Homemade Mayonnaise
10m prep 0s cook 10m ready
Homemade mayonnaise is surprisingly easy to make and tastes better than store-bought. This recipe yields a rich, creamy condiment perfect for sandwiches or as a base for aioli.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 4.22 mg
- Magnesium: 29.6 mg
- Phosphorus: 406 mg
- Potassium: 295 mg
- Zinc: 2.65 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 large egg yolks
- 2 tbsp cold water
- 1 tbsp champagne vinegar
- 1 tbsp freshly squeezed lemon juice
- 1 1/2 tsp Dijon mustard
- 1 tsp ground white pepper
- 3 cup canola oil
Let's Cook
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Step 1.
In the bowl of a food processor, combine 4 large egg yolks, 2 tablespoons cold water, 1 tablespoon champagne vinegar, 1 tablespoon freshly squeezed lemon juice, 1½ teaspoons Dijon mustard, and 1 teaspoon ground white pepper. Process until smooth, about 10 seconds.
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Step 2.
With the food processor motor running, slowly drizzle in 3 cups canola oil through the feed tube in a thin, steady stream. Continue processing until the mixture is thick and emulsified, about 1-2 minutes. The mayonnaise should be pale yellow and hold its shape.
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Step 3.
Transfer the mayonnaise to a lidded glass jar and refrigerate. It will keep for up to 1 week.
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