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5 from 4 votes

Homemade Mayonnaise

Fresh is the best and by making your own, you'll appreciate how good Homemade Mayonnaise really is, making your recipes taste even better.
Prep Time5 minutes
Cook Time0 minutes
Passive Time0 minutes
Total Time5 minutes
Servings: 1 cup
Author: Francine Lizotte
Course: Condiments
Cuisine: French, International
Keyword Gluten Free, Low Sodium/No Sodium, Marinades & Sauces, Quick & Easy

Ingredients

  • 2 large pasteurized free-run egg yolks, beaten see Recipe
  • 1 tsp. Dijon mustard
  • 1/2 cup grapeseed oil tips & tricks
  • 2 tsp. freshly squeezed lemon juice tips & tricks
  • 2 tsp. white wine vinegar
  • 1/4 tsp. ground Himalayan pink salt
  • 1/4 tsp. granulated sugar

Directions

  • In a tall container, add some mustard to the egg yolks
  • Using an immersion blender, slowly start to process, pouring the oil in slowly.
  • Add the remaining ingredients and process until they are well blended and the mayo has a thick consistency, about 30 seconds.
  • It keeps for 1 week in the refrigerator.