Skip to content
Jan K. Overweel


Prep: 5 min
1 Servings

Homemade mayonnaise is an absolute revelation compared to the store-bought kind. Obviously. So, take those few extra minutes to make it yourself. Use the best (and freshest) eggs you can find. This recipe stands well on its own or as a base for other sauces and dressings (see Tonnato sauce or Caesar dressing).



  1. Pulse the egg yolks and Dijon in a food processor until blended.
  2. While the processor is on, slowly stream in grapeseed oil and allow the mixture to emulsify.
  3. Stream in extra virgin olive oil, careful not to over mix as too much agitation will make the mixture bitter.
  4. Add enough vinegar to loosen the mixture to your desired consistency, and season to taste with salt and pepper.
  5. Store in an airtight container for 3 days or use as a base for another sauce or dressing.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.