Homemade Mayonnaise

by Lisa Marie Rosati on April 2, 2013

Post image for Homemade Mayonnaise
Print Friendly, PDF & Email


2 large eggs
1 teaspoon apple cider vinegar
juice from ½ lemon
½ teaspoon sea salt
¼ teaspoon ground white pepper
dash of Tabasco sauce
dash of Worcestershire sauce
1 cup grapeseed or light olive oil (not EVOO)


  1. Combine all the ingredients except the oil in a bowl. Add the oil very gradually in a thin stream, whisking constantly until the mayonnaise emulsifies. Adjust the seasonings to taste. (This can also be prepared in a blender)
  2. Store in an airtight container in the fridge for up to 1 week.