How to Make Homemade Mayonnaise
What exactly is mayonnaise? It’s an emulsion of egg yolk, lemon juice, vinegar, mustard and oil. I love making a batch of homemade mayonnaise because you can put your own twist on it and control the ingredients you use.
Servings 16 (1 tbsp servings)
Calories 132kcal
Ingredients
- 2 large egg yolks, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 cup canola oil, or another neutral oil
- 1 tablespoon white vinegar
- ½ teaspoon kosher salt
Instructions
- Add the egg yolks, Dijon and lemon juice to the base of a food processor fitted with a blade attachment.
- Cover the food processor and pulse until combined and foamy.
- With the food processor running, add the oil very slowly, only a few drops at a time.
- Once the mixture starts to emulsify, continue to slowly add the oil in a thin stream, continuing until all the oil has been added and the mixture is thick and glossy.
- Add the vinegar, stirring to combine. Season to taste with salt and use as desired. Store, refrigerated, in an airtight container for up to 1 week.
Video
Notes
Unpasteurized or raw eggs pose a risk of food-borne illness. Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems.
Nutrition
Calories: 132kcal | Carbohydrates: 0.2g | Protein: 0.4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 33IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg
