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Mayonnaise Recipe-2128

Photo by: Joey DeLeo
Comments: 0


Yield: approximately 1¾ cups


  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1½ cups vegetable oil
  • Salt and freshly ground black pepper


In a food processor, pulse together the egg yolks, 1 teaspoon warm water, the mustard, and lemon juice.

With the blade running, drizzle in the oil in a medium stream. If the mixture becomes too thick before all of the oil has been incorporated, add a drop or two of warm water to loosen the mixture, then continue with the remaining oil. Season with salt and pepper and store, refrigerated, in a covered plastic or noncorrosive metal container.


To make aioli, add 6 garlic cloves, chopped, along with the egg yolks. Season with coarse black pepper.

© 2006 Jay Weinstein

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 tablespoon and on 1 teaspoon added salt for the mayonnaise.

110kcal (6%)
2mg (0%)
0mg (0%)
5mcg RAE (0%)
15mg (5%)
90mg (4%)
1g (4%)
12g (19%)
0mg (0%)

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