Description
This easy homemade mayonnaise recipe yields a creamy, rich, and flavorful condiment made from simple ingredients like egg yolks, Dijon mustard, vinegar or lemon juice, and oil. Perfect for sandwiches, dressings, and dips, this straightforward method uses an immersion blender or regular blender to quickly emulsify the ingredients into a smooth mayonnaise.
Ingredients
Scale
Ingredients
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar or fresh lemon juice
- 1 cup light olive oil or vegetable oil
- 1/2 teaspoon salt
Instructions
- Gather Equipment and Ingredients: Gather an immersion blender or a regular blender, a mixing bowl, and all the required ingredients to prepare your mayonnaise.
- Combine Egg Yolks and Mustard: In the mixing bowl, whisk the two large egg yolks together with one tablespoon of Dijon mustard until the mixture is well combined and smooth.
- Add Acid: Gradually add one tablespoon of white vinegar or fresh lemon juice to the bowl while whisking continuously to begin the emulsification process.
- Incorporate Oil Slowly: Slowly drizzle in one cup of light olive oil or vegetable oil while whisking vigorously or blending, continuing until the mixture emulsifies and thickens into a creamy consistency, which usually takes about 2 minutes.
- Season to Taste: Add 1/2 teaspoon of salt to season the mayonnaise, then blend briefly again to fully incorporate the salt.
- Adjust Seasoning: Taste the mayonnaise and adjust the seasoning as desired to ensure balanced flavor before storing or serving.
Notes
- Use room temperature ingredients for best emulsification results.
- Slowly adding oil is key to preventing the mayonnaise from breaking.
- You can substitute lemon juice for white vinegar for a citrusy tang.
- Store homemade mayonnaise in a sealed container in the refrigerator for up to one week.
- If the mayonnaise breaks, try slowly whisking in a teaspoon of warm water to bring it back together.
