This classic mayonnaise will bring zip to your sandwiches or your favorite potato salad recipe.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 cup
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1 large pasteurized egg yolk

2 tablespoons white vinegar

3/4 teaspoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon lemon juice

Kosher salt

1 1/4 cups vegetable oil


  1. Put the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water and 1 teaspoon salt and whisk until the salt and sugar have dissolved, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
  2. Drizzle a few drops of the oil into the egg mixture while whisking constantly. Continue to add the oil a bit at a time while whisking and thoroughly incorporating the oil. After all the oil has been incorporated, whisk in 2 teaspoons water. Continue whisking until the mayonnaise is thickened and off-white in color.  
  3. Transfer to an airtight container and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs keeps for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day. 

Cook’s Note

This recipe can easily be doubled.

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