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Homemade Mayo


My husband must have mayonnaise in his sandwich. If you use mayo regularly, you should go ahead and make your own.

What's better than bbq fish with mayo wrapped in foil? Barbecue fish with HOMEMADE MAYO wrapped in foil. Fish cooked over the grill, smothered with mayo and sealed in foil is something Chamorros love to do!

While mayo is by no means low in calories, fat, or cholesterol, it can be more “healthy” when made at home, reducing your intake of unnecessary additives and preservatives. Furthermore, using light olive oil enhances your consumption of cholesterol-lowering fats compared to the fats in soybean oil; soybean oil is the more common oil found in the store-bought condiment. Finally, you can reduce your sodium intake by incorporating less salt or omitting it altogether.

I am not a mayo girl, but I often find myself dipping my finger in this concoction when I prepare my husband’s lunch. Once you whip up a batch of this, you’ll cringe at having to use the commercially packaged mayo again. This is also excellent in homemade ranch dressing!

Whip-up my recipe first then gradually replace some of the canola oil with LIGHT olive oil.

This recipe was inspired by a recipe found on allrecipes.com.



Set 1

¼ tsp. grainy mustard, cold

¼ tsp. salt

2 tsp. fresh lemon juice, cold

2 tsp. apple cider vinegar

1 whole, PASTEURIZED egg, cold

2 egg yolks, PASTEURIZED, cold


Set 2

¾ cup canola oil (plus or minus 2 to 3 tablespoons)


Tools:   1 quart jar with lid,    immersion blender


1.      Place mustard, salt, lemon juice, vinegar and eggs in the jar.

2.      Mix with the immersion blender at the bottom of the jar on low speed for 15 to 20 seconds.

3.      Keep the immersion blender in the jar, but tilt it sideways as you slowly drizzle the canola oil into the mix.

4.      Blend till smooth then taste; this will take about a minute to emulse into mayonnaise.

5.      Taste the mayo, adding a tiny bit of salt, lemon juice or vinegar to your liking.


*NOTE: The carton of pasteurized eggs should have the word “pasteurized” printed on the label. Individual eggs are also marked with a “P” on one end. Pasteurized eggs have been commercially heated to kill bacteria without cooking the eggs. DO NOT use unpasteurized eggs to make this mayonnaise. 

*NOTE:  If you use the Grey Poupon mustard, do not add more than what is called for or the mayo will have an almost bitter taste.

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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.