How to Make Homemade Mayonnaise
How to Make Homemade Mayonnaise
Ingredients
- 2 each room temperature egg yolks
- 1 tablespoon white vinegar or fresh lemon juice
- 1 teaspoon Dijon mustard optional
- 1 cup neutral oil like canola or grapeseed, mild olive oil or a blend
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
Instructions
Tips:
- Let the egg yolks come to room temperature. You will get better results and an easier emulsion if the eggs are not cold.
- Separate the eggs, reserving the egg whites for future use.
Instructions for making in food processor:
- Place the two egg yolks, the vinegar (or lemon juice), mustard, salt and white pepper in the food processor bowl. Pulse several times to combine the ingredients. Turn the processor on and through the feed tube, pour about 1/3 of the oil in, in a very slow stream. The eggs and oil will begin to emulsify and thicken. Stop the processor and remove the lid. With a rubber spatula scrape down the sides, and if there is any raw egg near the center bottom of the bowl, scrape it outward toward the rest of the sauce.
- Put the lid back on and turn the machine back on. Through the feed tube, pour the rest of the oil in, in a very slow stream.
- Once you have added the oil and the sauce is thick, taste for seasoning. Add salt and pepper or even an extra bit of vinegar or lemon juice to your personal taste.
- If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.
Instructions for making by hand with a whisk:
- Roll a kitchen towel into a ring and place on the counter. Set a large bowl on top for stability. Place the egg yolks in the bowl and whisk in the vinegar (or lemon juice) mustard, salt and white pepper.
- Begin to whisk the egg mixture vigorously and slowly add the oil, either a tablespoon at a time, or in a very thin slow steam.
- Once you have added the oil and the sauce is thick, taste for seasoning. Add salt and pepper or even an extra bit of vinegar or lemon juice to your personal taste.
- If the mayonnaise gets too thick, whisk in a tablespoon of ice water, one at a time, until it reaches the desired consistency.
- Keep refrigerated for up to 5 days.
Notes
Flavor Variations:
Aioli- add mashed or minced garlic to the mayonnaise
Anchovy-add pureed anchovies or anchovy paste at the end.
Sriracha-whisk in some hot sriracha chili sauce, a dash of light soy sauce and some grated ginger for a spicy Asian inspired dipping sauce.
Pesto-whisk in a couple of tablespoons of prepared pesto sauce at the end or add some pureed basil and garlic to the mix in the food processor when making the mayonnaise.
Chipotle- Use this canned smoked jalapeno in sauce to spice up a sandwich.
Extra Virgin-Use all extra virgin olive oil for a more pronounced olive oil flavor.
Rouille- season with saffron, garlic, and cayenne