Homemade Mayonnaise



  • 1 large egg yolk, room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard, room temperature
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cold water
  • 1/2 cup high-quality olive oil
  • 1/4 cup safflower oil


  • In the jar of blender or the bowl of a food processor, whirl together the egg yolk, lemon juice, Dijon mustard, salt and water.
  • Measure the oils together in a liquid measuring cup with a spout. Keep the machine running and very slowly (like drop-by-drop) dribble the oil into the mixture. Slowly adding the oil allows the mayo to emulsify.
  • Once you’ve got a golden, thick, whippy blend, then you can add the rest of the oil more quickly. Makes about 1 cup and keeps, refrigerated, for a week.