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Homemade Mayonnaise Recipe

Homemade Mayonnaise Recipe

Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings


  • 2 egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Dash white pepper
  • 1 cup olive oil


  • 1. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.
  • 2. Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days. Yield: 1-1/4 cups.

Nutritional Facts

1 tablespoon equals 84 calories, 9 g fat (1 g saturated fat), 17 mg cholesterol, 50 mg sodium, trace carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2 fat.

Reviews for Homemade Mayonnaise

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Reviewed Jul. 1, 2015

"There's really no need to cook the egg yolks at all..."

Reviewed Jun. 2, 2014

"Can you pls suggest a recipe for Eggless Myannoise ????"

Reviewed Mar. 8, 2014

"Mayonnaise is a mother of the cold emulsified sauces. This is a Hollandaise which is a hot emulsification. The recipe is as follows. 1/2 oz acid, 1/2 oz Dijion mustard 2 egg yolks, 1 pint veg. oil. S&P to taste Wisk together the mustard and acid in a large bowl and s & p, wisk in the egg yolks until thick and light in color. The Pink Pink Chef of Dallas"

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