Are you looking for an anti-inflammatory homemade recipe for mayonnaise?  Ditch the grocery store versions and always have this simple six ingredient condiment on hand.

Before you make this mayonnaise, check out these tips:

Mayonnaise Tips for Success

  • If the mayonnaise separates or breaks, start with a clean bowl, a fresh egg yolk and 1 tsp fresh lemon juice. Add the separated mayonnaise a drop at a time, whisking until a thick mixture forms.  After about half is added, increase the drops to a very thin stream, whisking constantly.
  • A combination of olive oil and grapeseed oil will make a tremendous all-purpose mayonnaise. All olive oil will produce an intense mayonnaise, and all grapeseed oil a mild mayonnaise.
  • For potato or chicken salads, use 2–3 Tbsp mayonnaise per cup of potatoes or chicken.
  • Food processor or blender mayonnaise is not cheating! No need to work those muscles making it by hand.
  • Mayonnaise can be served on cold or warm foods.
Classic Mayonnaise

Classic Mayonnaise

Course Condiments
Servings 1 cup


  • Blender
  • Food Processor


  • ½ cup grapeseed oil
  • ½ cup pure olive oil
  • 2 large egg yolks at room temperature
  • 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • Sea salt to taste
  • 1 Tbsp boiling water


  • Combine grapeseed and olive oils in a glass measuring cup with a spout.
  • In a blender or food processor, combine egg yolks, mustard, lemon juice and salt to taste. While the blender is running, add a few drops of the oil and blend until combined. Continue adding the oil, a few drops at a time, until the mixture is slightly thickened and pale yellow in color. Slowly add the remaining oil in a steady stream, blending continuously until creamy.
  • Thin the mayonnaise to your liking with the boiling water. Taste and season with salt and lemon juice as needed.
  • Refrigerate until ready to use.
Keyword Anti-Inflammatory, Condiment, Sauce