Recipe courtesy of Laura Calder


  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: About 1 cup/250 ml
Save Recipe


1 egg yolk, at room temperature

Pinch salt

1/2 teaspoon Dijon mustard

1 teaspoon white wine tarragon vinegar

About 1 cup/250 ml grape-seed oil (or vegetable, canola, or peanut)

Lemon juice, to taste

Pinch white pepper


  1. Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl.
  2. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise.
  3. Taste it.
  4. Add lemon juice, salt, and pepper, to taste.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.


Homemade Mayonnaise

Hollandaise Sauce

Party Mayonnaise