Description
This homemade mayonnaise recipe yields a creamy, tangy condiment made from scratch using simple ingredients like egg yolks, mustard, and neutral vegetable oil. Perfect for sandwiches, dressings, and dips, this easy-to-make mayonnaise boasts a fresh flavor enhanced with white wine vinegar, lemon juice, and optional pickle juice for a unique twist.
Ingredients
Scale
Main Ingredients
- 2 high-quality egg yolks (pasteurized recommended)
- 1 teaspoon Dijon mustard
- 2 cups neutral vegetable oil (such as safflower, canola, or grapeseed)
- 6 tablespoons white wine vinegar (or substitute with cornichon pickle juice for more flavor, adjust quantity to taste)
- 1 teaspoon lemon juice (or more to taste)
- Salt, to taste
Instructions
- Prep egg yolks: Whisk the egg yolks in a bowl or measuring jug vigorously for about 2-3 minutes until they become pale, fluffy, and increased in volume. Add the Dijon mustard and continue beating for another 1-2 minutes. Tilt the bowl if necessary to whisk evenly.
- Add half of the oil: Slowly pour the oil into the egg mixture while whisking continuously and rapidly. Pause to fully incorporate the oil after every tablespoon before adding more to ensure a smooth emulsification.
- Loosen mixture: When about half of the oil has been added, stop pouring. Whisk in 1 tablespoon of white wine vinegar to loosen the mixture, which will also become paler in color.
- Add remaining oil: Gradually pour in the remaining oil slowly while constantly whisking the mixture until all the oil is fully incorporated and the mayonnaise thickens.
- Season: Adjust the taste by adding lemon juice, more vinegar or pickle juice, and salt to your preference. Refrigerate the mayonnaise at all times and use within 5 days for best freshness.
Notes
- Use pasteurized egg yolks for safety, especially if serving to children, pregnant women, or the elderly.
- Adjust vinegar or pickle juice quantity based on preferred tartness.
- Keep mayonnaise refrigerated and consume within 5 days.
- If the mayonnaise breaks or separates, whisk in a teaspoon of warm water to bring it back together.
- Use a neutral oil to avoid overpowering flavors; avoid olive oil unless you prefer a strong taste.
