Homemade Mayonnaise

  • In the container of a food processor or blender (I use my hand held blender), combine the mustard powder, salt, eggs and lemon juice. 
  • Set the blender on medium speed and gradually drizzle in the oil while it runs. 
  • Transfer to a mason jar with a lid and store in the refrigerator for up to two weeks.


  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 seede and juiced lemon
  • 2 cups grapeseed oil, olive oil or coconut oil or a combination.
  • Dash cayenne pepper

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