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Honey Mustard Mayonnaise

Use to make Cold-Poached Salmon with Cucumber Salad from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg.

  • Yield: Makes about 2 1/2 cups
Honey Mustard Mayonnaise

Source: The Martha Stewart Show, May 2011


  • 1 1/2 teaspoons red-wine vinegar
  • 1/4 teaspoon coarse salt
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons plus 3 1/2 teaspoons Dijon mustard
  • 3/4 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • 4 1/2 tablespoons honey
  • 2 1/2 tablespoons whole-grain mustard
  • Freshly ground black pepper


  1. In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and 2 teaspoons Dijon mustard until well combined. Whisking constantly, slowly drizzle in both oils until emulsified; season with pepper.

  2. Fold in honey, whole-grain mustard, and remaining 2 tablespoons plus 1 1/2 teaspoons Dijon mustard.

Cook's Note

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


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