When I was a kid, we always, always, always used Miracle Whip for everything–mayonnaise was something like Crest toothpaste or Pepsi that I had some vague notion of, but we were a strict, by-the-book Miracle Whip, Colgate, Coca-Cola family and I just figured mayonnaise and Miracle Whip were two different names for the same thing.
Well, one day when I was about 12, I was making a recipe that called for mayonnaise and we were out of Miracle Whip. I ran down to our neighbors’ house to borrow some some mayonnaise and it was like a light bulb went on, like the heavens opened, like a revelation. A salad dressing revelation. If I had to mark a moment when I realized that there were culinary worlds beyond what I grew up eating, that was it (and it happened with mayonnaise).
I’ve wanted to make homemade mayonnaise for a long time, but I am terrified of raw eggs (not in a The Ring kind of way, which made me sleep with the lights on for two weeks when I was 22), but salmonella has always just freaked me out. I’ve always wanted to try pasteurized eggs, but we’ve never lived in a place where they’re sold. 
I finally got a chance to try them (I tried Safest Choice) and I literally whipped up my own mayo in about 3 minutes. It was awesome.
I totally, totally know that not everyone has access to pasteurized eggs, so go check out this very thoughtful and thorough tutorial on Baking Bites. She makes a lot of well-reasoned arguments regarding this method of making raw and undercooked eggs safe and once I’m out of pasteurized eggs, I’m definitely going to try it.
For the homemade mayonnaise, you’ll need an egg yolk (check out this tutorial to see how to separate eggs), a little of your favorite mustard (unless it’s yellow mustard…if that’s the case, I recommend finding a new favorite mustard!), olive oil, canola oil, and some lemon juice. That’s going to form the mayonnaise base, and then I’m going to throw in some garlic and rosemary at the end for an unbelievable sandwich spread.
Place the egg yolk, mustard, and lemon juice in a medium bowl
and whisk until just combined. Combine the oils and arm yourself with a whisk (I actually tried this with a blender, and immersion blender, and by hand, just for the heck of it, and I actually think that aside from the semi-strenuous arm workout, by hand is the easiest and least messy). Whisk the egg yolk mixture and add a few drips of the oil mixture until combined, whisking vigorously the whole time. Add a few more drips, whisking until combined. Repeat, adding a little more oil each time. As it starts to thicken and come together, you can add the oil in a slow, steady stream, whisking vigorously the whole time. After you’ve added all the oil, continue whisking for about 30-60 more seconds or until the mayonnaise is thickened. It won’t be as thick as commercial mayonnaise yet because a) it will continue to thicken with time and b) it’s a little warmer than room temperature.
Whisk in the salt and pepper and then add a little more seasoning to taste. This is your mayonnaise base and you can refrigerate it at this point and use it. However, I recommend whisking in 2 small cloves of pressed garlic (about 1 1/2 teaspoons) and 1 teaspoon of chopped rosemary. 
Let it hang out for about an hour in the fridge and then you have seriously one of the most incredible sandwich spreads ever.
Homemade Garlic-Rosemary Mayonnaise
Ingredients
- 1 egg yolk room temperature
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon coarse-ground or Dijon mustard
- ¼ heaping tsp. kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup canola oil make sure it’s fresh–if it has any hint of being rancid, use a different bottle because it really impacts the flavor of your mayonnaise
- ¼ cup olive oil
- 2 cloves garlic small cloves, pressed
- 1 teaspoon chopped fresh rosemary
Instructions
- In a medium bowl, whisk together the egg yolk, lemon juice, and mustard.
- Combine the oils in a separate container and, while whisking the egg yolk mixture vigorously, add a few drips of the oil mixture. When the mixture is completely combined, add a little more oil, repeating with larger amounts of oil each time until you’re adding it in a steady stream.
- After all the oil has been added, continue whisking vigorously for 30-60 seconds or until the mixture is thickened. It won’t be as thick as commercial mayonnaise because it will continue to set and because it’s slightly warmer than room temperature.
- Add the pressed garlic, chopped rosemary, and additional salt and pepper to taste. Refrigerate for at least an hour before serving. This will keep for about 3-5 days.
Questions & Reviews
Uhh…. YUM! I still haven’t tried Sara’s sandwich spread, so now I need to add this to the list. Have never made my own mayo, but it sounds intriguing. My husband loves miracle whip for certain sandwiches (especially his post-Thanksgiving turkey sandwiches) so we usually keep just a small jar on hand. I only tolerate the taste – not my fave. Lately, my friend has been teaching me the fine art of doing more with my sandwich that just meat, lettuce and tomato and this definitely fits the bill!
PS: I grew up in a Colgate family as well. I have since been converted to Crest. I like my toothpaste to have a strong, almost-burn-your-mouth mint taste to it so I feel like it’s actually working!
This looks so yummy! I don’t have a clue where I might be able to get pasteurized eggs around here, but I want to try this recipe.
I totally had the same reaction you had to mayo the first time I tried it. My family always ate Miracle Whip, and man, it is not the same at ALL! (Also, I, too, slept with the lights on for longer than I’m proud of when I saw The Ring for the first time…)
Melissa, check out this link and see if they sell them in your area. If they don’t, don’t feel bad–they don’t sell them where I live, either, haha! 🙂
http://www.safeeggs.com/
I’ve never heard of pasteurized eggs! I grew up on homemade mayo, and I have to say that the raw egg factor really icked me out. It took me a long time as an adult to eat regular storebought mayo because of it.
Sounds delicious! I need to make this soon. I also need to chime with my feelings about The Ring. We lived in a hundred year old home when I saw it and I wouldn’t go into our creepy basement by myself for MONTHS. My onely consolation was that my tough, out-doorsy brother was also terrified.
I can totally relate to your fear of the Ring, as well as raw eggs!! I went with my roommates and an apartment of guys who lived next to us to see that movie and afterward, the guys stole our remote and would randomly turn on our TV to static through the window in the middle of the night. I didn’t sleep well for WEEKS!! Random I know, I just have not met anyone in a long time who remembers the horror that movie caused! Mayo on the other hand is fabulous and I will try this soon!
Oh, my gosh, I KNOW, right?! I got up really early to work out one morning and turned on the TV and VCR, but it was on the wrong channel and we got the static and I literally screamed and jumped backwards over the couch. That movie scarred me.
Lime and chipotle – you’re reading my mind! I just want take this moment to thank you ladies for bringing flavor into my life. Lime, chipotle, ginger, cilantro, coconut – now make regular appearances in my kitchen, when pre-Our Best Bites, they never had. My entire family thanks you!!!
Thanks for sharing this recipe. All the store brands of mayonnaise I’ve looked at contain soy, and my son is allergic to soy. Now I can make my own for him.
Sound so good. I think I need to make it today. I loooove garlic and rosemary, but you’re making me feel like I could go on a gourmet, home made-mayonnaise-making spree with this recipe. what other flavors would go well in here?
Oh, you could seriously do anything! Lime and chipotle, lemon zest and basil, green onions and lemon, or use it as the mayo in this recipe: https://fit-over50.news/2010/10/grown-up-dipping-sauce/%3C/a%3E%3C/p%3E
Thanks for sharing your Miracle Whip story. I have to admit I was much older than you before I figured it out. So glad I did:) Thanks for the recipe and your blog. Makes me laugh every time and I love the recipes.
Yum!! I will have to try this. Thanks for the recipe. 🙂