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How to Make Homemade Mayonnaise

What exactly is mayonnaise? It’s an emulsion of egg yolk, lemon juice, vinegar, mustard and oil. I love making a batch of homemade mayonnaise because you can put your own twist on it and control the ingredients you use.
Course sauce
Cuisine French
Keyword basic, mayo, mayonnaise, sauce, technique
Prep Time 5 minutes
Servings 1 cup
Calories 2105kcal


  • 2 large egg yolks, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup canola oil, or another neutral oil
  • 1 tablespoon white vinegar
  • ½ teaspoon kosher salt


  • Add the egg yolks, Dijon and lemon juice to the base of a food processor fitted with a blade attachment.
  • Cover the food processor and pulse until combined and foamy.
  • With the food processor running, add the oil very slowly, only a few drops at a time.
  • Once the mixture starts to emulsify, continue to slowly add the oil in a thin stream, continuing until all the oil has been added and the mixture is thick and glossy.
  • Add the vinegar, stirring to combine. Season to taste with salt and use as desired. Store, refrigerated, in an airtight container for up to 1 week.



Unpasteurized or raw eggs pose a risk of food-borne illness. Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems.


Calories: 2105kcal | Carbohydrates: 3g | Protein: 6g | Fat: 234g | Saturated Fat: 20g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 146g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 1235mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg