Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.


Recipe Summary

15 mins
15 mins
20 servings


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.


Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

205 calories; protein 0.6g; carbohydrates 0.6g; fat 22.7g; cholesterol 41mg; sodium 30.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My brother-in-law has a recipe, which requires heavy mayonnaise, and since it can only be purchased in large amounts, I decided I'd look up a recipe and create it myself. This recipe is fantastic! He raved about it and now wants me to share the recipe, so he can do the same. Thanks so much for taking this upon yourself, so I didn't waste my time and food supplies. The only thing I did differently was use apple cider vinegar, but I'm sure it's just as good with the white, just what I was used to. Thanks again... Read More