Homemade Mayonnaise

Homemade Mayonnaise

Why buy store-bought mayonnaise when it takes no time at all to make this homemade version? As long as you follow the method, it’s basically foolproof.


  • 2 egg yolks, from large eggs, at room temperature
  • 2 teaspoons Dijon mustard
  • Juice of 1 lemon
  • Good pinch of sea salt and pepper
  • 200 ml olive oil or macadamia oil


  1. Add the egg yolks, mustard, lemon juice, oil and salt & pepper to a glass jug or jar. Pour in the oil.
  2. With a stick blender, blend on high-speed, starting at the bottom of the jug and slowly work your way to the top. The mayonnaise should be nice and thick. Check for seasoning – add more if required.
  3. If you don’t have a stick blender, use a food processor: Add the egg yolks, mustard, lemon juice and salt & pepper. Process, and with the motor still running, very slowly pour in the oil until the mayonnaise is thick and creamy.

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