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 Homemade Mayonnaise Recipe-13627

Photo by: Joseph De Leo
Comments: 1


While quality commercial mayonnaise is readily available, nothing compares with mayonnaise made from scratch. There is a liveliness to homemade mayonnaise that is due in large part to the freshness of just-combined ingredients—the zip of the mustard, tang of the freshly squeezed lemon juice, and the option of seasoning to taste. Embellish the mayonnaise to your liking with a few chopped herbs, minced garlic, or even Spanish smoked paprika.

Yield: Makes 1 heaping cup


  • 1 teaspoon Dijon mustard
  • 1 large egg yolk
  • Pinch of cayenne pepper
  • 1 teaspoon Kosher salt
  • 1 cup vegetable oil, such as canola, peanut, or grapeseed
  • 1 to 2 tablespoons tepid water (optional)
  • Juice of ½ lemon


Combine the mustard, egg yolk, cayenne, and salt in a medium bowl and whisk vigorously for 30 seconds. Slowly add the oil drop by drop, adding more only after the previous addition has been incorporated: Be careful not to add the oil too quickly or the mayonnaise will “break,” or curdle. Thin with a little water if needed. Add the lemon juice, then taste and adjust the seasoning. (This will keep for up to 5 days, covered and refrigerated.)

© 2004 Frank Stitt

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

128kcal (6%)
2mg (0%)
1mg (1%)
4mcg RAE (0%)
13mg (4%)
109mg (5%)
1g (5%)
14g (22%)
0mg (0%)

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  • adfleck23

    10.15.09 Flag comment

    Good recipe but I found it to be way too salty. I'd cut the salt at least in half next time and then season accordingly.


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