Emily BrownComment

Garden Mayonnaise | How to Make Mayonnaise

Emily BrownComment
Garden Mayonnaise | How to Make Mayonnaise

If you haven't ever made home made mayonnaise, I think you will be surprised as to how easy it really is! Not to mention, it tastes so much better. If you are looking to save money, home made mayonnaise will help since it is so much cheaper!

For this recipe you will need an immersion blender and a tall measuring cup like the one shown below. Most immersion blenders come with one, but as long as the base of your vessel is not much larger than the bender part of your immersion blender, it will work just fine.

I like to make this recipe whenever I am making something that requires me to buy celery, such as chicken stock or cream of herb chicken soup. I never throw away the leaves, because then I would have to miss out on this amazing topping.

Use this to spread on sandwiches, or top salads. It would also pair well with fish, and would make a marvelous chicken, tuna, or potato salad. With Easter coming up, this is a wonderful thing to add to a recipe to bring that fresh Springtime flavor into any dish.

You can omit the celery and parsley from this recipe and just make regular mayonnaise. Or you could add different ingredients like basil, onion, rosemary, carrot, or garlic. You could even change the lemon juice to lime and add cilantro for a South Western spread. Whatever you choose, it will still be delicious!

I am not joking. My husband spread this on his sandwich and took it to his work where he proceeded to tell his boss how amazing it was!

This mayonnaise will last 3-5 days in your refrigerator. It is best a few hours after you make it, since it allows the flavors to mingle with each other.



Yeild: about 1 1/2 cups garden mayonnaise


  • 2 eggs
  • 1 cup (1 oz.) celery leaves
  • 1/2 cup (0.5 oz) parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar
  • 1 tablespoon Dijon mustard (natural emulsifier)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cup canola oil



Wash or blanch eggs to remove any possible bacteria, and add them to the measuring cup, followed by your washed celery and parsley. Top that with the acids (vinegar and lemon), followed by your seasonings, and finally, slowly add your oil. You don't want to disturb the eggs down below, because you are not ready to mix the two yet. Allow layers to settle for a minute or two.

Place blender all the way at the bottom of your measuring cup. Pulse at second intervals until you see a decent amount of white "mayonnaise" forming. At this point, you can pulse for longer and longer intervals until finally blending non-stop. Do this until all of your oil is combined.

Store in the refrigerator until ready to serve or about 3-5 days.




Here is a pin-able photo for Pinterest: