Fresh Mayonnaise


The Family Kitchen

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

While I am a big fan of high-quality store-bought mayonnaise, there is nothing like the fresh, delicate flavor of homemade. Once you taste the difference, you’ll be a true believer, too. It can be whipped up in less than five minutes in a blender. Like any homemade mayonnaise, this is made with raw egg yolks, so if you have any concerns about using them, reach for a jar of pasteurized mayonnaise instead!

NotesCall the kids: Use your judgement

• Blend the eggs

• Add the olive oil

• Add the water

• Add the lemon juice

• Season to taste



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentblender, food processor

Five Ingredients or LessYes

Taste and Texturecreamy

Type of DishCondiments


  • 2 large egg yolks
  • ¾ cup olive oil
  • 1 to 2 tablespoons water
  • Juice of ½ lemon, or to taste
  • Sea salt and freshly ground pepper


  1. In a blender or the bowl of a food processor fitted with a metal blade, process the yolks for about 1 minute. With the motor running, slowly add the olive oil in a very fine stream until the mayonnaise begins to emulsify.

  2. As it thickens, add a few drops of water to loosen the texture, up to 2 tablespoons if necessary. Add the lemon juice and season with salt and pepper.

  3. Transfer the mayonnaise to a glass or plastic container with a tight-fitting lid. Refrigerate for up to 1 week.


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