Homemade Mayonnaise

Name: Homemade Mayonnaise
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 2 cups
Ingredients: 2 large egg yolks; 1 1/2 teaspoons Dijon mustard; 2 tablespoons distilled white vinegar; Kosher salt; 2 cups canola oil

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Level: Easy

Total: 5 min
Active: 5 min

Yield: 2 cups

Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.

Level: Easy

Total: 5 min
Active: 5 min

Yield: 2 cups

Ingredients

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2 large egg yolks

1 1/2 teaspoons Dijon mustard

2 tablespoons distilled white vinegar

Kosher salt

2 cups canola oil

Directions

Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.

Cook’s Note

If the mayonnaise breaks, transfer the broken mixture to a spouted measuring cup. Add 1 egg yolk and 2 tablespoons water to a clean food processor and process to combine. With the machine running, slowly drizzle in the broken mayo as before.