Chef Blaine Wetzel of the Willows Inn on Lummi Island loves using fresh eggs from his Island neighbors. When at home, he uses these eggs to make mayo and mayo-based sauces instead of relying on the store-bought options. This recipe is easily multiplied to make larger amounts.
Servings Prep Time
3/4cup 5min
Servings Prep Time
3/4cup 5min
  • 1 egg yolk
  • 3/4cup oil
  • 1/2tsp mustard(optional)
  • 1tsp lemon juice
  1. Start by separating the eggs
  2. Add a few drops of water to a mixing bowl (optional)
  3. Add egg yolk and mustard to bowl, begin whisking
  4. Very slowly begin to add oil and whisk constantly. Mixture will thicken
  5. Add lemon juice or vinegar and serve