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+ servings
5 from 2 votes
Fresh and Easy Mayonnaise
Prep Time
10 mins
Total Time
10 mins

Easy and delicious homemade mayo!

Course: Condiment
Cuisine: American
Keyword: homemade mayo recipe
Servings: 12
Calories: 111 kcal
Author: Michele Hall
  • 1 Large egg
  • 1 egg yolk
  • 3 Tablespoons Lemon Juice
  • 4 Teaspoons Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1/2- 1 Teaspoon Cracked Pepper medium/fine grind
  • 1/4 cup Olive Oil
  • 11/3 cup Safflower Oil or any bland oil
  • 1/3 cup fresh basil or dill or tarragon or any herb of your choice optional
  1. Separate Egg yoke from white. Add to food processor
  2. Add whole egg( minus shell of course ;0 ) and process on high until eggs are much lighter in color and very frothy. (see pics at the end of the post.)
  3. To frothy eggs, add lemon juice, mustard, salt in the bottom of your food processor.
  4. close the food processor.
  5. With the motor running, through the feed tube very slowly add the olive oil first, then add the other oil just as slowly.
  6. You can stop the motor as you are processing to check the consistency of the mayo.
  7. It is truly a personal taste, I usually make it a little bit runnier than what you buy when you get store bought.
  8. Once all the oil is added you can add the herb of your choice. If you are using a dry herb instead of fresh you will only need 1-1.5 tablespoons. The flavor is much stronger.
Recipe Notes

Dry herbs are fine as a substitution. Just use a lesser amount 1-1.5 Tablespoons.

You can add a pinch or two of Cayenne Pepper or Siracha for a little zing

This keeps for 7-10 days. Store in an airtight container.