Homemade Mayonnaise (with optional herbs)

Homemade Mayonnaise| A FoodCentricLife.com

5 from 1 vote

Homemade Mayonnaise (with optional herbs)

Creamy homemade mayonnaise, the simple emulsion of egg yolks and oil, plus a little vinegar or lemon juice and spices. Nothing form a store bought jar compares. It takes a little patience to make, but your tastebuds will be rewarded. If you have never used dry mustard, find it in the spice aisle. If you like it more lemony, add a little lemon juice at the end.

Prep Time20

Cook Time0

Total Time20

Course: condiment, Dip, Dressing

Cuisine: American

Servings:

Calories: 184kcal

Author: Sally Cameron

Equipment

blender

Ingredients

2 large egg yolks
2 teaspoons white wine vinegar or lemon juice
½ teaspoon dry mustard
1/16 teaspoon sea salt
1/16 teaspoon ground white pepper
1 pinch cayenne pepper
1 cup olive oil or avocado oil
2-3 teaspoons finely chopped fresh herbs of choice, optional parsley, dill, chives, cilantro or tarragon

Instructions

In a small bowl, whisk together the egg yolks, vinegar (or lemon juice), dry mustard, salt, pepper and cayenne until smooth. Place the olive oil in a measuring cup or small pitcher than has a pour spout from which you can easily control pouring.
Twist a long kitchen towel into a circle and nest the bowl in it for stability. You can also place the towel and bowl inside a pan to hold it steady. With one hand whisk and the other hand drizzle in the oil. Start a drop at a time and whisk fast. Drop by drop, keep adding and whisking until the emulsion starts to get creamy and thick. When you have added about 2 tablespoons of oil, pour the emulsion into your blender. Scrape every bit out with a flexible spatula.
Start the blender on low with the lid on and the center cap off. This will reduce splattering. Start adding the oil a few drops at a time in a fine thin stream. Keep going until all of the oil is incorporated and you have thick, creamy mayonnaise. It will take about 20 minutes to incorporate all of the oil. Be patient and go slow. Finish by stirring in fresh chopped herbs if desired.

Notes

If you get impatient and try to add the oil quickly, your emulsion might “break” or turn to liquid. If that happen, it can be fixed. You will need an extra egg yolk. See notes in the post.

Nutrition