Homemade Mayonnaise

Homemade Mayonnaise



Prep Time: 1 min

Total Time: 5 min

Makes 2 cups



2 large egg yolks, at room temperature

1/2 teaspoon kosher salt

2 tablespoons very cold water

1 teaspoon Dijon mustard

2 tablespoons lemon juice

1 1/2 cups vegetable oil, refrigerator cold



  1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds.
  2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
  3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.


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