Perfect Homemade Mayonnaise
Creating your own mayonnaise is an exciting culinary adventure that transforms simple ingredients into a creamy, rich condiment that elevates your meals.
Ingredients
Main Ingredients
- 2 large large egg yolks at room temperature
- 1 teaspoon Dijon mustard or half a teaspoon of dry mustard powder
- 1 tablespoon lemon juice or white wine vinegar, plus more to taste
- 0.5 teaspoon fine sea salt plus more to taste
- 1 cup neutral oil such as grapeseed, canola, sunflower, or light olive oil
Optional Flavorings
- 1 pinch white pepper
- 1 clove grated garlic
- 1 dash hot sauce for extra zest
Instructions
Preparation
- Start with the egg yolks at room temperature, then add the Dijon mustard and lemon juice (or white wine vinegar) to a jar.
- Sprinkle in the fine sea salt.
- Pour in the neutral oil at room temperature.
- Using an immersion blender, submerge it fully so the yolks are covered.
- Turn the blender on high speed for about 15 to 20 seconds until an emulsion forms.
- Gently lift the blender to combine the remaining oil, blending until the mayonnaise is creamy, which should take less than a minute.
- Taste and adjust seasoning with more salt or lemon juice as needed.
- If desired, add any optional flavorings like white pepper, garlic, or hot sauce.
Storage
- Store the mayonnaise in an airtight container in the refrigerator for up to five to seven days.
- If you have leftovers, you can freeze it for up to three months, but it's best used for cooking or baking after thawing.
Notes
Ensure all ingredients are at room temperature for optimal emulsification. If the emulsion breaks, whisk a new yolk in a separate bowl and slowly incorporate the broken mayonnaise.