Easy to make, you’ll truly enjoy having fresh mayonnaise on hand for recipes requiring it or as a condiment.
A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also, mayonnaise is the mother, or base, recipe for a lot of other sauces out there. These include aioli, Rémoulade, and Thousand Island Dressing.
All ingredients should be at at room temperature before you begin. Since the egg isn’t cooked, use a pasteurized or a very fresh one.
Once made, the mayonnaise should be stored in an airtight container and should be stored in the refrigerator. It can be stored and used for up to 4 days.
My personal preference is to make the mayonnaise ahead of time so it can be chilled properly and to let the flavors mingle. You know me, good things come to those who wait.
2 large eggs
2 tablespoons Dijon-style mustard
2 2/3 cups canola oil
4 teaspoons white wine vinegar
Freshly ground black pepper
Makes about 2 1/2 cups
Combine the eggs and Dijon mustard in the bowl of a food processor fitted that has a blade attachment installed. Process the mixture until it is evenly combined.
With the food processor lid on and the unit running, slowly add the oil in a thin stream until the ingredients are completely combined. Pay attention to the consistency of the mayonnaise stopping the flow of oil before you reach the level of thickness you want. Add the vinegar and pulse until smooth. Season to taste with salt and pepper.
I have seen an alternate method used to make mayonnaise. Use an immersion blender instead of a food processor. Instead of the bowl, use a glass measuring cup the blender fits into. Combine all ingredients in it. Place the blender all the way in until it’s at the bottom. Then turn the blender on and let it run until the mayonnaise begins to form, Slowly tilt the blender in the cup so it pulls more of the ingredients into the blender. Once that is set up and mayonnaise, slowly pull the blender up so it can continue combining the ingredients. Do this until you are at the top and everything is combined.
Edit: I made this again and substituted stone ground mustard for the Dijon. Oh my goodness, the extra zing of flavor the mustard seeds give the mayo is amazing!
Let me know if you try anything different.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
Simax Glassware 3843 4-Cup Cooking and Measuring Cup, Large
OXO Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
OXO Good Grips Silicone Jar Spatula
KitchenAid KFP740CR 9-Cup Food Processor
Cuisinart CSB-79 Smart Stick 2-Speed Immersion Blender