Classic Homemade Mayonnaise

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Tip: Pasteurized eggs are safest, but eggs from chickens raised healthy and happy taste best.

Yield: Makes 1 cup
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 5 Minutes


  • 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


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