Published by Robert Rose
If you ever want to make homemade mayonnaise, this recipe is for you. It’s as easy as can be and wonderful served on anything.
NotesTip: This recipe contains raw eggs. If you are concerned about the safety of using raw eggs, use pasteurized eggs in the shell or ¼ cup (60 mL) pasteurized liquid whole eggs.
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, rich, savory
Type of DishCondiments
- 1 egg (see Notes) 1
- 1 tbsp freshly squeezed lemon juice 15 mL
- 1 tsp Dijon mustard 5 mL
- ¾ cup extra virgin olive oil 175 mL
- Salt and freshly ground black pepper
- Food processor or blender
In a food processor or blender, process egg, lemon juice and mustard until smooth. With motor running, add oil in a slow steady stream through the feed tube until mixture thickens and emulsifies. Season with salt and pepper to taste. Use immediately or cover and refrigerate for up to 2 days.
2011 Alison Lewis