The Family Kitchen
Published by Clarkson Potter
While I am a big fan of high-quality store-bought mayonnaise, there is nothing like the fresh, delicate flavor of homemade. Once you taste the difference, you’ll be a true believer, too. It can be whipped up in less than five minutes in a blender. Like any homemade mayonnaise, this is made with raw egg yolks, so if you have any concerns about using them, reach for a jar of pasteurized mayonnaise instead!
NotesCall the kids: Use your judgement
• Blend the eggs
• Add the olive oil
• Add the water
• Add the lemon juice
• Season to taste
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentblender, food processor
Five Ingredients or LessYes
Taste and Texturecreamy
Type of DishCondiments
- 2 large egg yolks
- ¾ cup olive oil
- 1 to 2 tablespoons water
- Juice of ½ lemon, or to taste
- Sea salt and freshly ground pepper
In a blender or the bowl of a food processor fitted with a metal blade, process the yolks for about 1 minute. With the motor running, slowly add the olive oil in a very fine stream until the mayonnaise begins to emulsify.
As it thickens, add a few drops of water to loosen the texture, up to 2 tablespoons if necessary. Add the lemon juice and season with salt and pepper.
Transfer the mayonnaise to a glass or plastic container with a tight-fitting lid. Refrigerate for up to 1 week.
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