Homemade Mayonnaise Recipe

Makes: Makes about 1 3/4 cups

Forget store-bought brands; make your own mayonnaise in your blender, using this recipe by food blogger Amy Sherman.

  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dry mustard
  • 3/4 cup canola oil
  • 3/4 cup extra-virgin olive oil
  1. In a blender, combine the lemon juice, egg, egg yolk, salt, and mustard and process on low speed for 15 seconds. With the blender running, add the canola oil, a few drops at a time, until the mixture begins to thicken. Then, add the remaining canola and the olive oil in a thin, steady stream and process continuously until the mixture becomes thick and opaque in color, 1–2 minutes. Transfer the mayonnaise to a small bowl, cover tightly, and refrigerate. Use within 4 days.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.