Description
Creamy, homemade mayonnaise is surprisingly easy to make. This recipe uses simple ingredients and a food processor for a quick, delicious result.
Ingredients
Units
Scale
- 2 whole Safest Choice Eggs
- 1 tbsp (15 ml) vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) dijon style mustard
- 1/2 tsp salt
- 1 cups (237 ml) mixed oil
Instructions
- Crack the eggs into a food processor fitted with a steel blade. Add the vinegar, lemon juice, mustard, and salt. Pulse a few times to combine.
- With the processor running on low speed, begin adding the oil in a very thin, steady stream through the feed tube. This should take about 2 minutes — patience here is key to a stable emulsion.
- Continue streaming in the oil until the mixture thickens and becomes glossy. You’ll hear the processor tone change when the emulsion catches.
- Taste and adjust the salt and lemon juice as needed. Transfer to a clean jar, cover, and refrigerate. The mayonnaise will keep for up to one week.
Notes
- Use room temperature eggs for optimal emulsification; the yolks will incorporate the oil more smoothly.
- For a richer flavor, substitute avocado oil or extra virgin olive oil for part of the mixed oil.
- Store homemade mayonnaise in an airtight container in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 0
- Sodium: 100
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Carbohydrates: 1
- Fiber: 0
- Protein: 1
- Cholesterol: 50