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

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 oil of choice olive oil, avocado oil, or a clean neutral oil

Optional add-in's (more ideas in notes)

2-3 teaspoons finely chopped fresh herbs of choice 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 oil in a measuring cup or small pitcher with a pour spout so you can control the flow.
Twist a long kitchen towel into a circle and nest the bowl in it for stability. With one hand, whisk constantly while slowly drizzling in the oil with the other. Start drop by drop and whisk quickly until the emulsion begins to look creamy and thick. Once you’ve added about 2 tablespoons of oil, scrape the emulsion into a blender with a flexible spatula.
Start the blender on low with the lid on and the center cap removed. Slowly drizzle in the remaining oil in a very thin stream until all of the oil is incorporated and the mayonnaise is thick, creamy, and fully emulsified. This can take 15–20 minutes total. Be patient and go slowly.
Stir in fresh chopped herbs, if using.

Notes

How to fix broken mayo

If you get impatient and add the oil too quickly, the emulsion may “break” and turn thin or liquid. Don’t worry; it can usually be fixed. Whisk 1 fresh egg yolk in a medium bowl until smooth. Very slowly drizzle the broken mayonnaise into the yolk while whisking constantly. As it re-emulsifies, it will thicken again. Once stable, add the remaining broken mayonnaise a little faster, but still in a steady stream.

Variations

Herbed mayonnaise – Stir in finely chopped dill, chives, parsley, tarragon, basil, or a blend of herbs.
Garlic mayonnaise – Add fresh microplaned garlic or a little garlic powder for a quick aioli-style mayo.
Spicy mayonnaise – Stir in Sriracha, hot sauce, cayenne, chipotle powder, or chili powder.
Smoky mayonnaise – Add smoked paprika or chipotle powder for smoky depth, and even a few drops of liquid smoke.
Zesty mayonnaise – Add lemon zest, lime zest, or an extra squeeze of citrus juice to brighten the flavor.
Savory mayonnaise – Add onion powder, curry powder, or your favorite seasoning blend.

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