How to make mayonnaise from scratch

Open a fridge in any home and there is bound to be a bottle of mayonnaise! This thick, rich, creamy dressing is simply delicious and has a variety of uses. It can be served as a dip with fries or raw vegies, used as a spread in sandwiches, wraps, hotdogs and burgers, used in salads and with tuna, chicken and egg and can be used as a base ingredient to make tartar sauce, thousand island and ranch dressing. It’s surprisingly healthy and so easy to make. Here’s how;


2 eggs

1 teaspoon Dijon mustard

4 teaspoons fresh lemon juice

1 cup vegetable oil

Coarse salt and ground pepper


  1. Place egg yolks in a blender/ food processor. 
  2. Add mustard and lemon juice. Pulse ingredients until well combined.
  3. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
  4. Refrigerate in an airtight container, up to 1 week.