Green Your Life: Make Homemade Mayonnaise

| 4/25/2011 8:48:45 AM

Making your lunch and bringing it to work or school is an easy way to cut down on excess packaging, avoid unnecessary preservatives and decrease your carbon footprint (especially if you’d usually be found idling in the drive-up line). But you can further darken your shade of green by foregoing store-bought mayonnaise and making your lunch with the homemade variety.

A few squeezes of lemon juice really brighten up a batch of homemade mayonnaise. For some variety, throw in some diced chipotle chile peppers in adobo sauce and a little lime juice, or some freshly roasted garlic and ground pepper. Photo By Dani Hurst. 


  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoon of salt
  • a pinch or two of sugar (optional)
  • ¾ cup canola oil (or olive oil if you prefer the taste)


1. Whisk together egg yolk, white wine vinegar, lemon juice, salt and sugar in a medium bowl.

2. Drip the canola oil into the egg mixture while continuously whisking: drop-by-drop for the first ¼ cup or so, then gradually add the rest in a steady stream. The mixture should change from deep yellow to light cream in color, and should stiffen after a few minutes of constant whisking. You can rock it old-school with a manual whisk, but if your arm gets tired (which it likely will) turn to an electric hand-held mixer or food processor.