- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
If you’ve never tasted fresh homemade mayonnaise you are in for a treat. Fresh mayonnaise is so silky. It’s nothing like its stepsister in the jar.
1. In work bowl fitted with metal blade, process egg yolks, vinegar, dry mustard, sea salt, sugar and white pepper until smooth, for 2 minutes (see Notes). With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise (see Notes).
2. When all of the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture. Replace lid and process for about 15 seconds.
Variation: Try flavored oils in place of the plain vegetable oil to enhance your dishes.
This recipe contains raw egg yolks. If the food safety of raw eggs is a concern for you, use pasteurized eggs in the shell or pasteurized liquid whole eggs instead.
If egg yolks are not processed for the full 2 minutes they will not emulsify correctly when the oil is incorporated.
Mayonnaise keeps well, covered and refrigerated, for 3 to 5 days. If using pasteurized eggs, it will keep for up to 2 weeks.
Nutritional information is based on 16 servings.