Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Homemade Mayonnaise
From the recipe collection of Jeni
1 food processor
1 egg
1 egg yolk
1 Tbsp. Worcestershire Sauce
1 Tbsp. balsamic or wine vinegar, or lemon juice
2 tsp. Dijon mustard
salt and pepper to taste
fresh basil, parsley, or chives optional
2 1/2 to 3 cups canola oil
Mix all ingredients but oil in food processor. Drizzle oil into mixture
with machine running. Emulsify to desired thickness. Add another
egg yolk if mixture separates. Refrigerate up to two weeks