Free shipping on orders over $50. Use code ship50
Home >> Recipes >> Passover >> Homemade Mayonnaise

Homemade Mayonnaise

Homemade Mayonnaise

Many people make their own mayonnaise all year long. It’s easy if you follow these helpful tips.

Have all ingredients at room temperature. The eggs will beat better and emulsify with the oil when warm.

Always beat the yolks for a minute or two before adding anything to them. When they are thick, they are ready to absorb the oil.

The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more quickly.


 3 egg yolks

4 tablespoon lemon juice

½ teaspoon salt

1½ cups of olive oil

2 tablespoons boiling water


Place the egg yolks in a food processor and beat for 1 to 2 minutes until they are thick and sticky.

Add the lemon juice and salt. Beat for 30 seconds more.

With the food processor running, pour oil in through feed tube very slowly. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream. Continue to beat in the remaining oil, blending it thoroughly.

Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste with more salt if necessary.


Account sign in

Please enter your email address and password below to access your account.

Your Email Address
Forgot your password? Click here
Don't have an account? Click here
Forgot Your Password

Enter your email address below and we'll send you a new temporary password.

Your Email Address

Complete the information below to create your own account

First Name
Last Name
Your Email Address
Confirm Password


Share this page with a friend. Simply fill in the info below and we'll send your friend an email on your behalf.

Your Name
Your Email Address
You Friend's Name
Your Friend's Email Address
Please type the image's letters in the box below


Sorry, you're using an old browser. Please upgrade. You can navigate links below