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The key to creamy homemade mayo is to add just a few drops of oil at a time to the egg mixture, then pour in a slow, thin drizzle—whisking constantly—to ensure the mayonnaise emulsifies (blends smoothly). Use plain as a sandwich spread, or experiment with added flavorings such as hot sauce or roasted garlic.

David Bonom
Recipe by Cooking Light November 2010


Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

12 servings (serving size: 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a medium bowl; stir well with a whisk. Combine oils; slowly drizzle oil mixture into egg mixture, stirring constantly with a whisk until mixture is thick and smooth. Stir in salt and pepper.


Nutrition Facts

127 calories; fat 14.4g; saturated fat 1.5g; mono fat 9g; poly fat 3.5g; protein 0.2g; carbohydrates 0.2g; cholesterol 17mg; sodium 53mg; calcium 2mg.