Home-made Mayonnaise

Le Chef!

Le Chef enjoying a delicious french kalamata olive loaf – a wonderful treat in itself and fantastic with the mayo!

An eleven year old girl in France taught me how to make delicious Mayo in 5 minutes. I’ll never buy it from the store again, and why should I? It’s so easy that an eleven-year-old can make it! Great for salad dressings, on sandwiches and alone on fresh-baked French Olive Loaf.


  • 1 egg yolk
  • 1/2 teaspoon Dijon mustard (Mustard! you say? So did I, until I learned it’s an important part of the chemical reaction that’s about to happen, and don’t worry, everything will end up the creamy white color we’re used to).
  • 2 teaspoons fresh squeezed lemon juice
  • 1 cup Sunflower oil
  • Optional: Add a tiny powder of wasabi or some ketchup
  • Optional: 2 pinches sugar (totally optional, if you like your mayo sweet)
  • Optional: 1/2 teaspoon of salt (totally optional, if you like your mayo salty)

How to make it

Mix the egg yolk and mustard together well.

Slowly add the oil, whisking it in to merge with the egg. This is the longest part of the process, but if an eleven-year-old has the patience for it, so can you. Using an electric beater is fine, too. You should have a smooth, semi-stiff yellow concoction the texture of English Custard.

Now for the MAGIC! Add the lemon juice and mix well. Voila! Creamy, white, delicious homemade mayo!

Some prefer a salty mayo, some prefer a sweet, and some prefer a combo mayo, it’s up to you to taste!


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