Homemade Mayonnaise

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  • 1 large egg yolk
  • 1 ½ tsp. fresh lemon juice
  • 1 tsp. white wine vinegar
  • ¼ tsp. Dijon mustard
  • ½ tsp. salt plus more to taste
  • ¾ cup canola oil


  1. Combine the egg yolk and mustard in medium bowl.
  2. While slowly adding the oil, whisk until a tight emulsion is formed.
  3. Once emulsion is established, begin slowly drizzling in the lemon juice and vinegar.
  4. Continue adding oil until mayonnaise has acquired the preferred consistency.
  5. Season with salt.
  6. Cover and chill. This recipe makes about ¾ cup and will last 2-3 weeks in the refrigerator.