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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

68 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 24
  • 2 star values: 7
  • 1 star values: 2
Rating: Unrated
It ıs really simple and taste great.
Rating: Unrated
very easy and so yummy
Rating: Unrated
I used to snicker to myself - who would MAKE mayo? - until my jar was empty and I wanted to make an egg salad sandwich. With simple ingredients already on hand I decided to give it a whirl in my Cuisi mini prep. How easy! Now I'll snicker to myself - who would BUY mayo?