Homemade Mayonnaise
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 248
- Total Fat
- 28
- Saturated Fat
- 2
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 23
- Sodium
- 74
- Total: 5 min
- Active: 5 min
Ingredients
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.