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Homemade Mayonnaise


  • 2 egg yolks
  • 1 pinch salt
  • 1 cup peanut or sunflower oil
  • 1/3 cup extra-virgin olive oil
  • juice of 1/2 lemon or more to taste
  • salt and freshly milled white pepper I hate white pepper, so I used black, giving my mayo character in the process


  • Fill the bowl you’re planning to whisk the eggs in with hot tap water and place the eggs in it (room temperature eggs should help prevent your mayonnaise from breaking). Let them sit for about 10 minutes.
  • Remove the eggs, empty the bowl and dry it well. Separate the eggs, stashing the whites in the fridge or freezer for future use and putting the yolks in the bowl.
  • Add the pinch of salt and begin whisking. After a minute or two, start adding the peanut/sunflower oil drop by tiny drop, making sure that each drop is incorporated prior to adding the next one. Keep going like this until it begins to look recognizably like mayonnaise and you have approximately 2-3 tablespoons in the bowl. You can begin to add the oil in slightly larger quantities, but still take it slow.
  • Once all the oil is incorporated, add the lemon juice, more salt and a bit of pepper. Taste and adjust the seasoning. And that’s it!
  • If the mayo breaks, try adding a few drops of boiling water and then whisk vigoriously. If that doesn’t work, separate another egg and put the yolk in another bowl. Whisk it like you did the initial egg yolks and then slowly work the broken mayo into the yolk. Add a bit more oil to get it to the right consistency.


Adapted from Nigella Lawson’s "How to Eat"