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.

Ingredients

  • 2 large egg yolks, at room temperature
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ¾ cup neutral oil
  • ¼ tsp fine sea salt
  • pinch white pepper

Instructions

  1. 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.
  2. Squeeze 1 lemon to get 1 tbsp fresh lemon juice.
  3. 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.
  4. Pour ¾ cup neutral oil into a small measuring cup or spouted container for easy pouring.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer to a clean jar or container. Cover and refrigerate. It will keep for about 5 days.