Mayonnaise Recipe

Course: condiment, Sauce

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: tablespoons (2½ cups)

Calories: 102kcal

Learn how to make mayonnaise at home for the easiest, creamiest sauce, dressing, or spread.

Add the egg yolks, mustard, and vinegar to a medium bowl. Use an immersion blender in a circular motion around the bowl, to combine.
4 large egg yolks, 1 tablespoon Dijon mustard, 2 tablespoons white vinegar
Slowly stream in the oil, a couple drops at a time, while blending in a circular motion. Continue to add the oil very slowly until it is combined and a shiny mayo has formed.
2 cups vegetable oil
Add in the lemon juice and salt. Blend once until just combined.
2 tablespoons fresh lemon juice, 1 teaspoon kosher salt

Yield: This recipe yields approx. 2½ cups of mayonnaise.

Use room temperature ingredients for the best results.
Experiment with different amounts of vinegar and lemon to suit your tastes.
If you don't have an immersion blender, use a food processor or whisk by hand. I do not recommend using a blender.
Take extra care to add the oil very very slowly at first. Once the mayo starts to come together and emulsify, you can add it a little faster.
If your mayonnaise emulsion breaks, simply add a bit more vinegar to balance out having added too much oil.
If your mayonnaise is runny because you used cold ingredients, add another egg yolk, but make sure it is at room temperature!

Storage: Store mayonnaise in an airtight container in the refrigerator for up to 5 days.