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Homemade Mayonnaise

  • Yield: Makes 1 1/2 cups
Homemade Mayonnaise


  • 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.

Reviews (5)

  • renorose 8 Sep, 2014

    I've never seen a mayonnaise recipe that uses the whole egg. No wonder this doesn't work.

  • RuthParkerBrown 2 Apr, 2012

    This make perfect mayo. I added a teaspoon of fresh lemon juice and I used healthy olive oil. The trick for ALL mayonnaise is to use ROOM TEMPERATURE INGREDIENTS!!!

  • red853 6 Aug, 2008

    I just made it and it works. I made it in a food processor. I also used lemon juice instead of vinegar. It tastes wonderful, so much better than store bought.

  • Mr_Myers 22 Jul, 2008

    This reicpe do's not work !

  • ccaarroo 8 Jul, 2008

    LIquid mayonnaise? There must be a trick I'm not reading here, because twice I've tried this and failed.

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