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Homemade Mayonaise


Yields 1 1/4 cups

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Rate this recipe 4.8/5 (5 Votes)
Homemade Mayonaise 1 Picture


  • 2 egg yolks;
  • 1 tsp homemade or Dijon mustard;
  • 3 tsp lemon juice;
  • 1/2 cup olive oil;
  • 1/2 cup coconut oil;
  • Sea salt and freshly ground black pepper
  • to taste;
  • Baconnaise variation
  • 1 cup liquid bacon fat in place of the olive
  • and coconut oils;



Step 1

Place the yolks in a bowl (blender, food processor)
with the mustard and 1 tsp lemon juice and
mix those ingredients together;
2 Start whisking vigorously (blender or food processor
on low) while dripping the oil very slowly,
even drop by drop in the beginning. You're
creating an emulsion and if you put too much oil
at once, it will separate and will be very hard to
save. Whisk non-stop and use a towel under the
bowl to help stabilize it;
3 As you add more oil, the emulsion will form and
the mayonnaise will start to thicken and you can
pour the oil faster at this point;
4 When all the oil is incorporated and the mayonnaise
is thick, add the rest of the lemon juice and
taste your creation. Season to taste with salt and

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