Recipe courtesy of Food Network

Classic Mayonnaise

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  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 2 cups
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4 egg yolks*

2 teaspoons salt

2 teaspoons dry mustard

Dash cayenne

1/2 lemon, juiced

2 tablespoons water

2 cups canola oil


  1. Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days. Serve with cold meats, seafood, poultry and salads.