Homemade Mayonnaise

This image courtesy of Joseph DeLeo

If you ever want to make homemade mayonnaise, this recipe is for you. It’s as easy as can be and wonderful served on anything.

NotesTip: This recipe contains raw eggs. If you are concerned about the safety of using raw eggs, use pasteurized eggs in the shell or ¼ cup (60 mL) pasteurized liquid whole eggs.



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, rich, savory

Type of DishCondiments


  • 1 egg (see Notes) 1
  • 1 tbsp freshly squeezed lemon juice 15 mL
  • 1 tsp Dijon mustard 5 mL
  • ¾ cup extra virgin olive oil 175 mL
  • Salt and freshly ground black pepper
  • Food processor or blender


  1. In a food processor or blender, process egg, lemon juice and mustard until smooth. With motor running, add oil in a slow steady stream through the feed tube until mixture thickens and emulsifies. Season with salt and pepper to taste. Use immediately or cover and refrigerate for up to 2 days.


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