Learn HOW TO MAKE MAYONNAISE at home in just 10 minutes using only 4 simple ingredients (6 if you count salt and water). Creamy, flavorful, easy to make homemade mayo with no added preservatives!
½ ouncefreshly squeezed lemon juice , at room temperature
1teaspoon Dijon mustard
pinch of salt
8ouncesneutral oil
water as needed
Instructions
In a medium glass bowl, combine egg yolk, lemon juice, mustard, and pinch of salt.
Start whisking briskly, then gradually add oil a little at a time until the egg yolk mixture starts to thicken and lighten up.
Pour in the remainder of the oil in a steady stream while whisking constantly. Once all the oil has been incorporated, you may use a few drops of water to lighten it up. After that, the mayonnaise is ready to be consumed as needed.
Cover and store in the fridge for up to a week.
Notes
Can you freeze mayonnaise? No, you can't coz the emulsion will most likely break once you thaw it.
What's the best oil to use for mayonnaise? Go for neutral-flavored oil like safflower, avocado, grape seed, and canola oil. You can use olive oil, but mix half of it with it a neutral-flavored one. Don't use extra virgin oil as the flavor is too strong.
What kind of egg to use? When choosing raw egg yolk to use in this recipe, go for a pasteurized and properly refrigerated egg. Only buy eggs from stores or suppliers that keep them refrigerated just to be sure. Check the label and packaging for the pasteurized indication.
Do I need to use mustard? You can make it without mustard, but take note that mustard actually helps with the emulsification process, too.
Double the recipe when making a big batch. And make sure to gradually add the oil a little at a time.