Preparation info

  • Difficulty


  • About

    1 cup


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Homemade mayonnaise tastes much better than any that is sold commercially. It is easy to make using a wire whisk, electric mixer, or rotary beater, but the steps outlined below should be followed closely.


  • 1 egg yolk (save white for another purpose)
  • Salt and freshly ground black pepper to taste
  • teaspoon cayenne pepper
  • ¼ teaspoon dry mustard
  • 2 teaspoons or more vinegar or lemon juice
  • ¾ to 1 cup peanut oil, salad oil, or olive oil


  1. Place the yolk in a mixing bowl and add the salt, pepper, cayenne, and mustard.

  2. Add the vinegar or lemon juice and start beating with a wire whisk, rotary beater, or electric mixer. Do not stop beating until the mayonnaise is made.

  3. Start adding the oil in a very thin stream or drop by drop. When half the oil has been added, the rest may be added in a larger stream. Taste the mayonnaise and, if desired, add more vinegar or salt to taste. Now this is important. Homemade mayonnaise should be stabilized when it is to be stored, if it has been freshly made. To do this beat in a little water, about 1 teaspoon at a time. Do not make it too thin. Use your judgment. One cup of mayonnaise may take about 2 teaspoons of water. Of course, if you want a thin mayonnaise to use as a sauce you may add more but it is not necessary for stability in the refrigerator.