Kitchen Aid Mayonnaise


All the pre-made mayonnaise I could find had soybean or canola oil and lemon juice as ingredients.  When I was a child my mom used to make mayo from scratch so I decided to give it a try.  It was so easy!  I used sunflower oil and olive oil and it does have a distinct sunflower taste.  I saw some recipes that used melted coconut oil instead of sunflower oil so I will try that next time!  The recipe I based mine off of did not require any added lemon juice which was a bonus.  The texture turned out perfect: nice and thick.


  • 1 large egg yolk (from a pasteurized egg)
  • 1 tablespoon white wine vinegar or champagne vinegar
  • Kosher salt
  • 1/2 cup sunflower seed oil or grape seed oil or coconut oil melted
    1/2 cup extra-virgin olive oil


Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.

Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.

Dump the bowl with the yolk mixture into the bowl for your Kitchen Aid Mixer.  Put on whisk attachment.

Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking on high constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.

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