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Homemade Mayonnaise

Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1-1/4 cups


  • 2 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Dash white pepper
  • 1 cup olive oil


  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.
  • Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days.
Nutrition Facts
1 tablespoon: 84 calories, 9g fat (1g saturated fat), 17mg cholesterol, 50mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 fat.

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Average Rating:
  • Renee
    Jun 20, 2020

    Having never made mayo and hearing how difficult it is to make I choice this recipe because it was simple with few ingredients. I must of done something wrong as I had a gloppy mess when I was done. It was very thin and tasted awful. From now on I will stick to Krafts.

  • scienceteacher
    Apr 20, 2019

    This recipe was horrible! It wouldn't solidify at all. Just stayed runny. Attempted twice. Same results. Bright yellow runny goop.

  • LindaS_WI
    Apr 18, 2017

    I'm glad to see a recipe where the egg is safe to eat. That has always bothered me. I tried this recipe as is and it's very tasty but I think I may have picked a strong olive oil so be sure to pick a mild flavor olive oil or you can use another oil, like safflower.

  • aebwyatt
    Jul 1, 2015

    There's really no need to cook the egg yolks at all...

  • pjbmom
    May 23, 2013

    No comment left

  • Ms.C
    May 19, 2012

    No comment left