• 2 eggs
  • 2 cups Wesson oil
  • Scant 1/2 cup lemon juice
  • 2 level teaspoons salt
  • 2 level teaspoons sugar
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 tsp. crushed red pepper (or less to taste)
  • 5 mounded teaspoons dry mustard (or 1 teaspoon less to taste)


In blender: Blend eggs in blender till fluffy. Add spices and blend well, approximately 35 seconds. While blender is running dribble the oil "very" slowly (almost at a dribble) continue to dribble, incorporating the oil well into the egg/spice mixture, picking up speed and amount of oil flow only towards the end. When completely emulsified, add lemon juice and beat till it's mixed in.

Servings: 1 quart

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Submitted 6/13/05.
Source: Internet/Stevenie Tremblay
Submitted By: Marlen
Grandmom's Mayonnaise