This is a great recipe for mayonnaise made from scratch. You can also use vinegar in place of the lemon juice.

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
1.25 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In small saucepan, stir together egg yolks, lemon juice, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture begins to bubble around edges. Remove from heat and allow to cool for 5 minutes.

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  • Pour into blender container; cover and blend on high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary.

  • Cover and refrigerate until chilled.

Nutrition Facts

271 calories; protein 1.2g; carbohydrates 1.1g; fat 29.6g; cholesterol 79.7mg; sodium 148.2mg. Full Nutrition
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Reviews (9)

Rating: 1 stars
12/27/2003
This was dissapointing. I was looking for a traditional mayonnaise recipe. This did not taste at all like mayonnaise! If you are looking to make mayonnaise from scratch, I'd suggest doing a search on any internet search engine for "mayonnaise recipe" and following a more conventional recipe. Oily and yuk! Note also that this recipe was submitted by the California Egg Commission - was this a product endorsement or a real recipe?? Read More
(36)
Rating: 5 stars
05/28/2004
This recipe worked great for me. I think the previous person may not have mixed it well enough. I used a bowl and a hand-held mixer to make it. If you don't mix it really really well it is a oily mess. :) Read More
(7)
Rating: 2 stars
11/09/2004
This was not a great recipe. It took a lot more time than my old mayonnaise recipe in order to get it to thicken. I think something must have been left out of this recipe, perhaps the whites of the eggs? When it did thicken, it was still not very thick and I was unable to get it to thicken more. Read More
(7)
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Rating: 5 stars
06/16/2005
If this ends up oily you did not mix it enough or added the oil too fast. This is a great recipe because it really is very thick, like whipped cream. I added more black pepper and a dash of white pepper for a little kick. Read More
(7)
Rating: 5 stars
12/06/2005
I found this to be a terrific recipe. I like that it's cooked. I added slightly less oil (about 3/4 cup) plus I added 1 tsp of honey. Tastes better than store bought! Read More
(6)
Rating: 4 stars
10/17/2005
The first time I made this recipe it was very messy but I tried again and cooked the egg for longer (until it began to resemble a cornbread in consistency). My family loves it. Read More
(6)
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Rating: 4 stars
04/14/2012
Silly to put it in the blender when it's such a small amount, once cool just whisk in the pan while adding oil a little bit at a time. Mine never got to a bubbly stage on low heat, quickly turned to a soft thick custard and would have scrambled if I hadn't acted fast. Read More
(1)
Rating: 4 stars
01/22/2021
EDITED REVIEW: (See below for original review) I worried that if this recipe ever broke, because it was a cooked mayo, I wouldn't be able to fix it. When on the 5th or 6th making, it actually did break, I made the recipe for two eggs and after combining and mixing all for the new recipe, I slowly added the broken mixture into this new mixture. It worked! (Original Review) I used 1 Tbs already prepared mustard instead of the dry mustard and 1 Tbs of water. I didn't add sugar. Everything else is the same. The cooking goes really fast, so watch it closely. It tastes like it already has been made into a macaroni salad sauce rather than a true mayonnaise. Read More