A homemade mayonnaise recipe is simple to make and has better flavor than store-bought. Also,mayonnaise is the “mother” (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing. Use to to brighten up classic comfort dishes such as an egg salad sandwich.
Game plan: Have all the ingredients at room temperature before you start. Since the egg doesn’t get cooked, use one that’s very fresh or pasteurized. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 1/3 cups vegetable or canola oil
- 4 teaspoons white wine vinegar or freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- Combine the egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until the mixture is evenly combined.
- With the processor running, slowly add the oil in a thin stream until completely combined. Add the vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
Variation (hand-whisked method):
- Combine the egg yolk only and mustard in a bowl and whisk until well mixed.
- Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper to taste.