Homemade Mayonnaise

Wednesday, July 24, 2013

  • 2 small egg yolks (or 1 large)
  • Fresh juice of one small lemon or a capful of wine vinegar
  • 1 tsp Dijon Mustard
  • Extra light Olive Oil

Combine egg yolk, lemon juice, dijon mustard, salt & pepper in a medium bowl.

Use egg beaters as its easier, beat for about 30 seconds first and then start to add the oil very very slowly while beating constantly, the first part is vital or it won’t emulsify properly.

It will start to thicken and the more oil you add the thicker it will become, you need about ¾ cup of oil, once you’ve done the first part then you can pour the oil in a steady stream.

Once thickened add 1 Tbsp Boiling hot water, cover and keep chilled, will keep for 1 week as it cooks the egg.

Add wasabi paste to the mayo to make wasabi mayonnaise, adjust amount to your preference, I generally use 1 tsp to about 5 Tbsps Mayo.

Add 1-2 finely diced or grated garlic cloves to make Aioli.

*I use the immersion blender now and it's much faster! I will update this post to show how to do it or you can google youtube Immersion blender mayo, same ingredients :)


  1. I've found that having ALL the ingredients at room temperature vastly improves the success rate of homemade mayo. Immersion blenders also work well!

  2. I just learnt a trick yesterday.
    Put all the ingredients in a large narrow jar with(and this is the important bit)the oil in last.
    Use a wand/immersion blender starting nearly at the bottom of the jar.Nearly instantly mayo forms and you just slowly lift it out still running to mix in the rest of the oil.
    Perfect fluffy mayo every time,no dripping or drizzling and all in a few seconds.

  3. I used to make it with egg beaters but found you can just chuck everything in and use a stick blender and it takes about 10 seconds. Now I'm always making mayo!

  4. Just made this tonight - added a teaspoon of honey - so yummy!! Following you on Facebook and your blog is helping me experiment! Thanks for sharing!

  5. Just made this (after my broth) - probably too much lemon, but added some dill and it's a little more watery - but still yum


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