Homemade Mayonnaise

Making my own mayonnaise was one of the most interesting and rewarding things I’ve done in the kitchen. It’s dead simple and the results are remarkable. I’ll never buy mayo again. The version above is green as it was made with unfiltered grapeseed oil, a preferred neutral oil (to corn). This mayo is lovely as is, or a great base for all kinds of aiolis, from red pepper to garlic and herbs or even saffron.


  • 1 egg yolk
  • 2 teaspoons Dijon mustard
  • 1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil
  • salt and freshly ground pepper
  • 1 tablespoon sherry vinegar, white wine vinegar, or freshly squeezed lemon juice


  • Food processor or blender


  1. Put the yolk and mustard in a blender or food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. When an emulsion forms, you can add it a little faster, until all the oil is incorporated.
  2. Add salt and pepper, then stir in the lemon (or vinegar). Taste and adjust the seasoning. Use immediately or refrigerate for about a week (less if using fresh herbs or aromatics).

*Makes 1 Cup Mayonnaise.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.