Recipe by CountryLady
READY IN: 15mins
YIELD: 1 cup




  • Whisk the egg yolk by hand for 15 seconds.
  • Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
  • Stir until salt and sugar are dissolved.
  • Add half of this solution to the egg yolk and whisk for another 15 seconds.
  • Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
  • This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
  • Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
  • When you have used about half of the oil, your mayonnaise should be very thick.
  • Add the remaining vinegar solution.
  • Whisk.
  • Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
  • Your mayonnaise should be thick and off-white in color.
  • Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
  • Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
  • Keep up to 2 weeks in your refrigerator.