blend · egg emulsion
NATIONAL AWARD WINNERPrep 10 minHomemade Mayonnaise
Independent adaptation of a publicly published Karyn Tomlinson recipe. Not affiliated with, sponsored by, or endorsed by Karyn Tomlinson.
SPREAD · SANDWICHES, SALADS & SAUCE BASES
A spread for sandwiches, salads & sauce bases. The same recipe pairs it with Honey Dijon Red Wine Vinaigrette, the vinaigrette.
Karyn Tomlinson's classic homemade mayonnaise.
On the jar
HOMEMADE MAY
- Method
- blend
- Yield
- about 2 cups
- Ingredients
- 5
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Canola Oil1 3/4 cups (420 ml)
- Egg Yolkabout 2 yolks (36 g)
- Salt1 tsp (6 g)
- Dry Mustard1/2 tsp mustard powder (1 g)
- Lemon Juice1 Tbsp (or vinegar) (15 ml)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Homemade Mayonnaise wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 4 national awards
- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
- Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
- Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Karyn Tomlinson / KSTP Chef School (published as “Homemade Mayonnaise”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.