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Basic mayonnaise
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Homemade mayonnaise: a delicious must-have, whether handmade or using a food processor.
Ingredients:
  • 2 egg yolks, at room temperature
  • 2-15.90 gm fresh lemon juice
  • Pinch of salt
  • 100ml olive oil
  • 100ml vegetable oil
  • Freshly ground white pepper
Instructions:
  • Combine all the ingredients in a bowl and mix them by hand until well combined.
  • In a large glass or ceramic bowl, combine egg yolks, 2 teaspoons of lemon juice, and a pinch of salt. To prevent movement, place the bowl on a damp cloth while whisking with a balloon whisk until the mixture thickens.
  • Combine the olive and vegetable oil in a measuring jug. Add a few drops of oil to the egg yolk mixture and whisk until fully incorporated. Slowly incorporate the oil into the mixture either by pouring it in a steady stream while whisking constantly or by adding 1 tablespoon at a time, ensuring the oil is well whisked in before the next addition to avoid separation or curdling. Gradual whisking is key to successfully emulsifying the oil for a smooth mayonnaise.
  • After blending in all the oil, sample the mixture and enhance the flavors with more lemon juice, salt, and pepper to your liking. Store in a sealed container, placing plastic wrap on top of the mayonnaise to keep it fresh. Refrigerate and use as needed.
  • Utilize a food processor.
  • Combine the egg yolks, 2 teaspoons of lemon juice, and a pinch of salt in a food processor or blender and blend until slightly thickened.
  • Combine olive and vegetable oil in a measuring jug. While the blender is on, pour the oil slowly into the egg-yolk mixture, making sure to scrape the sides occasionally until the mixture turns thick, creamy, and pale. If the mixture thickens too quickly, add about 2 teaspoons of hot water to thin it out before continuing to add the rest of the oil.
  • Adjust the seasoning of the mayonnaise with more lemon juice, salt, and pepper to taste. Store in an airtight container, covering the surface with plastic wrap before sealing with a lid. Refrigerate until ready to use.

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