Basic Mayonnaise

If the eggs are cold, you’ll get a very loose sauce, not a stiff mayonnaise. Set the eggs out until they reach room temperature.

Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 16


  • 1½ Tbsp. lemon juice
  • 1½ tsp. dry English mustard
  • ¼ tsp. cayenne pepper
  • 1 egg white, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. Splenda
  • ½ tsp. salt
  • ¾ cup olive oil


  • Blend all but the olive oil in a blender.
  • Add the oil a teaspoon at a time, and let the mayonnaise thicken slowly. When thick and creamy, refrigerate. This will keep for 4–5 days.