This easy blender recipe for mayonnaise uses Egg Beaters, or any other commercial egg substitute.  For even more money savings, use our recipe to first make your own Homemade Egg Beaters.  Mixed with a few herbs, this is very tasty on grilled salmon. Spread a layer on before grilling; it forms a nice tangy crust, then use it as a dip after grilling.

Homemade Mayonnaise Using Egg Substitute


  • egg substitute to equal 1 egg – usually 1/4 cup (or 1 whole egg* for a traditional version)
  • 1 scant teaspoon prepared mustard
  • cayenne pepper, optional
  • 1/4 teaspoon salt
  • 1 cup Canola oil (I also like flaxseed oil)
  • 3 teaspoons fresh lemon juice


Have all the ingredients at room temperature before you start; this helps greatly in getting a good firm Mayonnaise.

Put the egg or egg substitute, mustard, cayenne pepper (if using), and salt in a blender; blend at high speed for about 20 seconds.

Very slowly add the oil in droplets through the top of the blender with the blender on medium speed until you begin to see an emulsion (usually about 1/3 cup of the oil will be added before an emulsion forms). Continue blending until all the oil has been blended with the egg, and mayonnaise is thick and creamy. Blend in lemon juice just until mixed.  Refrigerate.

You can also flavor your mayonnaise with different herbs for a nice touch.

*Note: Eating raw eggs carries a small risk. In the United States, a small percentage of eggs are contaminated with salmonella (an often quoted statistic is 1 in 30,000 eggs are contaminated; risk increases a bit if eating eggs in a restaurant due to handling, etc.). Eggs are generally laid with salmonella from sick birds. You can reduce your risk by purchasing eggs from health conscious producers such as organic eggs as generally the chicken population is watched with more concern. Regardless of the type of egg you purchase, examine the eggs you plan to use. Use the freshest eggs you can get for this recipe. Don’t use eggs with cracks in the shell (you can place the egg in a salted cold water bath and look for a stream of bubbles).

Keeping these things in mind reduces your risk of food poisoning from the raw egg yolk drastically. (Remember, randomly grabbing an egg is a 1 in 30,000 chance; in other words, you need to eat 20,800 random eggs in order to have a 50-50 chance of having selected a salmonella infected one. Picking and choosing reduces this risk and it’s unlikely the average person will be eating this many raw eggs in their lifetime [about one a day]) If you are immune deficient or generally susceptible to illness, obviously do not consume raw eggs or raw egg products. Otherwise, if your eggs are fresh, healthy and refrigerated (refrigeration has more to do with freshness than anything else – eggs age slower in refrigerators than at room temperature), it should be safe to eat.

If you would like to cook the eggs, simply whisk the yolks with the lemon juice and then heat slowly (very slowly) while stirring until it reaches 160°F (about when the mixture coats the back of a metal spoon and the yolk starts producing a few bubbles). Heating too fast will result in scrambled eggs. Place the pan into ice water to stop the cooking and stir until the egg yolk cools down (try not to get water into the pan). then proceed with the recipe as before (add salt, pepper, oil).