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Mayonnaise (From Scratch)

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“My Mayo recipe. I use it all the time! So much better than store-bought! I make this in my kitchenaid mixer with the wisk attachment, so that's how my instructions read. You can also do it by hand, if you have good stamina and maybe a couple extra hands.”
1 1/4 cup

Ingredients Nutrition


  1. In mixing bowl, whisk together egg yolks and dry ingredients.
  2. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
  3. Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.
  4. Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, thin stream.
  5. Once half of the oil is in add the rest of the lemon juice mixture.
  6. Continue whisking until all of the oil is incorporated.
  7. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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