How to make a perfect Mayonnaise: easy recipe

created by Eloisa Faltoni
How to make a perfect Mayonnaise: easy recipe
Mayonnaise is one of the most popular sauces in the world. It has always been thought that this sauce was created in France in the middle of the 18th century, but more recently, it has been discovered that this sauce already appeared in some cookbooks on the island of Mallorca. This sauce created in Mallorca was a fusion between the mayonnaise we know today and the allioli, a Catalan sauce based on garlic and oil.The mayonnaise that we have today took many years to acquire popularity because at the beginning it was not very appreciated by the French who were not accustomed to preparations with so much oil.

Even being so popular, mayonnaise is one of those recipes that can be difficult to make at home. For this reason today I want to share my recipe to make always a perfect mayonnaise. This mayonnaise can be used in many different preparations.

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Homemade Mayonnaise

Homemade Mayonnaise Print This
Phase 3 Serves: 4 - 8 Prep Time: Cooking Time:


  • 1 egg
  • 1 cup of sunflower oil
  • 1 teaspoon lemon juice
  • 1 teaspoon mustard (optional)
  • Salt


  1. Remove the egg from the refrigerator at least 30 minutes before making the mayonnaise. Make the mayonnaise with the egg and the oil at the same temperature is one of the best tricks.
  2. Put the egg in a high bowl in which you can enter your blender.
  3. Add oil and lemon.
  4. Support the blender in the bottom of the bowl and start beating without moving the blender. The blender should remain supported on the bottom of the container until the ingredients begin to emulsify.
  5. When the sauce begins to have the color and consistency of the mayonnaise, rise the blender very slowly and beat the mayonnaise delicately (moving the mixer from top to bottom).
  6. Add the salt and mustard (optional) and beat again.

This recipe is suitable for the FastMetabolism diet – FMD Phase 3; Mayonnaise counts as healthy fat and its portion is 3 tablespoons for <20 pounds or 4 – 1/2 tablespoons for >20 pounds.


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