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How to Make Homemade Mayonnaise - A Family Feast

Homemade Mayonnaise

Yield: Approximately 2 1/2 cups 1x
Prep: 10 minsTotal: 10 minutes


  • 3 eggs (you will need 2 coddled egg yolks and 1 coddled whole egg)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Pinch of salt
  • Few grinds of freshly ground black pepper
  • 1/8 cup plus one tablespoon lemon juice
  • 2 cups canola oil


  1. Coddle three eggs, see here.
  2. Separate 2 coddled yolks and place in food processor, discard whites. Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute.
  3. With motor running, slowly add oil just dribbling it in until all the oil has been mixed in.
  4. Scrape sides, stir by hand and taste. Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed.
  5. Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.

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