Homemade (Cooked) Mayonnaise Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 12/12/22
Mayonnaise sauce in glass jug, wood background
Will Heap / Getty Images
Prep: 10 mins
Cook: 5 mins
Cool: 5 mins
Total: 20 mins
Servings: 12 servings
Nutrition Facts (per serving)
184 Calories
20g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 184
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 8%
Cholesterol 46mg 15%
Sodium 118mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 1mg 5%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raw eggs are an important ingredient in mayonnaise. If you are concerned about using raw eggs in your mayonnaise, try this method which heats the eggs just enough to kill bacteria. You can also use radiated eggs and skip the heating process.

"Cookwise" by Shirley O. Corriher (Wm Morrow)

Ingredients

  • 2 large egg yolks

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons water

  • 1/2 teaspoon sugar

  • 1 teaspoon dry mustard

  • 1 teaspoon kosher salt

  • Pinch cayenne, optional

  • 1 cup oil, such as canola, peanut, vegetable, or pure olive oil (not extra virgin)

Steps to Make It

  1. Gather the ingredients.

  2. Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping bottom of pan constantly with a spatula.

  3. At the first sign of thickening, remove pan from heat, but continue stirring.

  4. Dip pan bottom in a large pan of cold water to stop cooking.

  5. Scrape into a blender, blend for a second or so, then let stand uncovered at least five minutes to cool.

  6. Add dry mustard, salt, and cayenne if using.

  7. Cover and, with the blender running, drizzle oil in very slowly at first, down center hole into egg mixture.

  8. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least seven days refrigerated.


Source: by Shirley O. Corriher (William Morrow)
Reprinted with permission.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.