Homemade Mayonnaise
Serves: 250 ml (1 cup)
Make a delicious Homemade Mayonnaise in just a few minutes using ingredients from your fridge and pantry. Tips for making mayonnaise by hand or with a food processor or electric whisk.
Ingredients
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- pinch sea salt
- pinch white pepper, freshly cracked
- 200 ml (¾ cup plus 1 tablespoon) sunflower oil, or vegetable oil
- 30 ml (2 tablespoons) extra virgin olive oil
- lemon juice, to taste (optional)
Instructions
If using a food processor:
- Place the egg yolks, mustard, vinegar, salt and pepper into the bowl of a small food processor.
- Mix the ingredients together.
- With the motor running, very slowly add the oil - drop by drop or in a very slow and steady stream.
- Once you have added about half of the oil, the mixture should start to thicken and emulsify.
- Once all of the oil has been added, taste for seasoning. I often like to add some fresh lemon juice to taste, but you could also add a touch more vinegar if you need to.
If using an electric whisk:
- Place the egg yolks, mustard, vinegar, salt and pepper into a medium-sized bowl.
- Whisk the ingredients together.
- With the motor running, very slowly add the oil - drop by drop or in a very slow and steady stream.
- Once you have added about half of the oil, the mixture should start to thicken and emulsify.
- Once all of the oil has been added, taste for seasoning. I often like to add some fresh lemon juice to taste, but you could also add a touch more vinegar if you need to.
If making by hand:
- Place the egg yolks, mustard, vinegar, salt and pepper into a medium-sized bowl.
- Place the bowl on top of a damp cloth (to prevent the bowl from moving when you are whisking later).
- Mix the ingredients together with a whisk or a wooden spoon (I recommend using a whisk).
- Very slowly whisk in the oil, drop by drop, and keep whisking until the mixture starts to thicken and emulsify. You may need to alternate between adding the oil and whisking vigorously to make sure that the mixture stays emulsified.
- Once all of the oil has been added, taste for seasoning. I often like to add some fresh lemon juice to taste, but you could also add a touch more vinegar if you need to.
Kitchen Notes
- STORAGE
Store the mayonnaise in a glass container with a tightly sealed lid (or covered with plastic wrap) for 3-4 days in the fridge. - VARIATIONS
Add some freshly chopped herbs (chives and/or parsley) for a Herb Mayonnaise. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.