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Martha's Lemony Mayonnaise

Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.

  • Yield: Makes 1 1/2 cups

Photography: Ditte Isager

Source: Martha Stewart Living, June 2011


  • 1 large egg
  • 1/2 cup plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 cup safflower oil
  • 1 tablespoon fresh lemon juice


  1. Pulse egg, 1 teaspoon olive oil, and salt in a food processor. Combine safflower oil and a scant 1/2 cup extra-virgin olive oil. With machine running, add oil, 1 drop at a time until beginning to thicken, then very slowly pour in remaining oil until emulsified. Blend in lemon juice. Transfer to a bowl. Refrigerate until ready to use (up to 2 days).

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