Foolproof homemade mayonnaise from The Food Lab: Better Home Cooking Through Science (page 807) by J. Kenji López-Alt

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Notes about this recipe

  • coloresperanza on November 03, 2025

    I agree with previous note that the olive oil is too strong in this and makes the mayonnaise a bit sickly or overwhelming. I'll try again with just a neutral oil. I also used a whole egg and no water. Consistency came out great.

  • kkmatti on January 02, 2025

    This worked great! I was very happy with the result and found this easier than my normal method of making mayo.

  • rionafaith on July 10, 2017

    Made using the immersion blender method. Rather strongly flavored mayo due to the olive oil. Also makes a large quantity (2 cups) -- I would half it next time as that's more than I can get through in a couple weeks. However I have an even simpler immersion blender mayo recipe that uses a whole egg, and I think I prefer that one over this.

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