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Made-from-Scratch Mayonnaise

Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with strong wrists can always whisk by hand.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, June 2007


  • 3 large egg yolks
  • 1 tablespoon lemon juice, plus 2 teaspoons more
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons coarse salt
  • 1 3/4 cups canola oil
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons hot water


  1. Beat yolks on medium speed until slightly thickened. Add 1 tablespoon lemon juice , the dijon mustard, and 1 teaspoon coarse salt. Beat 1 minute.

  2. Raise speed to medium-high. Add 1/2 cup canola oil, 1 teaspoon at a time.

  3. Slowly pour in 1 1/4 cups more canola oil and the extra-virgin olive oil in a steady stream, beating until incorporated, about 10 minutes.

  4. Fold in 2 tablespoons hot water, 2 teaspoons more lemon juice, and 1 teaspoon more salt.

Cook's Notes

It's best to avoid raw eggs if you're serving babies, young children, pregnant women, the elderly, or anyone with a fragile immune system. Another option: Pasteurized eggs, which eliminate the risk, are available at some supermarkets.

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