Preparation info

  • Difficulty


  • Makes about

    1¼ cups

Appears in

Homemade mayonnaise is delicious with seafood and is an essential ingredient for Vitello Tonnato. It takes less than 15 minutes to make and is, in my opinion, far superior to anything you buy in a jar. Some people use olive oil, but I prefer the lighter mayonnaise you get with vegetable oil. If you want the flavor of extra virgin olive oil, just drizzle some in the dish along with the mayonnaise.

Total time: 15 minutes


  • 2 large eggs
  • Salt
  • cups vegetable oil
  • 2 tablespoons fresh lemon juice


  1. Take the eggs out of the refrigerator and allow them to warm to room temperature.
  2. Separate the eggs, putting the yolks in the bowl of an electric mixer and discarding the whites.
  3. Sprinkle a little salt over the yolks and begin beating with the whisk attachment on medium-high speed. Beat until the yolks become paler and creamy in consistency, 2 to 3 minutes.
  4. Begin adding the oil, very slowly at first, pausing periodically to allow it to be incorporated into the eggs. After about ¼ cup of the oil has been added, add only about ½ tablespoon lemon juice. Don’t be concerned if the mixture becomes softer. Beat in more oil (the mayonnaise will firm up again), then add another ½ tablespoon lemon juice. Continue until all the oil and lemon juice have been incorporated. Taste and add more salt if desired. The mayonnaise will keep refrigerated for 2 to 3 days.