New This Month


  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, Volume 85 December 2000


  • 1 egg, room temperature
  • 1 1/2 cups extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon sherry vinegar


  1. In blender, combine egg, 1 teaspoon oil, and salt. Blend at lowest speed.

  2. With the blender still running, add remaining olive oil in a slow, steady stream until the oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.

  3. Transfer mixture to a bowl, and stir in the vinegar. Serve immediately, or refrigerate mayonnaise, covered, for up to 2 days.

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