

Jalapeno Mayonnaise
There is simply no way to compare store-bought mayonnaise to homemade. This mayo is light and creamy and has the flavour and kick from the jalapeno peppers. With that said you must be careful when working with raw eggs but I am A-Okay with the risks because this mayonnaise is that good!
Makes about 1 ½ Cups
1 Large egg at room temperature
2 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 Cup canola oil
2 tsp white wine vinegar
1 Green onion/scallion
½ Jalapeno pepper (seeds and all)
Use a food processor or blender; mix the egg, Dijon, salt and pepper until smooth.
Slowly drizzle in the oil and continue to mix until it thickens.
Add in the vinegar.
Throw in the green onion and jalapeno; continue to puree until the veggies and just chopped up.
Transfer to a serving dish and refrigerate, covered until you’re ready to use it 🙂
Notes:
- I used white wine vinegar but really any vinegar will work.
- Feel free to use lemon juice in place of vinegar.
- Vegetable oil will work but I prefer canola.
- I haven’t tried this with olive oil so I’m not going to comment on success/failure!
- This will last in the fridge for up to a week but you have to wrap it up tightly.

Servings | Prep Time |
1 1/2 cup | 5 minutes |
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There is simply no way to compare store-bought mayonnaise to homemade. This mayo is light and creamy and has the flavour and kick from the jalapeno peppers. With that said you must be careful when working with raw eggs but I am A-Okay with the risks because this mayonnaise is that good!
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- 1 Large egg at room temperature
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup canola oil
- 2 tsp white wine vinegar
- 1 green onion/scallion
- 1/2 Jalapeno pepper (seeds and all)
- Use a food processor or blender; mix the egg, Dijon, salt and pepper until smooth.
- Slowly drizzle in the oil and continue to mix until it thickens.
- Add in the vinegar.
- Throw in the green onion and jalapeno; continue to puree until the veggies and just chopped up.
- Transfer to a serving dish and refrigerate, covered until you’re ready to use it 🙂
- I used white wine vinegar but really any vinegar will work.
- Feel free to use lemon juice in place of vinegar.
- Vegetable oil will work but I prefer canola.
- I haven’t tried this with olive oil so I’m not going to comment on success/failure!
- This will last in the fridge for up to a week but you have to wrap it up tightly.
Love this idea, homemade mayo is wonderful thing and adding jalapeno is a great idea, have to try this!
Thanks!
I hope you like it as much as we do 🙂
Wow! Great recipe. We use it on grilled wings in lieu of ranch.
Yay! I love when someone likes my recipes!!! Thank you so much 🙂
How long can this recipe be stored and can you canned it as well?
Hi!
I would only keep this recipe in the fridge for maximum 3 days because of the raw egg. I unfortunately don’t know anything about canning. Can you can mayonnaise?