Classic Homemade Mayonnaise

Southern Living
Classic Homemade MayonnaiseRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Tip: Pasteurized eggs are safest, but eggs from chickens raised healthy and happy taste best.
Makes 1 cup


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2 large pasteurized egg yolks
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon Dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon sugar
1 cup canola oil


Total: 5 Minutes

Beat first 8 ingredients at high speed with an electric mixer, using whisk attachment, 15 seconds or until combined. With mixer running, add oil in a very slow, steady stream, beating until smooth and thickened.

Add water, 1 tsp. at a time, to thin as desired. Refrigerate up to 3 days.

Created date

January 2014