Spike Mendelsohn's Homemade Basic Mayonnaise

Make Condiments at Home

GMA Recipes
Difficulty: Easy
Cook Time: min

In France, they used to make fun of me about my love of Hellmann's, but if you ask me, it's pretty damn good. If you want to go the extra mile, though, it doesn't get any more basic than this recipe.


  • 2 large eggs
  • 4 teaspoons Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sea salt
  • 2 cups grapeseed oil
  • Cooking Directions

    Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.

    If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

    Recipe Summary

    Main Ingredients: eggs, dijon mustard, sea salt, white wine vinegar

    Course: Sauces and marinades

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