Go Back

Lemon Chive Mayonnaise

The Foodie Physician
5 from 1 vote
Course Spread
Cuisine American


  • 1 room temperature egg yolk*
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 6 ounces canola or other neutral-flavored oil
  • 2 ounces extra virgin olive oil
  • 1 teaspoon room temperature water (optional)
  • 2 teaspoons chopped chives


  • Place the egg yolk, mustard, lemon juice and salt in a large bowl and whisk together.
  • Mix the canola and olive oils together in a measuring cup. While constantly whisking the egg mixture in the bowl, slowly pour in the oil, drop by drop, until an emulsion forms.
  • Continue to whisk as you very slowly pour the oil into the bowl in a thin stream. If the mixture gets too thick, add the water to thin it out. Once about half of the oil is mixed in, you can pour the rest of the oil in a little faster.
  • When all of the oil is in, you should have a smooth mixture with a consistency slightly looser than store-bought mayonnaise.
  • At this point, taste the mayonnaise and season it to taste with salt and more lemon juice if desired. Stir in the chives. Store any extra mayonnaise in an airtight container in the refrigerator for no more than a few days.


* When using raw eggs in dishes, it is generally recommended to use pasteurized eggs. Pasteurization is a controlled process of heating food products to a specific temperature that destroys many microorganisms and reduces the possibility of food-borne illness.
If you prefer a more neutral flavored mayonnaise, use 8 ounces of canola oil or other neutral-flavored oil. I like using a mixture of canola and olive oil because I like a hint of olive oil flavor but not so much that it overpowers the other components.
Did You Make This Recipe?Tag @thefoodiephysician and hashtag #thefoodiephysician on Instagram. If you liked this recipe, please click on the stars and rate it!