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Safe Mayonnaise Recipe

5 stars - based on 5 reviews
| 5 Reviews

There's nothing better than homemade mayo. Now you can make it so it's safe for everyone. Try the different flavor variations, too.

Servings: Makes about 1 1/4 cups

Active time: 15 minutes

Total time:


  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Davidson's Safest Choice® pasteurized egg yolk
  • 1 Tbsp fresh lemon juice
  • 1 tsp red or white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1 Pinch of cayenne
  • 1 c olive oil


In food processor or blender, combine egg, egg yolk, lemon juice, vinegar, mustard, salt and cayenne. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.


  • Use instead of jarred mayonnaise on your panini or breakfast sandwich, in tuna salad, pasta salad, deviled eggs or potato salad.
  • Use tartar sauce or other flavored mayonnaise to accompany fish or vegetables, or as a dip for crudites.


  • Prepare Safe Mayonnaise recipe, then choose one:
  • Olive Tapenade: Stir in 2 tablespoons prepared olive paste.
  • Fresh Herb: Stir in up to 1/4 cup chopped fresh herbs such as basil, parsley or tarragon.
  • Chipotle-Cilantro: Stir in 1 minced chipotle pepper in adobo sauce, 2 tablespoons chopped fresh cilantro, 1 minced garlic clove and 1 teaspoon grated lime peel.
  • Tartar Sauce: Stir in 3 tablespoons drained dill or sweet pickle relish, 1 to 2 tablespoons minced onion, 1 tablespoon capers, drained, and 1 tablespoon minced fresh parsley or cilantro.
  • Lemon Aioli: Stir in 2 teaspoons finely shredded lemon peel and 1 to 2 minced garlic cloves.
  • Roasted Red Pepper: Stir in 1/2 cup pureed roasted red pepper (or more as desired) and 1 minced garlic clove.

no rating by Ashley on 06/21/17
I can't get my mayo to emulsify. Any pro tips? Thanks!

no rating by Admin on 07/29/14
Hi Ken,
Thanks for your question. Our pasteurized eggs will prevent bacteria from the egg compromising homemade mayonnaise and should allow you to enjoy this for one to two weeks if stored properly in the fridge. Because it is homemade it does have a limited shelf life and will not last as long as store bought mayonnaise that contains preservatives.

no rating by Ken Koellner on 07/28/14
How long will this keep in the fridge? All the recipes I see for homemade mayo from non-pasteurized egg mayo say it's only good in the fridge for a few days.
Will this last weeks or months like store bought mayo?

by Julie L. on 09/21/11
This really was easy. I made fresh tartar sauce for our annual fish fry. Everyone raved about it! Couldn't believe how much better it was than the stuff from a jar.

I am going to try some of the other variations too.

by Erika {In Erika's Kitchen} on 05/29/11
So easy - I made it in my mini-chopper. And I added basil. I see some grilled chicken sandwiches in my future tomorrow!

Safe Mayonnaise recipe and safe to eat with @SafeEggs! Photo submitted by Erika {In Erika's Kitchen}

Nutrition Facts

Serving Size (1 Tbps)
Total Servings Makes about 1 1/4 cups

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 100
Total Fat 12g (18% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 20mg (7% DV)
Sodium 70mg (3% DV)
0g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.