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Under 30 Minutes

Basic Mayonnaise

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. It's quick and easy, and you can flavor it however you please. Try these flavor combinations: Red-Pepper Mayonnaise, Garlic Mayonnaise, Herb Mayonnaise, Tartar Mayonnaise, and Caesar Mayonnaise.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/3 cups
Basic Mayonnaise

Source: Everyday Food, March 2011


  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper


  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)

  2. Add mustard and lemon juice. Pulse ingredients until well combined.

  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.

  4. Refrigerate in an airtight container, up to 1 week.

Cook's Note

If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.

Reviews (3)

  • Seyhun Soyler MacEslin 21 Sep, 2014

    It ıs really simple and taste great.

  • Baking_ stress_Away 10 Jun, 2013

    very easy and so yummy

  • Patriciainthepark 7 Jun, 2011

    I used to snicker to myself - who would MAKE mayo? - until my jar was empty and I wanted to make an egg salad sandwich. With simple ingredients already on hand I decided to give it a whirl in my Cuisi mini prep. How easy! Now I'll snicker to myself - who would BUY mayo?

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