How to make Mayonnaise – A Homemade Mayonnaise Recipe – Delicious for Nordic Cuisine


  • 1 large egg yolk*
  • Juice of 1/2 fresh lemon
  • Optional 1 teaspoon white wine vinegar
  • 1 teaspoon grainy mustard (or other mustard)
  • 1/4 -1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup olive oil 
  • 1/2 cup vegetable oil

  1. Combine egg yolk, 1/2 cup oil vegetable oil and olive oil gradually into a medium bowl. Whisk the mixture.
  2. Add lemon juice, vinegar, mustard, and 1/4 teaspoon salt into the medium bowl. Whisk until blended and bright yellow, about 30 seconds.
  3. Whisking constantly (by hand or using an electric mixer)
  4. If need be, add additional vegetable oil to yolk mixture, a few drops at a time and gradually. Whisk constantly, until mayonnaise is thick, or for about 8 minutes (mayonnaise will be lighter in color). 
  5. Cover and chill.  Can be kept for up to 2 weeks in the refrigerator. 

Raw egg is not recommended. To avoid the risk of salmonella infection we recommend that you use a pasteurized egg yolk or organic free-range egg yolk.