Classic Homemade Mayonnaise

Classic Homemade Mayonnaise
Classic Homemade Mayonnaise

Mayonnaise gets a bad name these day.  But seriously, though, don’t we just love it.  Make it from scratch, and you’ll never buy the store stuff again.  It’s really that good.  Classic Homemade Mayonnaise.  This is one of those recipes that may take you a time or two to get it just right.   Stay with it…you’ll get it.  And be so glad you did!

classic homemade mayonnaise in mixer
classic homemade mayonnaise in mixer

5.0 from 1 reviews
Classic Homemade Mayonnaise
Prep time
Cook time
Total time
This classic homemade mayonnaise is easy and wonderful. it's also a great base for homemade tartar sauce and rosemary aioli.
Recipe type: Condiment
Cuisine: American / French
Serves: 10
  • 1 large egg yolks
  • 1 teaspoon of white wine vinegar
  • 1 teaspoon of lemon juice
  • ½ teaspoon of Kosher salt
  • ¼ teaspoon of onion powder
  • 1 teaspoon of Dijon mustard
  • ½ teaspoon sugar
  • ¼ teaspoon of hot sauce (optional)
  • 1 cup of canola oil, or grapeseed oil, or combo of both
  1. Beat the first 8 ingredients at high speed with an electric mixer, using whisk attachment, for about 15 seconds.
  2. With mixer running, add oil in a very slow, steady stream, mixing until smooth and thickened.
  3. Add water, 1 teaspoon at a time, to thin as desired.
  4. Put in the fridge for up to 3 days.



1 Comment

  • If you add whey (from homemade yogurt) in place of water, put it on the counter for 3-4 hours to allow the whey to activate, your mayonnaise will last for up to a month. I do this all the time. Oh, I also use a whole egg instead of just the yolk. This mayo is great with your chicken salad recipe, just as you recommend.

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