Creamy Homemade Mayonnaise: Your New Favorite Condiment
This homemade mayonnaise is rich and creamy, perfect for enhancing sandwiches, dips, and more.
Equipment
- Medium bowl
- Whisk
Ingredients
For the Base
- 2 large egg yolks Use fresh for best flavor
- 1 tablespoon fresh lemon juice Can substitute with white wine vinegar
- 1 tablespoon Dijon mustard Essential for flavor and emulsification
For the Emulsion
- 1 cup canola oil Can substitute with olive oil for a different flavor
- 1 teaspoon sea salt Adjust to taste
- 1 pinch cayenne pepper Optional for added heat
Instructions
How to Make Homemade Mayonnaise
- In a medium bowl, whisk together the egg yolks, fresh lemon juice (or vinegar), and Dijon mustard until smooth and creamy.
- Gradually add the canola oil, starting with just a drop at a time while constantly whisking.
- Once the emulsion starts to form, continue to add the oil in a steady, thin drizzle while whisking vigorously.
- If your mayonnaise turns out too thick, loosen it by whisking in a little more lemon juice or vinegar.
- Whisk in sea salt and a pinch of cayenne pepper (if using) to enhance the flavors.
Notes
Store in an airtight container in the fridge for up to one week. For a garlic aioli, stir in minced garlic if desired.