Use Your Eggs to Make Homemade Mayonnaise

You Can Make This Recipe With Any Kind of Poultry Eggs


Homemade mayonnaise is easy to whip up and rich with flavor. If you have a backyard flock you’ve probably got extra eggs, and the rest of the ingredients are most likely already in your pantry. Be prepared — it does require some patience to mix up slowly. Slow and steady is the key.

Homemade Mayonnaise Recipe


  • 2 large yolks
  • 1 tablespoon lemon juice
  • 2 teaspoons vinegar
  • ¼ teaspoon mustard
  • 1 teaspoon salt
  • 1-1/2 cups oil


Combine the yolks, lemon juice, vinegar, mustard, and salt in a stand mixer with the whisk. Mix on medium speed until well blended. Scrape the sides and bottom and mix again.

Turn the mixer up to high and add the oil slowly. Start with just a few drops then work up to a small steady stream. I recommend putting the oil in a measuring cup with a spout on it for easy, slow pouring.

Pour the oil in a slow steady stream.
Your final product should look something like this.

Move your homemade mayonnaise to a jar, seal, and store in the refrigerator.

Herbed Homemade Mayonnaise

Want a flavor-packed topping for your sandwiches? Try adding some chopped herbs into your homemade mayonnaise at the end. Some of my favorite flavor combinations are garlic chives, tarragon, and oregano or garlic chives, dill, and black pepper. Use whatever is growing fresh in your garden.


You can use your herbed mayonnaise as a base for all kinds of sauces and salad dressings. Try adding a little milk to thin it down and some salt and pepper to taste — easiest salad dressing ever!

What Kind of Eggs to Use?

You can make this recipe with any kind of poultry eggs. If you’re wondering the difference in duck eggs vs. chicken eggs, try them both and see what you think. We raise Pekin ducks. Their eggs are huge and have a higher fat content than chicken eggs, making a richer mayonnaise. Duck egg color is also usually a darker orange so consider that if the color of your mayo matters to you. For this homemade mayonnaise recipe, I used duck eggs. If you are using chicken eggs, consider the size of your eggs. You may need three medium-sized chicken eggs or four small ones. If you have quail, you may need 12 or more eggs.

Our duck eggs (top) are about one and a half to two times the size of an average chicken egg.

Food Allergies

Food allergies seem to be more and more prevalent every day. One of our customers told us her allergist had suggested she try duck eggs because ducks don’t produce the protein to which most people who have a chicken egg allergy react. She tried them and has been coming every week since. Duck eggs opened up a whole area of food that had been off-limits to her for a long time.

Duck egg mayonnaise can make this classic condiment available to many who have had to pass due to food allergies. Of course, always check with your doctor before trying anything new if you have allergies.

What Kind of Oil to Use?

I used sunflower oil for my mayonnaise because it has a fairly mild taste, is cost-effective, and whips up well. I’ve also used avocado oil, which is pricey but tastes nice. Try a couple different batches with different oils and see which you like best.

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