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