Basic Mayonnaise

Photo by Anna Williams
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  • Makes 1 cup
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 94 calories
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 13 mg
    • Sodium mg
    • Protein 0 mg
    • Carbohydrate 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 2 mg


  1. Check 1 large egg yolk, room temperature
  2. Check 1/8teaspoon salt, plus more to taste
  3. Check 1tablespoon lemon juice, plus more to taste
  4. Check 1/2teaspoon Dijon mustard
  5. Check 3/4cup vegetable oil


  1. Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)
  2. Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.