Homemade Mayonnaise

  • Yield: Makes 1 cup

Source: Martha Stewart's Cooking School, Episode 107

Ingredients

  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • White pepper
  • 1 cup grapeseed, sunflower, or safflower oil

Directions

  1. By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.

  2. Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.

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