Basic Mayonnaise

Prep Time:
5 mins
Total Time:
5 mins
Makes 1 1/3 cups

Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.


  • 2 large egg yolks

  • 1 teaspoon Dijon mustard

  • 4 teaspoons fresh lemon juice

  • 1 cup vegetable oil

  • Coarse salt and ground pepper


  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)

  2. Add mustard and lemon juice. Pulse ingredients until well combined.

  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.

  4. Refrigerate in an airtight container, up to 1 week.

Cook's Notes

If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.


Try these flavor combinations: Red-Pepper Mayonnaise, Garlic Mayonnaise, Herb Mayonnaise, Tartar Mayonnaise, and Caesar Mayonnaise.

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