Previous Post Next Post


Brought to you by

Easy and Natural: Making Homemade Mayonnaise

By laurasrecipes |

Photos and Recipe Credit: Chef Viviane Bauquet Farre –

It’s funny… In the last several years the trend towards homemade, organic and generally unprocessed foods has affected home cooks across the country. This is true in my own kitchen. But what is funny… is I still catch myself buying pre-made, processed condiments like mayonnaise, mustard and ketchup. And I use these condiments on so many dishes. There is the great sandwich on homemade or organic bakery bread with free range roasted turkey breast and organic heirloom tomatoes… with… jarred mayo? How ironic. So maybe the quality of what I buy has improved over the years as I tend to gravitate towards natural or organic products. But why am I buying still buying mayonnaise? Seriously! It’s so easy to make and to quote my friend and fabulous chef, Viviane Bauquet Farre… “Commercial mayonnaise might be convenient, but it’s totally devoid of flavor and bears no resemblance to the homemade kind.”

Agreed Viviane! So I am turning over a new leaf and will make my own mayonnaise at home. Here is Viviane’s recipe from her gorgeous and popular food blog Food and Style. It’s so simple and you can add or enhance the flavors to your liking or to create variations like her Lemon Mayonnaise. And…. “once you’ve tasted it, you’ll never want to buy another jar of that whitish, bland substance again.”

The Recipe:

makes 1 1/4 cups

active time: 10 min


2 large egg yolks (at room temperature)
1 tablespoon Dijon mustard (at room temperature)
1/4 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup canola or safflower oil
1/2 cup extra virgin olive oil
1 tablespoon vinegar (balsamic, red wine or sherry)

To make your own homemade mayonnaise, follow the step-by-step instructions and photos on the following slide show. Thank you Viviane!


nggallery id=’120615′

Easy and Natural: Making Homemade Mayonnaise

Homemade Mayonnaise - Step 1

Place yolks, mustard, salt and pepper in a medium bowl. Mix with a fork until well blended. Let stand at room temperature for 2 minutes.

More on Babble

About laurasrecipes



Laura Levy is the owner of the marketing and PR/media company Gourmet Media Group. She is the food writer behind the popular website Laura', and was previously a contributor to Babble's Food channel. She resides in Colorado with her family.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

3 thoughts on “Easy and Natural: Making Homemade Mayonnaise

  1. ABoyNamedSous says:

    This is a bit longer process than needed. The best way is to do it in a food processor and slowly add the oil to the egg and mustard.

  2. Jenny says:

    How long will this stay good in the fridge?!

  3. diane feeman says:

    I used to make mayonnaise all the time. Hav’en’t made it in years but my recipe was simpler but this looks delicious. I agree you never be satisfied with store bought again. Can’t wait to try this!

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post

The Daily Babble