Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. It's quick and easy, and you can flavor it however you please. Get the Basic Mayonnaise recipe or try these other flavors: Garlic Mayonnaise, Herb Mayonnaise, Caesar Mayonnaise, or Tartar Mayonnaise.
- Total Time:
- Yield: Makes 1 1/3 cups
Source: Everyday Food, March 2011
- 2 large egg yolks
- 1 jarred roasted red pepper, patted dry
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 4 teaspoons fresh lemon juice
- 1 cup vegetable oil
- Coarse salt and ground pepper
Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.