Classic Homemade Mayonnaise
Silky, golden mayonnaise made from scratch in minutes. Just egg yolks, oil, a bit of acid, and a steady hand. Once you taste the difference, jarred mayo will feel like a distant memory. Use it for sandwiches, deviled eggs, potato salad, or anywhere you want that rich, tangy creaminess.
By TasteBuds
Recipe details
- Yield
- about 1 cup
- Prep time
- 10 minutes
- Cook time
- 0 minutes
- Total time
- 10 minutes
Ingredients
- 2 large egg yolks, at room temperature
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice (about half a lemon)
- ¾ cup neutral oil (canola, grapeseed, or light olive oil)
- ¼ tsp fine sea salt
- pinch white pepper (optional)
Instructions
- Separate 2 large eggs and place the yolks in a medium mixing bowl. Save the whites for another use. Let the yolks sit at room temperature for about 5 minutes if they came straight from the fridge.
- Squeeze 1 lemon to get 1 tbsp fresh lemon juice.
- Add 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, and ¼ tsp fine sea salt to the yolks. Whisk together until smooth and slightly thickened, about 30 seconds.
- Pour ¾ cup neutral oil into a small measuring cup or spouted container for easy pouring.
- Begin whisking the yolk mixture steadily with one hand. With the other hand, drizzle in the oil a few drops at a time. Keep whisking without stopping. This first stage is critical. If you add oil too fast, the emulsion will break.
- Once you've incorporated about a quarter of the oil and the mixture starts to thicken and look pale, you can begin adding oil in a very thin, steady stream while whisking constantly. The mayo will turn glossy and thick.
- When all the oil is incorporated and the mayo holds soft peaks, taste it. Adjust with more lemon juice or salt if needed. Add a pinch of white pepper if you like.
- Transfer to a clean jar or container. Cover and refrigerate. It will keep for about 5 days.