Homemade Mayonnaise

Homemade mayonnaise is rich, creamy, and tangy in a way stuff from the jar can’t duplicate. Whipping up your own mayo also is a use of leftover egg yolks from making meringues and other egg-white-based recipes (like our Chocolate Angel Food Cake); the fresher the eggs, the silkier, tastier and more golden your mayonnaise will be. I enjoy the satisfaction of whipping the egg yolks by hand, but you could use a blender, food processor or stand mixer fitted with a whisk attachment (a good idea if you decide to double or triple this recipe). The amount of oil you’ll use depends on the size of the yolks and how thick you like your mayonnaise; for a stiff sauce, use more oil. This homemade mayonnaise is great spread on a sandwich, as well as in other recipes, like Bestest Buttermilk-Chive Dressing. I also love this homemade mayonnaise recipe as a dipper for roasted baby potatoes or sauteed shrimp. To make aioli, substitute extra-virgin olive oil for canola, and add a clove or two of garlic that’s been mashed to a paste.

2 large egg yolks
2 teaspoons fresh lemon juice OR white wine vinegar
1/2 teaspoon Dijon mustard
3/4 to 1 cup canola oil
Salt to taste
Pinch cayenne pepper (optional)

Combine yolks, juice or vinegar, and mustard in a medium bowl. Whisk until smooth. Start adding oil one drop at time, whisking constantly, until an emulsion forms. Then add the oil in a steady drizzle, whisking constantly, until desired consistency. If the mayonnaise becomes too thick, add a bit more juice or vinegar. Whisk in salt to taste and cayenne, if desired.

Makes 1 cup

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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