Basic Mayonnaise

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Basic Mayonnaise

Basic Mayonnaise

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Prep Time 15 minutes
Course Dressings & Vinaigrettes
Servings 1 jar
Calories 2034 kcal


  • Food Processor or blender


  • 2 egg yolks at room temperature
  • ¼ tsp dry mustard
  • ¼ tsp salt (crushed sea salt is preferable)
  • ¼ tsp (preferably freshly ground) white Pepper (optional)
  • 1 ½ tbsp lemon juice (about 1 small lemon; 2 tbsp for food processor)
  • 1 cup light olive oil (plus ½ cup for food processor)


  • Break egg into bowl of your blender or food processor fitted with steel blade (if using processor add additional yolk). Add dry mustard, salt, white pepper, and lemon juice (if using processor, add 2 tbsp lemon juice). Cover and blend 3 to 5 seconds.
  • With motor still running, remove plastic stopper from the cover of the blender or the pusher from the food processor and begin adding olive oil (if using processor, add additional ½ cup oil in a slow, steady stream until all of the oil is used). Blend only until mayonnaise is thick.
  • Scrape mayonnaise in to a glass container; cover and refrigerate (if the mayonnaise is not to be used up right away). The mayonnaise will keep for 1 week.


Wasabi Mayo
Add 1 tsp wasabi paste to processor.
Peri Peri Mayo
Add 1 tsp peri peri seasoning.
Horseradish Mayo
Add 1 tsp horseradish sauce.


Calories: 2034kcalCarbohydrates: 3gProtein: 6gFat: 226gSaturated Fat: 33gCholesterol: 391mgSodium: 603mgPotassium: 39mgSugar: 1gVitamin A: 519IUVitamin C: 9mgCalcium: 46mgIron: 2mg
Keyword dressing, mayonnaise
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