Basic Mayo Recipe

One thing we know to be true; we cannot live a proper summer without mayonnaise. Whether it be on a sandwich, used as a dip for grilled meats and fish, dipped into with French fries or put on salads, mayo (its nickname) is an everyday condiment. By altering the flavor just a smidgen here and there, a simple enhanced mayo can completely change the way your food tastes and make it so much more extraordinary.

Makes 2½ cups


2 egg yolks
1 whole egg
Juice of 1 lemon
2 tablespoons white wine vinegar
1 teaspoon mustard
Pinch of salt
2 cups extra virgin olive oil


In a food processor, add egg yolks, whole egg, lemon juice, vinegar, mustard and salt. Run the processor on medium speed for about 20 to 30 seconds. While the food processor is still running begin to slowly pour the olive oil through the top; slowly adding all 2 cups (slow-constant pour). After all the oil has been added, run the processor a few more seconds and check for flavor and consistency. Add more salt or lemon juice if needed. Refrigerate with a lid.