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Homemade Mayonnaise

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(Recipe ID: 411)

Preparation time: 5 minutes

Source: Vito De Carolis

Make your own!  Easy, easy, easy.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 3 Egg yolks
  • 6 teaspoons Fresh lemon juice (more drops as needed)
  • 1/2 teaspoon Fine sea salt *
  • 1/4 teaspoon Dry mustard
  • 1 1/2 to 2 1/4 cups Extra Virgin Olive Oil *
  • 5 teaspoons Hot water


*Note: Egg yolks, and oil must be at room temperature (about 70°F)

  1. Beat yolks, salt, mustard, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.)
  2. Add about 1/4 cup oil, drop by drop, beating vigorously at all times.
  3. Beat in 1 teaspoon each lemon juice and hot water.
  4. Add another 1/4 cup oil, a few drops at a time, beating vigorously at all times.
  5. Beat in another teaspoon each lemon juice and water.
  6. Add 1/2 cup oil in a very fine steady stream, beating constantly. 
  7. Then mix in remaining lemon juice and water; slowly beating in remaining oil.
  8. If you like, thin mayonnaise with a little additional hot water.
  9. Cover and refrigerate until needed.
  10. Do not keep longer than 1 week.

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