Not a fan of commercial mayo, actually am intolerant of  commercial mayo, BUT have found that making it at home makes all the difference.


Mayonnaise and hollandaise are kissin’ cousins; in each, one liquid is suspended in tiny globules throughout another; in  mayonnaise egg yolks are suspended in oil; in hollandaise, egg yolks are suspended in butter.

When making homemade mayonnaise, clearly the choice of oils is significant to the final outcome, and the oil should be quite fresh.  Anything that’s been on your shelf awhile will have a rancid taste which will carry over to the final product.   Choice of oil is really subjective, though a safflower or corn oil will do nicely while you experiment, you can also use a mild peanut or grape-seed oil.
The eggs must also be fresh.
General proportions for successful emulsion are 1 egg to one-half cup of oil; if eggs are very large, you may be able to get away with 1 egg to each three-quarter cup of oil.

As is true of hollandaise and béarnaise sauce, do not use an aluminum or copper bowl to mix mayonnaise.  Use a ceramic, glass or stainless-steel bowl.

Homemade Mayonnaise

2 large egg yolks

1 to 2 tablespoons fresh lemon juice or white wine vinegar

¼ teaspoon salt

Pinch of ground white pepper

1 cup vegetable oil, at room temperature

1 ½ teaspoons Dijon mustard (optional)

Salt and freshly ground black pepper


In a medium bowl,  whisk together egg yolks, lemon juice or vinegar, salt and white pepper.
Add vegetable oil by drops until the mixture starts to thicken and stiffen.  When about one-third of the oil has been added and the sauce has begun to thicken, whisk in the oil more steadily, being sure to blend each addition before adding more.  If the oil seems to be resisting incorporation, whisk more vigorously before adding more.

After the oil has been added, add Dijon mustard if you are opting for that and salt to taste as well as some freshly ground pepper.

Can be served immediately or refrigerated in a covered jar for a day or two.

Homemade mayonnaise can be made using a blender or a food processor.  This may result in a fluffier mayo, which may or may not be the effect you are after.  It is pretty much foolproof.  When using a machine, you include whole eggs as well as an egg yolk.


Machine  Mayonnaise

2 tablespoons well-beaten egg

1 large egg yolk

¼ teaspoon dry or Dijon mustard

1 teaspoon fresh lemon juice and/or white wine vinegar or rice vinegar

¼ teaspoon salt

¾ cup oil, at room temperature (plus up to ¼ cup optional additional oil at the finish)

Place whole egg, egg yolk and mustard Into the container of a blender (or food processor, preferably using its plastic blade) and process on high until well blended — 5  seconds in a blender, 15 seconds in a food processor , 30 seconds in a food processor using a metal blade.  Scrape down the sides, then add a teaspoon of fresh lemon juice and/or vinegar and the salt.  Process for about 2 minutes in a blender, 15 seconds in a blender fitted with the plastic blade, or 7 seconds in a food processor fitted with the metal blade.
With the machine running add the oil in as thin a stream as you can.  After about a third of the oil has been incorporated and the mixture has begun to stiffen, add the oil in a slightly thicker stream.  If you want a thicker sauce, add two to four tablespoons more oil.

Add additional 1 to 3 teaspoons lemon juice or vinegar, 1/2 to 1 teaspoon mustard and more salt and ground white pepper at the end, to your taste.


(This is another recipe we use, adapted from Time-Life, The Cooking of Provincial France)

Sauce Mayonnaise


3 egg yolks, at room temperature

1 to 3 tsp. lemon juice or wine vinegar

1/2 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. white pepper

1 1/2 cups olive oil or vegetable oil or a combination of both

2 Tb. boiling water (optional)

Warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop the egg yolks into it. 
With a wire whisk, rotary or electric beater, beat the yolks vigorously for about 2 minutes or until they thicken and cling to the whisk or beater. 
Add a teaspoon of the lemon juice or vinegar and the dry mustard, salt and pepper. 
Then beat in the oil, 1/2 teaspoon at a time; make sure each addition is absorbed before adding more. 
By the time 1/2 cup of oil has been beaten in, the sauce should be like thick cream.  Add the rest of the oil by teaspoonfuls, beating constantly. 
Taste and season with lemon juice, salt and pepper if necessary. 

Yield:  makes about 2 cups

To make the mayonnaise creamier and lessen the danger of separating, beat in boiling water 1 tablespoon at a time. 

Keep the mayonnaise in the refrigerator, tightly covered, until ready to use. 


For mayonnaise aux fines herbes, add 2 tablespoons finely chopped parsley and 1 tablespoon each of finely cut fresh chives and fresh tarragon to homemade mayonnaise.

Yogurt Mayonnaise can be used as you would mayonnaise.  Make yogurt mayonnaise by combining 1/2 to 1 cup yogurt with 1 cup homemade mayonnaise.

Curry Mayonnaise can be made by preparing any of the above, Homemade mayonnaise, Machine Mayonnaise or Yogurt Mayonnaise, and, then in a small skillet, stir 2 tablespoons curry powder into two tablespoons mild-tasting oil over low heat for about a minute or less — just until you start to smell the warming mixture.  Let this cool, then whisk it into the mayonnaise of choice. 

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