Rating: 3 stars
406 Ratings
  • 5 star values: 104
  • 4 star values: 74
  • 3 star values: 75
  • 2 star values: 79
  • 1 star values: 74
  • 406 Ratings

Why make your own mayonnaise when you could buy it in a jar? Well, that’s easy. The flavor of homemade mayonnaise is like having only seen the world in black and white and finally seeing colors. OK, maybe that’s a bit far, but a true mayonnaise should be made and enjoyed fresh. This method is easier than the old school French method, substituting a modern blender for hand-whisking oil in drop by drop. This classic recipe can be used as a base for many flavors—hot sauce, fresh herbs, or roasted garlic would all be delicious.

Gallery

Read the full recipe after the video.

Recipe Summary test

hands-on:
5 mins
total:
5 mins
Yield:
1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

    Advertisement
  • 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.

Nutrition Facts

calcium 2mg; 94 calories; cholesterol 13mg; fat 10g; saturated fat 1g.
Advertisement