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Close-up of thick, creamy homemade mayonnaise in a glass bowl.

Homemade Mayonnaise Recipe

Creamy, fresh Homemade Mayonnaise made from eggs and lemon brings new life to simple dishes, perfect for quick lunches or easy family dinners.

Course: Condiments
Cuisine: French, International
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 300 g – 10.5 oz. of mayonnaise
Author: Manuela Zangara

Ingredients

  • 2 egg yolks – at room temperature
  • ½ lemon – juiced, at room temperature
  • 1 tsp red wine vinegar
  • 250 ml – 8.5 oz. sunflower oil
  • Salt – 1 pinch

Instructions

  1. Place the egg yolks, salt, and vinegar in a bowl or in the container of a hand or electric mixer with a whisking attachment.
  2. Whisk continuously, keeping the mixer moving in the same direction.
  3. Add the oil very slowly, a few drops at a time, while whisking.
  4. After a couple of minutes, increase the oil flow to a thin, slow, and steady stream. Keep whisking vigorously throughout the process.
  5. When all the oil has been incorporated and the mixture has thickened, add the lemon juice slowly while whisking.
  6. Once the lemon juice is fully incorporated, the mayonnaise is ready.

Recipe Notes

  • You can use it straight away or store it in the fridge for up to 2 days.
  • Always use fresh eggs and keep the mayonnaise refrigerated since it contains raw eggs.