Homemade Mayonnaise

Francine Lizotte


Fresh is the best and by making your own, you'll appreciate how good mayonnaise can be...


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1/2 cup
5 Min


  • 2 large
    pasteurized free-run egg yolks, beaten
  • 1 tsp
    dijon mustard
  • 1/2 c
    grapeseed oil
  • 2 tsp
    freshly squeezed lemon juice
  • 2 tsp
    white wine vinegar
  • 1/4 tsp
    ground himalayan sea salt
  • 1/4 tsp
    granulated sugar

How to Make Homemade Mayonnaise


  1. In a tall container, add some mustard to egg yolks. Using an immersion blender, slowly start to process, pouring in slowly oil. When consistency is achieved, add lemon juice, vinegar, sea salt and sugar. Process the mixture until ingredients are well blended and mayo has a thick consistency, about 30 seconds. Keeps for 1 week in the refrigerator
  2. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=NLfx8-hCeb8

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