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Scott Phillips

Yield: Yields about 1 cup.


  • 1 egg yolk, at room temperature
  • 1 cup extra-virgin olive oil, olive oil, or vegetable oil
  • Juice from 1/2 lemon
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 120
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 15
  • Sodium (mg): 240
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • In a mixing bowl or in a blender or food processor, combine the egg yolk and 1/2 Tbs. water. Whisk vigorously or blend until pale and slightly thickened. While whisking constantly or with the machine running, add a drop of the oil. Add another drop, keep whisking or blending, and then begin to stream in the oil, very slowly. Once the emulsion takes hold, you can gradually increase the speed at which you add the oil. Keep whisking or blending constantly. If the mayonnaise gets too thick, whisk in a little water. When all of the oil has been added, blend in the lemon juice and season with salt to taste.


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