Classic Homemade Mayonnaise
Print recipe
Ingredients
- 2 egg yolks
- 2 tablespoons vinegar or acid (apple cider or rice wine vinegar or (more) lemon juice)
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice
- 2 cups grapeseed or canola oil
- salt and white pepper to taste
Optional
- minced garlic, herbs, other flavors
Note
This recipe makes over two cups of mayonnaise which is more than any household should consume in the amount of time you have before it goes bad. (Though it will technically be OK for up to a year, the flavors start to fall apart after 5 days.) Feel free to half the recipe if that makes more sense for you.
Directions
| 1. | Beat the egg yolks with a small amount of vinegar and/or lemon and mustard until they are frothy. Whisk immediately after adding ingredients to the bowl as the vinegar will affect the consistency of the egg yolks if they just sit there. |
| 2. | Gradually incorporate the oil, whisking constantly. Add a small amount of water if the mayo gets too stiff. You want the mayonnaise to form peaks on it's own. |
| 3. | If you want to add additional flavors such as garlic to your mayonnaise, add them during step 1. You may want to use a blender instead of a whisk to emulsify to remove the risk of breaking down their flavor. Blend on medium speed until desired consistency is reached. |
