Food & Cooking Recipes Quick & Easy Recipes Basic Mayonnaise 3.7 (68) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Yield: 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. Ingredients 2 large egg yolks 1 teaspoon Dijon mustard 4 teaspoons fresh lemon juice 1 cup vegetable oil Coarse salt and ground pepper Directions Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.) Add mustard and lemon juice. Pulse ingredients until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper. 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. Variations Try these flavor combinations: Red-Pepper Mayonnaise, Garlic Mayonnaise, Herb Mayonnaise, Tartar Mayonnaise, and Caesar Mayonnaise. Print