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“When the price of Mayo (and everything else, for that matter) started to go up, I figured it was a good time to start making what I could, instead of going the easy route and buy it from the store. I got this keeper from Chef Gordon Ramsay's video on YouTube.”
1 1/2 cups

Ingredients Nutrition

  • 3 egg yolks
  • 1 teaspoon mustard (most any kind will work fine, but the lighter the color, the lighter the mayo will turn out)
  • 1 14 cups canola oil or 1 14 cups vegetable oil
  • salt
  • pepper
  • 12 a lemon


  1. Put egg yolks and mustard into a food processor; turn on high and blend.
  2. With food processor still on, add the oil in a VERY SLOW drizzle (this will take a little while, but this is the most important step - if oil is added too fast, mayo will turn out way too runny).
  3. Once all of the oil is added, turn off the food processor.
  4. Add salt and pepper to taste.
  5. Add the juice from the 1/2 of a lemon (the bottled kind works, too).
  6. Turn food processor on briefly, just long enough to mix.
  7. This will keeps for weeks in the fridge.

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