Simply Homemade Mayonnaise Recipe

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3/4 cup (170 g) SERVINGS


  • 2 egg yolks, at room temperature
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon sea salt
  • 3/4 cup (180 ml) extra-virgin olive oil
  • 1/8 teaspoon freshly cracked pepper
  • 1/4 teaspoon celery seed
  • 1 tablespoon (15 ml) whey, optional


  • In the bowl of a food processor, combine the egg yolks, lemon juice, Dijon, and sea salt. Process until combined, about 30 seconds. While the motor is running, stream the olive oil through the food processor shoot drop by drop. It is important that the oil be added very slowly, allowing each addition to fully combine and emulsify before adding the next. Once 1/2 cup (120 ml) of the oil has been added, oil may be added at a slightly increased speed.
  • Once all the oil has been incorporated, stir in the pepper celery seed, and whey, if using. If whey has been added, store in a sealed Mason jar for 7 hours at room temperature before transferring to the refrigerator. Lacto-fermentation will add probiotic benefits and extend shelf life. If not adding whey, refrigerate immediately.
  • Chill thoroughly before use; mayonnaise will thicken as it chills. The whey-less version may be stored in the refrigerator for at least 2 weeks; the lacto-fermented version will keep for 2 months or more in the fridge.Recipe Notes• Shop for an extra-virgin olive oil that is light and buttery. If the flavor is too strong, unrefined sunflower oil can be a suitable substitute.• The key to this recipe is to very slowly drizzle in the olive oil. To make this step easy, notice the food processor chute insert has a small hole in the bottom. Simply fill with oil and watch it drip slowly. • Sweet Mayonnaise Variation: Add 1 tablespoon (15 g) Sweet Pickle Relish and 2 tablespoons (40 g) raw honey and whisk to combine.
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