Homemade Mayonnaise

Ingredients

• 2 large Egg yolk (room temperature)
• 1 cup Neutral oil (e.g., canola or vegetable oil) (room temperature)
• 2 tablespoons Fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard (smooth)
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon White pepper (optional) (for mild heat)

Instructions

1. Prepare ingredients

   Separate the yolks from the whites of two large eggs and let the yolks come to room temperature. Measure out the oil, lemon juice, mustard, salt, and pepper.

   Time: PT2M

2. Combine yolk and mustard

   In the mixing bowl, whisk together the egg yolks and Dijon mustard until the mixture is smooth and slightly pale.

   Time: PT2M

3. Emulsify the oil

   Very slowly begin to drizzle the neutral oil into the yolk‑mustard mixture while whisking continuously. Start with just a few drops at a time; as the mixture thickens, you can add a thin, steady stream.

   Time: PT5M

4. Season and finish

   When all the oil is incorporated and the mayonnaise is thick and glossy, whisk in the lemon juice, salt, and optional white pepper. Taste and adjust seasoning if needed.

   Time: PT1M

5. Transfer and store

   Transfer the mayonnaise to a clean airtight jar. Refrigerate immediately.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

0 g

Fat

13 g

Fiber

0 g

Ingredient Substitutions

• Instead of Egg yolk: Pasteurized egg yolk, Aquafaba (for vegan version, see notes)
• Instead of Neutral oil (e.g., canola or vegetable oil): Sunflower oil, Grapeseed oil
• Instead of Fresh lemon juice: White wine vinegar, Apple cider vinegar
• Instead of Dijon mustard: Yellow mustard, Stone-ground mustard
• Instead of Salt: Sea salt, Kosher salt
• Instead of White pepper (optional): Black pepper, Paprika for color

Equipment Needed

• Medium mixing bowl
• Whisk or immersion blender
• Measuring spoons
• Spatula (optional)

Critical Steps — Do Not Skip

• Adding the oil extremely slowly while whisking (Step 3) – this is the make‑or‑break point for a stable emulsion.

Chef Tips from the Video

• For a richer flavor, replace half of the neutral oil with extra‑virgin olive oil, but add it slowly to avoid bitterness.
• Add a pinch of smoked paprika for a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Up to 7 days in a sealed container.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Make the mayo a day ahead to allow flavors to meld.
• If the mayo looks a little thin after refrigeration, whisk in a teaspoon of warm water to loosen.