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Emily Kate Roemer
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(5 rated)
Prep time:
1 1/2 cups

Nutrition (per Tbsp) 105 cal, 0 g pro, 0 g carb, 0 g fiber, 0 g sugars, 11.5 g fat, 1 g sat fat, 46 mg sodium

Go to to see the mayo variation pictured here: Garlic-Chipotle Aioli.


    • 2 large egg yolks
    • 4 teaspoons fresh lemon juice or distilled white vinegar
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon kosher salt until combined
    • 1 1/4 cups olive oil


In food processor, puree egg yolks, fresh lemon juice or distilled white vinegar, mustard, and salt until combined. With processor running, add olive oil until mixture is creamy. Store in airtight container, chilled, up to 1 week.