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Mayonnaise

Mayonnaise

A whole egg and extra egg yolks are whisked with Dijon mustard and fresh lemon juice, then slowly emulsified with olive oil in a thin stream until the mixture becomes thick, creamy, glossy, and perfectly tangy for a homemade mayonnaise.

Prep: 5 min Cook: 15 min

Ingredients

  • 1 egg (whole)
  • 2 egg yolks
  • 1 tsp mustard (preferably Dijon)
  • 1 lemon juice (freshly squeezed)
  • 0.5 piece salt
  • 2 cup olive oil

Instructions

  1. You can use a stand mixer or manually blend the mustard, egg, yolks, salt, and lemon juice. Do this until the mixture becomes creamy.

  2. Continue to mix and start adding oil drop by drop into the creamy mixture. Add one drop of oil every 30 seconds. Make sure that you are beating or mixing fast enough if you are doing this manually.

  3. When the mixture thickens, you can continue to pour remaining oil in a thin, slow drip in 5-10 second intervals to ensure it mixes well.

  4. Stop the blender and taste. If your mayo is too thick, add drops of lemon juice and blend until the consistency desired is achieved. If too thin, add droplets of oil.

  5. Scoop mayonnaise into a jar, close tightly and refrigerate for later use or serve immediately.