Mayonnaise from Scratch

Condiments and Sauces

Kitchen & Culture

Makes 1 1/2 cups

  • 2 egg yolks
  • 3/4 teaspoon salt
  • 1/2 teaspoon powdered mustard
  • 1/8 teaspoon sugar
  • Pinch cayenne pepper
  • 4 to 5 teaspoons lemon juice (white vinegar may be substituted)
  • 1-1/2 cups olive or other salad oil
  • 4 teaspoons hot water

Home Made Mayonnaise

 Home Made Mayonnaise

Click image to enlarge.



Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.)

Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while.

Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a bit of additional hot water.

Cover and refrigerate until needed. Keeps for 1 week, refrigerated.

Louisiana Recipes Weekly


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