. Minimal cost and oh so easy to make. The store bought mayos are very pricey and don’t really taste so good, but this is delicious!


1 cup sugar

2 teaspoons salt

3 teaspoons dry mustard powder

6 eggs, beaten

1 cup milk

1 cup white vinegar


  1. Mix together all the dry ingredients until lump free.
  2. Add the eggs gradually, and combine well. Stir in milk and then vinegar.
  3. When it is smooth and lump free, bring to boil over medium heat, stirring constantly. Mix will thicken and then take it off the stove, cool and bottle.

Keeps for ages in the fridge.

Jenny Lockhar

  1. Seems a lot of sugar but otherwise very yummy.

    2 REPLY
    • I am sure you could cut down on the sugar Nancy. In fact it would probably taste good with maybe even one teaspoon of sugar.

    • My first thought exactly, Nancy. Think I will try it with just a spoon of sugar. Will cut the salt down too.
      Thanks for the recipe though, Jennifer – it does sound easy and tasty.

  2. I never buy mayonnaise. We always made ours with a mixture of condensed milk, vinegar and dry mustard. Adjust amounts to your taste. I won’t try and give amounts as sometimes I’m a bit heavy handed with the mustard… I still use that recipe when I have/need mayonnaise. Easy and yummy.

    1 REPLY
    • that one handed down by the mothers and mother in law, love it, and so does everyone who comes and tries it… so simple, can get low fat condensed milk now also…

      1 REPLY
      • ps roughly (as I guess also) 1 tsp salt, tsp dried mustard, can of condensed milk, and cup of white vinigar.. all in a jar, shake … sit for a min, taste and add extra of whatever to suit… brilliant…

        1 REPLY
  3. Just wondering what quantity this makes? I’m sure this tastes good, but 6 eggs are around the same price as a mid-range priced jar of supermarket mayonnaise.

    1 REPLY
    • Pauline. This makes way more than the store bought ones.

      1 REPLY
  4. My old standard salad dressing is…
    In a large jar (I use a 500g peanut butter jar)
    1 can skim condensed milk
    Fill to shoulder (approx 1/2 – 2/3 cup) with brown vinegar
    pinch salt
    good shake of pepper
    1/2 teaspoon mustard (I use dry)
    Screw on lid & shake well.
    Keeps in fridge for months if necessary.

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