Food & Cooking Recipes Quick & Easy Recipes How to Make Mayonnaise 3.7 (69) 4 Reviews With our food processor method, it's easy to make homemade mayo. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 8, 2023 Rate PRINT Share Prep Time: 5 mins Total Time: 5 mins Yield: Makes 1 1/3 cups Why make mayonnaise? Because homemade mayo tastes better. It’s also quick, easy, and foolproof when you use the food processor. Learn how to make mayo with our streamlined recipe and you’ll soon be transforming egg yolks, Dijon mustard, lemon juice, and vegetable oil into a luxurious condiment. When we say it’s fast, we aren’t joking; It takes about as long to wash the food processor as it does to make this mayo. And once you know how good it is, you’ll not only be using it for sandwiches, you’ll also be dipping fries in it and using it to upgrade your egg salad. It's fresh, tangy, and endlessly customizable—enjoy the classic but also try flavoring it however you like. Homemade Tartar Sauce Ingredients 2 large egg yolks 1 teaspoon Dijon mustard 4 teaspoons fresh lemon juice 1 cup vegetable oil Coarse salt and ground pepper Directions Add yolks, mustard, and lemon juice to food processor: Place egg yolks in a food processor. Add mustard and lemon juice. To avoid using raw eggs for the mayonnaise, substitute yolks from pasteurized eggs. Pulse: Pulse ingredients until well combined. Add oil: With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper. If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil. Storage Refrigerate the mayonnaise in an airtight container for up to one week. Other Mayonnaise Recipes to Try: Garlic Mayonnaise Herb Mayonnaise Red-Pepper Mayonnaise Tartar Mayonnaise Caesar Mayonnaise Originally appeared: Everyday Food, March 2011 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.