Monday, October 3, 2011

Homemade Mayonnaise

Homemade mayonnaise is simple to make and doesn't contain 
any additives or preservatives.  It has good flavor and is great to have on hand 
for making creamy dressings and sandwich spreads. 

Place 2 cage-free organic egg yolks, 2 tsp dijon mustard,
juice from 1 lemon, 1/4 tsp sea salt and 1/4 tsp black pepper
in a food processor and blend well.

With the processor running, slowly add 1 1/2 cups of olive oil.

Check the consistency and slowly add more olive oil if it is too thin.

Store in the refrigerator in an airtight glass container or jar for up to 2 weeks.


  1. I've always wanted to try homemade mayonaise, thanks for the recipe!

  2. This looks amazing.
    Should we look for
    pasteurized eggs? That
    is what I've used in
    the past when I've
    made aioli. I can just
    imagine this mayo on
    a BLT with the end of
    season tomatoes!
    xx Suzanne

  3. A BLT sounds great Suzanne! Yes, use pasteurized eggs. Thanks!