• Andrew Zimmern Cooks: Homemade Mayonnaise


Homemade Mayonnaise

By Andrew Zimmern

Making a batch of mayonnaise at home is so simple, and the result is a more flavorful, tangy and silky condiment than what’s available at the grocery store. It’s incredibly versatile and customizable—use it as a base for all kinds of dips, marinades and sauces, or schmear it on a piece of toast and top with a slice of ripe tomato and sea salt. If you don’t have a stand mixer, you can use a food processor, immersion blender or simply whisk by hand, just make sure to add the oil drop-by-drop whisking constantly to ensure it emulsifies.

Watch Andrew make this recipe:

Homemade Mayonnaise

Servings: makes 2 cups


  • 4 egg yolks
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cups canola oil


In a stand mixer fitted with a whisk attachment, combine the egg yolks, lemon juice and mustard. With the machine running on high, add the canola oil very slowly in a thin stream. Whisk until the mayonnaise is fully emulsified and thick.

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