Homemade mayonnaise is one of those kitchen skills that pays for itself: a single egg yolk emulsified with mild extra-virgin olive oil, lemon juice, and Dijon mustard into a creamy, pale condiment with no seed oils or preservatives. The slow-drip method through the processor's insert makes the emulsion practically foolproof. Once you make it, the jarred stuff stops being an option.
MAKES ABOUT 1 CUP/120 ML
There are a variety of ways to make homemade mayonnaise, but this one is my favorite. The key to making a good homemade mayonnaise is to use a mild-tasting extra-virgin olive oil.
INGREDIENTS
1 egg yolk, room temperature
1 tsp/5 ml Dijon mustard
1 tbsp/15 ml lemon juice
¼ tsp sea salt
¼ tsp pepper
1 cup/240 ml mild-tasting extra-virgin olive oil
COOKING INSTRUCTIONS
Place the egg yolk, mustard, lemon juice, salt and pepper in the bowl of a food processor fitted with the blade. While it’s running, add the olive oil to the insert. The insert should have a tiny hole in it that will allow the oil to slowly drip into the food processor. Leave the food processor running until all of the oil has dripped through. This emulsification process is key when making mayonnaise. Adjust salt and pepper to taste.
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Pro Tips
- The single biggest factor is the oil — use a mild-tasting extra-virgin olive oil. A bold, peppery oil makes the mayo bitter and grassy.
- The egg yolk must be at room temperature; cold yolks resist emulsifying and give you a thin, weepy result.
- Let the oil drip through the tiny hole in the processor's insert slowly while the machine runs — this emulsification process is the key to making mayonnaise.
- If the mayo breaks, start a fresh yolk in a clean bowl and whisk the broken mixture into it slowly — it almost always comes back.
- Adjust the salt at the end and remember the flavor mellows overnight as the lemon juice settles in.
Frequently Asked Questions
How long does homemade mayonnaise keep?
About a week in a sealed jar in the refrigerator. Use the freshest eggs possible and always keep it cold.
Can I make it without a food processor?
Yes — an immersion blender in a tall narrow jar is brilliantly easy, or whisk by hand in a slow, steady stream. The processor's drip insert just makes it foolproof.
Why is my mayonnaise too thick?
It thickens as it chills. Whisk in a teaspoon of water or lemon juice to loosen it back to a creamy, spoonable consistency.
What oil can I use besides olive oil?
Avocado oil makes a neutral, mild mayo if you find olive oil too strong. Avoid refined seed oils if you're keeping it paleo.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Place the egg yolk, mustard, lemon juice, salt and pepper in the bowl of a food processor fitted with the blade.
- While it’s running, add the olive oil to the insert. The insert should have a tiny hole in it that will allow the oil to slowly drip into the food processor. Leave the food processor running until all of the oil has dripped through. This emulsification process is key when making mayonnaise.
- Adjust salt and pepper to taste.
