Homemade Lemon Mayonnaise

A spoon stirring homemade mayonnaise in a bowl.

This homemade Lemon Mayonnaise is a tangy and creamy emulsion with a rich texture and bright, zesty flavor. Mayonnaise from scratch is a fresher taste compared to store-bought versions and is so much easier than you would think.

Course Condiment, Sauce

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 308kcal

Author Sharon Rhodes

Equipment

Ingredients

1 ¼ cup light olive oil
1 egg *room temperature
2-4 tbsp fresh lemon juice *start with 2 tbsp and add more lemon juice to taste.
½ tsp sea salt
½ tsp dried mustard

Instructions

First, place ¼ cup of the olive oil in the food processor or blender and set the rest aside. Add the egg, mustard powder, and fine sea salt, and start to blend on low.
Then, very slowly drizzle in the rest of the olive oil. Make sure that the stream of oil is really thin as you drizzle it in and that you pour very slowly. This is important for thick and creamy mayo. Once all of the oil has been added, blend in 2 tablespoons of lemon juice.
Next, turn off the appliance and taste for seasoning. Add more lemon juice or salt to taste.

Video

Notes

Ingredients notes:

It is important to use a room-temperature egg for this recipe. Leave it on the counter for about 30 minutes to bring it to room temp or submerge it in warm water for 5 minutes.

Storage tips:

Store in an airtight container in the fridge for 1 to 2 weeks. It's essential to keep it cold to maintain quality.

Nutrition