Homemade Mayonnaise
Contributors
Cookbook
The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant
Published by William Morrow Cookbooks
Making your own mayo is a truly satisfying experience, but watch out—once you try it this way, you’ll never want to buy the jarred stuff again. There is a small chance that raw eggs may carry salmonella; if you’re very young or old, pregnant, or have health concerns, please seek out pasteurized eggs.
CostInexpensive
Make Ahead RecipeYes
Dietary ConsiderationGluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCreamy, Rich, Tart
Type of DishCondiments, Sauces
Ingredients
- 2 egg yolks
- ½ lemon
- 1 tablespoon Dijon mustard
- 1½ cups rice bran oil or canola oil
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
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To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl. Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously. Continue adding the oil in a thin stream–you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice. Season with the salt and pepper, and then continue to slowly add the remaining ½ cup oil while whisking vigorously. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
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To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor. With the processor running, gradually add a few drops of the oil. Continue adding the oil in a thin stream–you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice. Season with the salt and pepper, and continue to slowly add the remaining ½ cup oil while the processor is still running on high speed. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
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The mayonnaise will keep for up to 3 days under refrigeration.
Variation
For a thinner mayonnaise, whisk in more water, a tablespoon at a time, until you achieve the desired consistency.
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