All Recipes

Homemade Mayonnaise

5 Mins


2 Large Eggs, room temperature

2 1/2 Cups Extra Light Olive Oil

1 Teaspoon Ground Mustard Seed

1 Teaspoon Salt

4 Tablespoons Freshly Squeezed Lemon Juice, room temperature

Serves: 40


Step 1

Place ½ cup of oil in a food processor, then add the eggs, ground mustard, and salt.

Step 2

Process thoroughly, for about 30 seconds, until combined and pale yellow in color.

Step 3

With the food processor running, slowly drizzle in remaining oil until mixture is emulsified and thick, about 60-90 seconds.

Step 4

With the food processor still running, add the lemon juice, and mix briefly, about 5-10 seconds, until incorporated.

Step 5

Transfer homemade mayo to a container with a lid until ready to use. Store in refrigerator for up to 4 days.

Step 6

Enjoy with your favorite sandwiches or use as the base for other favorite sauces and spreads.

A few suggestions:

Homemade Tartar Sauce
Homemade Comeback Sauce