Homemade Mayonnaise
Description
Nothing beats the rich, velvety texture of fresh homemade mayonnaise. This classic condiment relies on just a few simple ingredients: fresh egg yolks, bright lemon juice, a hint of white pepper, and neutral vegetable oil. Unlike store-bought versions, this batch reveals a pure, vibrant egg flavor with a luxurious mouthfeel that transforms simple sandwiches and potato salads. The process is quick, requiring only patience to slowly emulsify the oil into the yolks. It is an essential pantry staple for any home cook, offering superior taste and control over salt and acidity. Serve it immediately for the best texture, or store it in the fridge for up to a week.Ingredients
Directions
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Place egg yolks, lemon juice, white pepper, and salt in the bowl of a food processor.
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Pulse briefly to combine the ingredients until smooth.
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With the processor running, slowly drizzle in the vegetable oil in a thin, steady stream.
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Continue processing until all the oil is incorporated and the mayonnaise is thick and creamy.
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Alternatively, whisk yolks, lemon juice, pepper, and salt in a bowl until blended.
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While whisking constantly, add the oil drop by drop initially, then in a slow stream, until emulsified.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3622.3kcal
- % Daily Value *
- Total Fat 379.8g585%
- Saturated Fat 67.2g337%
- Cholesterol 3240.0mg1080%
- Sodium 2608.8mg109%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 0.2g1%
- Sugars 11.1g
- Protein 48.1g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store in an airtight container in the refrigerator for up to 1 week. Because this recipe uses raw eggs, consume promptly and do not freeze.
**Troubleshooting:** If your mayonnaise breaks (separates), start with a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture as if it were oil. This often rescues the emulsion.
**Variations:** Add minced garlic for aioli, or mix in herbs like dill or chives for a flavored spread. You can substitute half the vegetable oil with olive oil for a fruitier taste, though it may darken the color.
**Food Safety:** Use pasteurized eggs if you are concerned about raw egg safety, especially for pregnant women, young children, or immunocompromised individuals.
