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Homemade Mayonnaise

  • Yield: Makes 1 1/2 cups


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


  1. In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed.

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

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

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