How to Make Mayonnaise
This easy homemade mayo recipe makes a versatile condiment that’s richer and more flavorful than store-bought. Slather it on sandwiches, use as a dip for veggies or dollop onto potatoes.
By Elizabeth Harris, Contributing Editor and Peggy Woodward, Food Editor
Mayonnaise from scratch is worth the extra effort. This foolproof, easy recipe uses only pantry ingredients, is free of preservatives and stays fresh in your fridge for up to a week.
Homemade Mayonnaise Recipe
What you’ll need:
- Prep/Total Time: 25 min.
- Double boiler or metal bowl over simmering water
- Small bowl
- 2 egg yolks
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Dash white pepper
- 1 cup olive oil
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Gently cooking the eggs this way makes them safe to eat without compromising the texture of the mayonnaise.
After taking the pan off the heat, keep stirring, and quickly place the bottom of the pan in a bowl of ice water. Continue stirring for 2 minutes or until cooled.
Transfer to a blender. Add salt and pepper to taste. Start processing, adding oil in a steady stream, slowly at first and more steadily as the mayonnaise thickens. (Adding oil too quickly might cause the mayo to split.) When the mayo is the texture you like, you’re done! Know that it will thicken more as it cools.
Transfer the mayo to a small bowl. Serve or cover and refrigerate for up to 7 days.
Makes: 1-1/4 cups