Description
This homemade mayonnaise is rich, creamy, and can be adjusted to your taste.
Ingredients
Scale
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1 cup neutral oil (such as canola or grapeseed)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Gather all ingredients at room temperature.
- In a medium bowl, whisk together the egg yolks and Dijon mustard until fully combined.
- While continuously whisking, slowly drizzle in the neutral oil until the mixture emulsifies and thickens.
- Stir in the lemon juice and salt; taste and adjust seasoning if desired.
- If too thick, whisk in a teaspoon of water at a time until you achieve the desired consistency.
- Transfer to an airtight container and refrigerate for up to one week.
Notes
- Homemade mayonnaise can last in the refrigerator for up to one week.
- Use fresh, high-quality eggs for the best flavor.
- Prep Time: 10 minutes
- Category: Condiments
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons