Homemade Mayonnaise

Updated February 23, 2016

Chef

Cookbook

Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Published by Workman

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This image courtesy of Joseph DeLeo

While quality commercial mayonnaise is readily available, nothing compares with mayonnaise made from scratch. There is a liveliness to homemade mayonnaise that is due in large part to the freshness of just-combined ingredients—the zip of the mustard, tang of the freshly squeezed lemon juice, and the option of seasoning to taste. Embellish the mayonnaise to your liking with a few chopped herbs, minced garlic, or even Spanish smoked paprika.

Makes1 heaping cup

CostInexpensive

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturecreamy, savory, tangy

Type of DishCondiments

Ingredients

1 teaspoon Dijon mustard
1 large egg yolk
Pinch of cayenne pepper
1 teaspoon Kosher salt
1 cup vegetable oil, such as canola, peanut, or grapeseed
1 to 2 tablespoons tepid water (optional)
Juice of ½ lemon

Instructions

Combine the mustard, egg yolk, cayenne, and salt in a medium bowl and whisk vigorously for 30 seconds. Slowly add the oil drop by drop, adding more only after the previous addition has been incorporated: Be careful not to add the oil too quickly or the mayonnaise will “break,” or curdle. Thin with a little water if needed. Add the lemon juice, then taste and adjust the seasoning. (This will keep for up to 5 days, covered and refrigerated.)

2004 Frank Stitt