2000s Recipes + Menus
Homemade Mayonnaise
- Makesabout 1 cup
- Active Time:10 min
- Start to Finish:10 min
January 2008
Homemade mayonnaise has a silkiness, an elegance, that you won’t find in any commercial preparation. Making it by hand isn’t hard (or time-consuming), but patience, constant whisking, and attention to detail are the keys to success.
- 1 large egg yolk, at room temperature 30 minutes
- 1/2 teaspoon Dijon mustard
- 3/4 cup olive or vegetable oil (or a combination), divided
- 1 teaspoon white-wine vinegar or cider vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon white pepper
-
Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.
Cooks' note:The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area.
Mayonnaise keeps, covered and chilled, 2 days.
Mayonnaise keeps, covered and chilled, 2 days.
- Keywords
- scott peacock,
- dressing,
- web-exclusive recipes
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