Chef John's Homemade Mayonnaise

1. Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

Chef's Note:

You can also make this in the blender if you don't have a stick blender. Place egg yolks, lemon juice, vinegar, mustard, salt, and sugar into a blender. Turn the blender on and drizzle vegetable oil and olive oil into the chute in a steady stream. Blend until thick and creamy.

Editor's Note:

This recipe contains raw egg. We recommend that young children, older adults, and people who are pregnant or immunocompromised do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.