Classic Mayonnaise
Classic Mayonnaise
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Classic Mayonnaise

10 MIN
about 250 ml (1 cup) 





  1. In a medium bowl, combine the lemon juice, egg yolk, mustard, and salt. Slowly add approximately a third of the oil, drop by drop, whisking vigorously. When the mayonnaise begins to set, add the remaining oil in a stream, beating continuously. Season with pepper. 

In a food processor or blender

  1. In the container of the device, place the lemon juice or vinegar, whole egg, mustard, and salt. Cover and blend for a few seconds. Adjust the speed at low rpm. While the device is running, add the oil through the opening in the lid, in a continuous stream (the mayonnaise will set quickly, in less than a minute). If necessary, stop the machine and use a spatula to clean the side of the container or to push the ingredients into the blades. 


Find a wealth of ideas to flavour your mayonnaise on


  1. Very impressive recipe! Although it is worth mentioning that (from a personal experience) blending the mixture with a cake mixer or a manual mixer gives a way more better result. it does, howsoever, take a lot more time and patience. But it’d be definitely worth it!

  2. A tad more vinegar.

  3. I made this recipe exactly as stated using my food processor. I have made my own mayo before. Wanted to try this recipe. This is the first time it has not worked. It did not thicken at all and the lemon juice curdled the mixture. I tried putting it in the fridge just to see if it would thicken at all but it didn't. I would really like to know what I did wrong. I added the oil very slowly. I wondered if olive oil would have thickened it better. I used canola oil per the recipe.

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