By Simran Makkar
November 11, 2026
Homemade mayonnaise tastes fresher and lighter than anything from a jar, and it only needs an egg, oil and a squeeze of lemon. The one thing to watch is the oil, which goes in slowly, a few drops at a time at first, so the mixture thickens instead of splitting. After that, it comes together fast.
– 1 egg yolk, at room temperature – 1 teaspoon lemon juice or vinegar – ½ teaspoon mustard paste or powder – ¾ cup neutral oil (sunflower or light olive oil) – ¼ teaspoon salt, or to taste – A pinch of sugar (optional) – A pinch of white pepper (optional)
Whisk the egg yolk, lemon juice, mustard and salt in a bowl until smooth and slightly pale.
Add the oil a few drops at a time, whisking constantly. Once the mixture starts to thicken and turn creamy, pour the rest in a thin, steady stream, still whisking, until it reaches a thick, spoonable consistency.
Taste and add more salt, lemon juice, sugar or pepper if needed. Spoon into a clean jar and refrigerate. It stays fresh for 3-4 days.