How to Make Mayonnaise

Ingredients

• 3 pieces Egg Yolks (separated from large eggs, room temperature)
• 300 ml Neutral Oil (neutral-flavored oil such as grapeseed, canola, or sunflower)
• 1 tsp English Mustard (adds subtle heat)
• 0.5 tsp Salt (fine sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Lemon Juice (about half a lemon, freshly squeezed)

Instructions

1. Separate Egg Yolks

   Separate the yolks from three large eggs, keeping the yolks in a clean mixing bowl and discarding or reserving the whites.

   Time: PT2M

2. Add Mustard and Whisk

   Add 1 tsp English mustard to the yolks and whisk vigorously until fully combined and slightly thickened.

   Time: PT2M

3. Begin Slow Oil Drizzle

   Start adding the neutral oil drop‑by‑drop while whisking continuously. The first 30 seconds are crucial; add the oil extremely slowly to start the emulsion.

   Time: PT2M

4. Continue Adding Oil

   Once the mixture begins to thicken, pour the remaining oil in a thin, steady stream while whisking until all 300 ml is incorporated and the mayo is glossy and thick.

   Time: PT2M

5. Season the Mayonnaise

   Add ½ tsp salt, ¼ tsp freshly ground black pepper, and 1 tbsp fresh lemon juice. Whisk briefly to combine.

   Time: PT1M

6. Final Blast

   Give the mayo a quick final whisk (a "blast") to ensure a smooth, creamy texture.

   Time: PT1M

7. Store

   Transfer the mayonnaise to a clean jar, seal, and refrigerate. Use within 3‑4 days.

   Time: PT1M

Nutrition Facts

Calories

100

Protein

0g

Carbohydrates

0g

Fat

11g

Fiber

0g