This classic mayonnaise will bring zip to your sandwiches or your favorite potato salad recipe.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mayonnaise
Total:
10 min
Active:
10 min
Yield:
1 cup
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

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.

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.  

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Mayonnaise

Recipe courtesy of Alton Brown

Mayonnaise

Recipe courtesy of Laura Calder

Mayonnaise

Recipe courtesy of Michael Mina

Mushroom Mayonnaise

Recipe courtesy of Curtis Aikens

Jalapeno Mayonnaise

Party Mayonnaise

Recipe courtesy of Alton Brown

Watercress Mayonnaise

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Homemade Mayonnaise

Recipe courtesy of Shirley Corriher

Classic Mayonnaise

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Latest Stories