No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, January

Related Topics

advertisement

advertisement

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.