Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with strong wrists can always whisk by hand.

Martha Stewart Living, June 2007


Recipe Summary

Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • Beat yolks on medium speed until slightly thickened. Add 1 tablespoon lemon juice , the dijon mustard, and 1 teaspoon coarse salt. Beat 1 minute.

  • Raise speed to medium-high. Add 1/2 cup canola oil, 1 teaspoon at a time.

  • Slowly pour in 1 1/4 cups more canola oil and the extra-virgin olive oil in a steady stream, beating until incorporated, about 10 minutes.

  • Fold in 2 tablespoons hot water, 2 teaspoons more lemon juice, and 1 teaspoon more salt.

Cook's Notes

It's best to avoid raw eggs if you're serving babies, young children, pregnant women, the elderly, or anyone with a fragile immune system. Another option: Pasteurized eggs, which eliminate the risk, are available at some supermarkets.