Homemade Mayonnaise



  • 2 egg yolks*
  • 1 teaspoon fine salt
  • 1 teaspoon dry mustard
  • 1/2 tsp sugar
  • 4 teaspoons fresh squeezed lemon juice
  • 2 tablespoon rice wine vinegar (nearly any vinegar will do)
  • 2 cups oil, safflower or corn (do NOT use olive oil!)


In a food processor, combine all ingredients except the oil and, with the food processor running, begin adding the oil very, very slowly. Soon the oil should take on a creamy, pale yellow appearance.

Continue processing until all of the oil is incorporated. This can be refrigerated for up to two weeks.