No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Homemade Mayonnaise

  • yield: Makes 1 cup

advertisement

advertisement

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. Step 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. Step 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.

Source
Martha Stewart's Cooking School, Episode 107

advertisement

advertisement

Reviews (1)

  • 23 Feb, 2013

    This is what I have been looking for since I have allergies and can tweek this for so many kinds of dressings. Thank you martha