Delicious Homemade Mayonnaise

Delicious Homemade Mayonnaise

I tried making this so many times and finally my family have given their thumbs up! This mayo is similar in taste to the Kewpie or Matsuda brands: just how I like it! I won't let anyone else say that homemade mayo isn't delicious.


2 tablespoons
180 ml
3/4 teaspoon
1 heaped teaspoon
(If you don't have any honey, you can substitute it with sugar)


1. Add all of the ingredients except for the oil into a food mill and mix. If you don't have a food mill please refer to Step 9. If that's the case please add the oil in a little bit at a time here.
2. Add the oil in 3 separate batches, mixing for 10 seconds each time. When you add the oil for the last time, mix until all the lumps are gone. Stop the mixing a few times and shake the contents around then keep mixing.
3. You will have a really runny mayonnaise, so put the mayo in a plastic bag, cut a small corner off the bag and squeeze the mayo into an empty mayonnaise bottle. If you use a Matsuda mayonnaise bottle, the lid will come off really easily so it's easy to clean and put stuff into.
4. I've been trying to produce less items to wash when cooking, so I've been measuring out 165 g of oil directly on the scales.
5. I like to use pressed canola oil or corn oil. For those who want to use olive oil please reduce the amount by half.
6. Put it in oyster mushroom sandwiches.
7. If you're using a food mill you shouldn't have any problems but if you're having problems mixing everything manually please refer to Step 8.
8. If you've mucked up the mayo, place it in the fridge overnight. Once it's separated, add 1 tablespoon of shop-bought mayo, or completed homemade mayo and blend it again.
9. Lots of people tried this recipe by using whisks, hand mixers, and food processors. Some even shook the ingredients together in a container.

Story Behind this Recipe

I didn't think that homemade mayo could taste very good but I finally found a flavor that I can be satisfied with.