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.
NotesThis 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.
Makes1 cup (250 mL)
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Equipmentblender, food processor
Five Ingredients or LessYes
Taste and Texturecreamy, rich, tangy
Type of DishCondiments
- 2 (50 mL) egg yolks, at room temperature, or ¼ cup pasteurized eggs (liquid or in the shell) (see Notes)
- 2 tbsp (25 mL) white wine vinegar
- 1 tsp (5 mL) dry mustard powder
- 1 tsp (5 mL) sea salt
- 1 tsp (5 mL) granulated sugar
- ½ tsp (2 mL) ground white pepper
- 1 cup (250 mL) vegetable oil
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).
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.
2005 George Geary