How to Make Easy Homemade Mayonnaise
Skip the grocery store and start making homemade mayonnaise! It is surprisingly quick & easy to make at home in just 5 minutes!
Beat the egg yolks, then start adding the oil first drop by drop.
While whisking, continue to add oil in a slow but steady stream, until is fully incorporated and you have a thick sauce. You may need to add more oil, so have a spare 2 fl oz on hand.
While whisking, finally add the lemon juice and beat in until combined. Adjust with salt and pepper to taste.
Mayonnaise can be stored in the fridge in an airtight container for a couple of days; you can use it for delicious deviled eggs, glorious dressings or simple as it is as accompaniment of your favorite french fries!
Recipe
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Ingredients
- 2 large egg yolks
- 1 teaspoon white vinegar
- A pinch of salt
- A pinch of white/black pepper
- 2 tablespoon lemon juice
- 7 fl oz vegetable oil
Instructions
- Place the egg yolks in a large bowl or in a high container ( depending if you use an immersion blender or a regular egg beater). Add salt & pepper and vinegar.
- Beat the egg yolks, then start adding the oil first drop by drop.While whisking, continue to add oil in a slow but steady stream, until is fully incorporated and you have a thick sauce. You may need to add more oil, so have a spare 2 fl oz on hand.
- While whisking, add the lemon juice and whisk until combined. Adjust with salt and pepper to taste. Use straight away or refrigerate until ready to serve.
- Mayonnaise can be stored in the fridge in an airtight container for a couple of days
Helpful Info for All Recipes
- I use extra-virgin olive oil in my recipes unless stated otherwise.
- For canned tomatoes, San Marzano are the best ones to look for.
- Whenever possible, go for bronze-cut pasta made in Italy. Gragnano pasta is my favorite.
- 160°C (320°F) with the oven fan on is the same as 180°C (350°F) without it.
- I test all my baking recipes in grams for accuracy, but US amounts are also provided.
- Nutrition info is an estimate from an online nutrition calculator, not a substitute for a professional nutritionist’s advice.
- Want more? Browse the Recipe Index or my cookbooks.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Will this recipe work with olive oil instead of vegetable oil?
Would be nice if this was a printer friendly recipe. I would so much rather print it out than write it down.
wowww nice recipe, thanks for sharing!
Thank you Sania 🙂 Hope you enjoy making our own mayo!