Homemade Mayonnaise
Sarah 'n Spice
Sarah 'n Spice
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  • 2 large egg yolks (Because we're using raw eggs, make sure you use pasteurized eggs. This is an all-natural process where eggs are gently heated to eliminate bacteria.) 1 teaspoon Dijon mustard 4 teaspoons fresh lemon juice 1 cup vegetable oil Kosher salt and freshly ground black pepper Instructions Start off by adding egg yolks, lemon juice and Dijon mustard to a blender. Mix together until combined. Turn the blender on medium-low speed, and slowly add in the vegetable oil until the mixture emulsifies and looks like mayo. Season with salt and pepper. Pop into an air tight container and store in the fridge for up to a week. Notes Recipe slightly adapted from Martha Stewart 3.3.3077



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