Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)

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  • Add mustard, anchovies, Parmesan, 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.

Cook's Notes

If the mayonnaise separates after the oil is added, the mixture has broken. To bring it to a creamy state, add an egg yolk and 1 teaspoon tepid water to a clean bowl, and slowly add the broken mayonnaise while whisking constantly. Then, whisk in 1/4 cup more oil.

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