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Wesson Oil Mayonnaise



  • 1 egg or 2 egg yolks

  • 2 Tablespoons lemon juice

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 teaspoon dry mustard

  • 1/2 teaspoon paprika

  • 2 cups Wesson Oil


  1. Beat egg with 1 Tablespoon lemon juice with an electric mixer.

  2. Add salt, sugar, dry mustard and paprika, beating well until blended.

  3. Add Wesson oil a little at a time, beating constantly until a thick mixture forms. As the mayo thickens, oil can be added more quickly (continue to mix constantly).

  4. When the mixture is thick, add in the remaning 1 Tablespoon of lemon juice and beat. 

  5. Store in the refrigerator in a sealed jar and use within 2-3 weeks.


Can use for a salad dressing, marinade or a sauce.

Image by micheile henderson
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