Making Mayo From Scratch – Basic Mayonnaise
If you’re one of those people who “hates mayo,” you’ve probably never made it from scratch.
Homemade mayonnaise is more flavorful than the storebought stuff, since it’s made with fresher ingredients, like egg yolk and just-squeezed lemon juice. Also, there are no preservatives or stabilizers in homemade mayo, so the texture is creamy and velvety, not squelchy and gelatinous.
It’s so easy to make that you should at least ~try~ it.
The best part is that you only need five ingredients — most of which you’ll probably have on hand.
Video Step by Step
Makes 2 cups
Recipe by Emily Gennis
2 large egg yolks, at room temperature
pinch of kosher salt (about 1/4 teaspoon or less)
2 tablespoons very cold water
1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
1 1/2 cups vegetable oil, refrigerator cold
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.