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Homemade Mayonnaise

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  • Complexity: easy


  • 4 raw egg yolks
  • Juice & zest of 1 lemon
  • ¼ cup of cider vinegar
  • 1 shallot finely chopped
  • 1/8 teaspoon pepper
  • ½ teaspoon sea salt
  • 1 tablespoon herbs of choice
  • ¾ cup of vegetable oil
  • ¼ cup of extra virgin olive oil
  • Suggestions for herbs: 1 chopped finely shallot, rosemary, chives, basil or Italian parsley


  1. Using a food processor or immersion stick or blender, add the egg yolks, juice of 1 lemon next (to kill any salmonella), cider vinegar, yellow mustard, sea salt and herb of choice if you want to make an herb mayo.

  2. Slowly pour the combined vegetable and olive oil into the mixture.

  3. When blended to the consistency of mayonnaise, stop, taste and adjust salt and/ or herbs to your taste.

  4. Mayonnaise can be stored in refrigerator for up to 3 weeks.

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