Homemade Mayonnaise
In my opinion, making homemade condiments, sauces and dressings is a useful skill. First of all, it’s pretty handy to know how to whip up some mayonnaise if you get a craving for a sandwich and suddenly realize that there is no mayo in the house. It’s also nice to know what exactly is in your bottle of creamy substance. Besides, it only takes a few minutes to make. You also can add whatever flavor you like to the mayo. It’s pretty awesome seeing the magic of science as all the ingredients come together. This would probably be fun for your kids to watch too:).Â
Place the egg yolks, lemon juice and sugar into the bowl of a food processor. 
Pulse to combine, until it’s foamy. 
Slowly pour in the oil while the machine is running, for 10-15 seconds. 
Scrape the sides of the bowl with a rubber spatula. Season with salt and pepper. 
If the mayonnaise is thicker than you like, add a Tablespoon of hot water and pulse for another second. Refrigerate the mayonnaise in a sealed container.
This is a very basic mayonnaise recipe. Add some Dijon mustard, minced garlic, anchovies, herbs, etc. to give your mayo some flavor, depending on what dish you will be using it in.
- 2 egg yolks
- 2-3 teaspoons lemon juice
- pinch of sugar
- ¾ cup vegetable or canola oil
- salt and pepper to taste
- Place the egg yolks, lemon juice and sugar into the bowl of a food processor. Pulse to combine, until it's foamy.
- Slowly pour in the oil while the machine is running, for 10-15 seconds, until the mixture thickens.
- Scrape the sides of the bowl with a spatula. Season with salt and pepper. Pulse for 2-3 more seconds. If it's thicker than you like, thin it out with a Tablespoon of hot water.
- Refrigerate the mayonnaise in a sealed container.
10 Comments
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Natasha Y
Olya, if I use olive oil will it taste bitter? Or it’s better to use canola or vegatAble oil? Thank you.
olgak7
Natasha,
I usually use canola oil. I’m pretty sure you can use olive or vegetable oil. IF you do, let me know how it turns out.
Lena Hermann
I always use extra light virgin olive oil I like that it doesn’t taste bitter and doesn’t color the mayo into a yellow color. Also, I love putting shredded parmesan and fresh dill into the mayo, along with some cayenne pepper, paprika and fresh garlic! yummy!!!! perfect on a crispy baguette with tomatoes! 😉
Anna
Very good point! knowing how to make mayo payed off just couple of days ago
thanks for recipe
Nelya
Wow, thanks for posting, Im definitely going to try this! How long can this be stored in the refrigerator?
olgak7
Nelya, you can store the mayo in the refrigerator for a few days.
Alla
Hi Olga,
I always knew you had this recipe on your site but never intended on making my own mayo until tonight for dinner we’re having chicken salad sandwiches and it occured to me that I’m out of mayo and my kids are napping. This totally came in convenient. Thank you. The funny thing is that I opened the fridge to realize I had 4 egg yols sitting there from an recipe last week where i only needed the egg whites. 🙂 Perfect!
olgak7
Wow! How awesome is that? That’s a very efficient housekeeper:).
Rose
Hi Olga! I was wondering if this recipe could instead be prepared in a blender or mixer? I do not have a food processor at the moment. Thanks!
olgak7
Yes, you can use a blender, not a mixer though.