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Homemade Mayonnaise

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

  • Yield: Makes 1 cup
Homemade Mayonnaise

Source: Martha Stewart Living, January


  • 1 large egg, room temperature
  • Salt
  • 1/4 cup canola or vegetable oil
  • 1/2 cup extra-virgin olive oil
  • Juice of 1/2 lemon


  1. Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.

Reviews (2)

  • Lindsay Rainwater 23 Jun, 2013

    Yes, just egg yolk. Don't include egg white

  • PiperP 4 Apr, 2013

    I believe the egg should just be an egg yolk, right? Do not include the egg white.

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