Homemade Mayonnaise
This comes together in 5 minutes, is made with clean ingredients, and tastes better than store-bought. There's simply no good reason to ever buy it again!
Ingredients
- 2 large egg yolks , room temperature (critical)
- 2 tablespoons freshly squeezed lemon juice (this is traditional but can substitute white wine vinegar)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1 cup neutral flavored oil , e.g. avocado, canola, grape seed, safflower
Instructions
- You can use either a regular food processor with a small bowl attachment, a mini food processor, or an immersion blender. What's critical is that the blades make direct contact with the mixture. If you double the batch you may be able to use a regular food processor.Whisk the egg yolks, lemon juice or vinegar, Dijon mustard and salt in a small bowl until combined and then place the mixture in the food processor or blender cup of your immersion blender.Initially add just 1/4 teaspoon of oil at a time, pulsing to fully incorporate each addition before adding more. Do this a few times and then increase it to 1 teaspoon at a time. Once you've used roughly 1/3 of the oil, you can safely add 1 tablespoon at a time until the oil is used up. Make sure that you are thoroughly blending each addition of oil until fully incorporated before adding more.The mixture will gradually start to thicken. Keep pulsing the mixture until it becomes thick and smooth and looks like the correct consistency for mayonnaise.Transfer the mayonnaise to a non-reactive bowl and press some plastic wrap directly on top of the surface before placing the lid on. This will prevent the mayonnaise from developing a skin on top and becoming discolored. Store the covered mayonnaise in the fridge where it will keep for up to a week.
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