Homemade mayonnaise is so much easier to make than you may have thought and way better than what you’re going to get from the grocery store.
Servings: 16tablespoons
Prep Time: 7 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
1pasteurized egg, yolk separated
¾teaspoondistilled vinegar
¾teaspoondry or Dijon mustard
6ouncesoil
½teaspoonlemon juice or distilled vinegar
Salt to taste
cayenne pepper to taste, optional
water, optional
Instructions
Mix together the egg yolk, vinegar, and mustard in a bowl or in a food processor on low speed until combined and slightly frothy.
Next, add in about ½ to 1 teaspoon of oil slowly while continuing to mix until it has been mixed in.
Then, slowly pour in the oil while continuing to vigorously whisk by hand or at low speed in a food processor until all of the oil has been added and the mayonnaise has been emulsified and is thick.
Finish by adding in lemon juice, or vinegar, and salt, and optional cayenne pepper.
Notes
Chef Notes:Make-Ahead: You can make this up to 3 days ahead of time.How to Store: Keep covered and refrigerated for up to 7-10 days.If the mayonnaise is thin while mixing it or it breaks, add in 1-2 tablespoons of hot boiling water to help stabilize the egg and then continue to whisk.It is my personal opinion that this is the easiest to make in a food processor. Mayonnaise can also be made in a stand mixer or with hand beaters as well.