Description
This homemade mayonnaise recipe yields a creamy, flavorful condiment made from simple ingredients including egg yolks, Dijon mustard, vinegar or lemon juice, and neutral oil. Whisked together to create a smooth, thick emulsion, this mayonnaise is perfect for sandwiches, dressings, and dips, and can be stored refrigerated for up to one week.
Ingredients
Scale
Base Ingredients
- 2 large egg yolks (room temperature)
- 1 tsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 cup neutral oil (canola or vegetable)
- Pinch of salt
Instructions
- Whisk Egg Yolks and Mustard: In a mixing bowl, whisk together the egg yolks and Dijon mustard vigorously until the mixture becomes smooth and homogenous, which helps to start the emulsification process.
- Add Acid: Stir in the vinegar or lemon juice thoroughly, enhancing the flavor and aiding in the emulsifying stability of the mayonnaise.
- Gradually Add Oil: While continuously whisking, slowly drizzle the neutral oil into the mixture. This slow incorporation is critical to form a thick, creamy emulsified sauce without breaking the mixture.
- Season: Add a pinch of salt to taste, adjusting for flavor balance and enhancing the overall seasoning of the mayonnaise.
- Store Properly: Transfer the mayonnaise to an airtight container and refrigerate. Use within one week for optimal freshness and safety.
Notes
- Use only fresh eggs and keep the mayonnaise refrigerated to prevent spoilage.
- For a thicker mayo, use a bit less oil or an additional egg yolk.
- If the mayonnaise breaks (separates), you can rescue it by whisking in a teaspoon of boiling water or starting over with a fresh egg yolk and slowly adding the broken mayo.
- Variations: add garlic for aioli, herbs for flavored mayo, or swap vinegar for lemon juice depending on taste preference.
- Ensure all ingredients are at room temperature for best emulsion.
