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Classic Homemade Mayonnaise


Southern Living, March 2014, page 112. By Robby Melvin

Tip: Pasteurized eggs are safest, but eggs from chickens raised healthy and happy taste best.

Rate this recipe 4.6/5 (12 Votes)
Classic Homemade Mayonnaise 1 Picture


  • 2 large pasteurized egg yolks
  • 1 teaspoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon sugar
  • 1 cup canola oil


Adapted from


Step 1

Beat first 8 ingredients at high speed with an electric mixer, using whisk attachment, 15 seconds or until combined. With mixer running, add oil in a very slow, steady stream, beating until smooth and thickened.
Add water, 1 tsp. at a time, to thin as desired. Refrigerate 3 days.


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