Ingredients for Mayonnaise From Scratch
- 2 large egg yolks
- Fine Salt
- Ground Pepper
- Dry Mustard
- Sugar
- 2 tablespoons lemon juice
- White Vinegar
- Canola Oil
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How to Make Mayonnaise From Scratch
- In a mixing bowl, whisk together 2 large egg yolks, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 tablespoons lemon juice and 1 tablespoon white wine vinegar. Whisk half of this mixture into the egg yolk mixture.
- With the whisk attachment on medium-high speed (or using a hand whisk vigorously), slowly drizzle in 1 cup of neutral-flavored oil (like canola or grapeseed), a few drops at a time, until the mixture begins to thicken and lighten in color.
- Reduce the mixer speed to medium (or continue whisking vigorously by hand), and increase the oil flow to a thin, steady stream.
- Once about half the oil is incorporated, add the remaining lemon juice and vinegar mixture.
- Continue whisking until all the oil is fully incorporated and the mayonnaise is thick and creamy.
- Taste and adjust seasoning as needed, adding more salt, lemon juice, or vinegar to your preference.
- Let the mayonnaise sit at room temperature for 1-2 hours to allow the flavors to meld, then refrigerate for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
12g
Carbs
0g
