Homemade Mayonnaise

Besteyfield Farm Eggs

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment - Flexible | Diet: Omnivore/GF/DF

  • 2 eggs
  • 2 teaspoons cider vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 ½ teaspoons salt
  • 1 cup sunflower oil, a mix of 2/3 cup sunflower oil and 1/3 cup olive oil, or another neutral oil you prefer
  1. Separate the eggs, and reserve the whites for another use. I like to do this by cracking the egg, pouring it into my hand, and letting the whites slip through my fingers into a bowl, while the yolk stays in my palm.
  2. In a large mixing bowl, vigorously whisk the yolks, vinegar, mustard, and salt until the mixture has lightened in color and increased in volume -- around 2-3 minutes.
  3. If you have a friend to help, have them drizzle in the oil very slowly as you whisk it into the yolks. If not, take a kitchen towel and roll it up lengthwise. Form the towel into a doughnut shape, and place your mixing bowl in the center. That should help hold the bowl steady as you pour with one hand, and whisk with the other.
  4. As you pour and whisk, the mayonnaise should thicken until it looks like the store-bought stuff.

If you would prefer to make mayonnaise with a hand blender, check out this guide from Serious Eats: