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Homemade Mayonnaise


  • Oil (1 cup) – Taste matters so grapeseed, xlight olive, etc are best
  • Egg yolk (per cup of oil)
  • Lemon juice (2 tablespoons per cup of oil)
  • A pinch of salt


  1. Combine the yolk and lemon juice in a food processor
  2. In a slow steady stream, pour oil into mixture while processor is running
  3. Mayonnaise is done when fully whipped and blended


  • Use within five days
  • You can thin with water, adding a teaspoon at a time in the processor till its the desired consistency
  • If it never thickens, start a new batch and add undeveloped batch to the food processor after it is blended (without turning processor off)