Homemade Mayonnaise


  • 1 whole egg
  • 1 egg yolk
  • Approximately 1 C. vegetable, corn or canola oil
  • 1-2 tsp. lemon juice or white vinegar
  • Pinch of salt
  • 1/4 tsp. dry mustard (optional)


  1. Whisk the egg and yolk together and then begin adding the oil, just a few drops at a time until the mixture begins to thicken.
  2. Continue adding the oil in a very thin stream until the mixture is the consistency of thickened mayonnaise.
  3. Add the salt and lemon juice (or vinegar) and mustard (if desired). Whisk just to incorporate.

Debbie's Tips:

  • Due to the slight risk of salmonella, use only fresh, properly refrigerated, clean grade A or AA eggs.
  • The key to making mayonnaise is to add the oil very slowly so that the egg emulsifies with the oil. To emulsify means to combine two liquids (such as egg and oil) which normally don’t mix easily. The vigorous whisking suspends the drops of one liquid (oil) into the other liquid (egg). For this to happen properly, it needs to be added very slowly.
  • Since homemade mayonnaise does not have preservatives is made with uncooked eggs, be sure to keep it refrigerated.
  • For the same reasons, be sure to keep picnic foods refrigerated that incorporate homemade mayonnaise.
Step-by-Step Instructions


  1. 9-24-2014

    Hey Debbie,
    We also like to make our mayonnaise homemade in Chile, SA. After watching our favorite cooking guy, Alton Brown, doing it he made it clear that you should use the pasteurized eggs to be safe from salmonella, or if you leave the mayo sealed at room temperature for around 24 hours the acids in the vinegar and lemon juice will kill off any bacteria safely. We don’t have pasteurized eggs in Chile so we have to use this other option. However, you can see that if it’s present and you eat it right away or refrigerate it the mayo could still be contaminated. Hope this helps!

    • 9-24-2014

      Thanks for that tip, Meredith! We really enjoy Good Eats too! He’s so creative in his approach to food!

Leave a Reply

Your email address will not be published. Required fields are marked *