by: Maria Bella

Mayonnaise is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spice


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serves: 1

1 egg yolk

pinch of salt

1 teaspoon dry mustard

2 tablespoons white wine vinegar

2 cups plus 2 tablespoons vegetable oil

1/2 lemon (juice)

Nutrition Facts

Servings Per Recipe: 1

Amount per Serving

Calories: 1711

  • Total Fat: 185.4 g
  •     Saturated Fat: 42.9 g
  •     Trans Fat: 6.5 g
  • Cholesterol: 184.5 mg
  • Sodium: 2818.5 mg
  • Total Carbs: 6.8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 1.1 g
  • Protein: 5.8 g

how is this calculated?

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1.  Put the egg yolk in a mixing bowl and break it up a bit.

2.  Add the salt and mustard with half of the vinegar and whisk together for a couple of minutes (this is very important as it helps the mayonnaise to emulsify once you start to put in the oil).

3.  Slowly start to add the oil, whisking continuously, until it is completely incorporated. If it starts to get too thick, add the rest of the vinegar, and if is still too thick add a tablespoon of hot water — just enough to loosen it.

4.  When the oil is completely incorporated, add the lemon juice and adjust the seasoning to your taste — add a little more vinegar or lemon juice if you like it a little sharper.1

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