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Homemade Mayonnaise

Homemade Mayonnaise

Once you've perfected this simple classic, you'll hesitated about going back to store-bought.


  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 1/2 teaspoons freshly squeezed lemon juice, or more to taste
  • 1/2 teaspoon Dijon mustard
  • 1/2 to 3/4 teaspoon minced garlic
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon freshly ground white pepper or ground cayenne pepper, or more to taste
  • 1 cup vegetable oil
  • 1/4 cup olive oil


  • In the bowl of a food processor, combine the egg, egg yolk, lemon juice, mustard, garlic, salt, and pepper. Process on high speed until smooth, light yellow, and frothy, about one minute. While the processor is still running, combine the vegetable and olive oils in a measuring cup with a pour spout, and working very slowly add the oil to the processor in a thin, steady stream, processing until the oil is completely incorporated and a thick emulsion is formed. (It is very important that the oil is added very slowly, especially at the beginning, otherwise the mayonnaise may break.) Transfer the mayonnaise to a nonreactive bowl, and add more salt, pepper, and/or lemon juice if desired. Use immediately, or refrigerate in an airtight, nonreactive container for up to 3 days.

Recipe Details