Description
This classic homemade mayonnaise recipe yields a creamy and rich condiment perfect for sandwiches, salads, and dips. Made from simple ingredients like egg yolks, Dijon mustard, vinegar, and oil, it boasts a smooth texture and tangy flavor from fresh lemon juice, all emulsified effortlessly using an immersion blender.
Ingredients
Scale
Mayonnaise Ingredients
- 4 large egg yolks (room temperature)
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar
- 2 cups vegetable oil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon kosher salt (or to taste)
Instructions
- Combine base ingredients: Add the egg yolks, Dijon mustard, and white vinegar to a medium bowl. Using an immersion blender, blend these ingredients in a circular motion around the bowl until fully combined and smooth.
- Emulsify with oil: Slowly stream in the vegetable oil, starting with a few drops at a time while continuously blending in a circular motion. Gradually increase the flow once the mixture begins to emulsify. Continue adding the oil very slowly to ensure a thick, shiny mayonnaise is formed without breaking the emulsion.
- Finish with lemon juice and salt: Add the fresh lemon juice and kosher salt to the bowl. Blend briefly once more until just combined, enhancing the tang and seasoning without overmixing.
Notes
- Use room temperature egg yolks for better emulsification.
- Adding the oil very slowly at first ensures the mayonnaise emulsifies properly and doesn’t separate.
- Feel free to adjust the vinegar and lemon juice balance to taste for different tang levels.
- Store homemade mayonnaise in an airtight container in the refrigerator and consume within 3-5 days.
- For a different flavor profile, experiment with olive oil or flavored oils but be cautious as they can alter the taste and texture.
