PANTRYFLEX

blend · egg emulsion

NATIONAL AWARD WINNERPrep 10 min

Homemade Mayonnaise

Independent adaptation of a publicly published Karyn Tomlinson recipe. Not affiliated with, sponsored by, or endorsed by Karyn Tomlinson.

Karyn Tomlinson's Homemade Mayonnaise, from the published recipe.

Ratio

Ratio by volume: Canola Oil 420 ml, Lemon Juice 15 ml
Canola Oil 420 mlLemon Juice 15 ml

Ingredients

  • Canola Oil — 1 3/4 cups (420 ml)
  • Egg Yolk — 2
  • Salt — 1 tsp (6 g)
  • Dry Mustard — 1/2 tsp mustard powder (1 g)
  • Lemon Juice — 1 Tbsp (or vinegar) (15 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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 · 5 stars · 4 national awards

Build the companion jar

First run is small.

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Provenance

French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.

Adapted from a Karyn Tomlinson recipe (Karyn Tomlinson / KSTP Chef School).

More from this kitchen

FAQ

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Karyn Tomlinson / KSTP Chef School (published as “Homemade Mayonnaise”). Full citation lives in Provenance.

Companion jar