How to Make the Best Homemade Mayonnaise


If you are a mayonnaise connoisseur, you'll want to start making your own with this easy recipe. Make plenty, because this mayo can be used as a base for many flavors—hot sauce, fresh herbs, or roasted garlic.

Hands On Time:
5 mins
Total Time:
5 mins
1 cup


  • 1 large egg yolk, room temperature

  • teaspoon salt, plus more to taste

  • 1 tablespoon lemon juice, plus more to taste

  • ½ teaspoon Dijon mustard

  • ¾ cup 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.

    Basic Mayo Recipe
    Jen Causey

Nutrition Facts (per serving)

94 Calories
10g Fat
Nutrition Facts
Calories 94
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 13mg 4%
Calcium 2mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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