Description
This homemade mayonnaise recipe is a creamy, tangy condiment made from simple ingredients like eggs, lemon juice, Dijon mustard, and neutral oil. Whipped up in a food processor, it’s a fresh and customizable alternative to store-bought versions, perfect for sandwiches, dressings, and dips.
Ingredients
Ingredients
- 2 eggs (at room temperature)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 ⅓ cup neutral oil (such as canola, vegetable, or grapeseed oil)
- ¼ teaspoon salt
Instructions
- Combine base ingredients: Place the eggs, lemon juice, and Dijon mustard into a small food processor, ensuring the blade is touching the ingredients for proper emulsification. Process for 30 seconds, then stop to scrape down the sides.
- Continue blending: Process for another 30 seconds to create a smooth mixture.
- Add oil gradually: With the food processor running, slowly stream in the oil a few drops at a time at first, encouraging the mixture to emulsify and thicken. This careful start is crucial for proper emulsification.
- Increase oil flow: Once the mixture begins to look creamy and thick, increase the rate of oil addition until all oil is incorporated. This process takes approximately 10 minutes in total.
- Season and finish blending: Add salt, scrape down the sides of the processor bowl, and blend for an additional 30 seconds to fully combine and smooth out the mayonnaise.
- Store: Transfer the mayonnaise to an airtight container and refrigerate. Use within 5 days for best freshness.
Notes
- Ensure eggs are at room temperature to help with emulsification and texture.
- Use a neutral oil with a mild flavor; olive oil can be used but may alter the taste.
- Slowly adding oil is key to prevent the mayonnaise from breaking.
- For a thicker mayonnaise, you can use less oil, or continue blending slightly longer.
- Refrigerate mayonnaise and consume within 5 days for food safety.
