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Homemade Mayonnaise
A quick and easy homemade mayonnaise made with egg yolk, neutral oil, lemon juice, and mustard. Perfect as a spread, dip, or base for dressings.
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Cost Breakdown
Critical Success Points
- • Adding the oil extremely slowly while whisking (Step 3) – this is the make‑or‑break point for a stable emulsion.
Safety Warnings
- • Raw eggs can carry salmonella. Use fresh, refrigerated eggs or pasteurized egg yolks.
- • Do not leave mayonnaise at room temperature for more than 2 hours.
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