Making Homemade Mayonnaise is easier than you think! Here are my easy step-by-step instructions to create delicious, creamy mayo right in your own kitchen.
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 32servings
Ingredients
3egg yolks
1tablespoonlemon juicemore as needed
½teaspoonsalt
¼teaspoondry mustard
¾cupcanola oil
¾cupolive oil
2tablespoonsboiling water
Instructions
Warm the bowl with hot water. Dry it well.
Add the egg yolks and whisk for 1 minute until they are thick and sticky.
Add the lemon juice, salt, and mustard. Using a large wire whisk beat for 30 seconds more.
Begin adding the oil drop by drop while beating constantly. A speed of 2 strokes per second is adequate and you can switch hands but do not stop beating until the mayonnaise has begun to thicken.
Once the mayonnaise has thickened (this will occur when about 1/3 to 1/2 cup of oil has been incorporated), add the oil a little faster in a steady thin stream until all of the oil has been beaten in.
When the mayonnaise becomes too thick to whisk, beat in drops of lemon juice to thin it out. Then continue with the oil.
After all oil has been incorporated, beat in the boiling water. This will help prevent curdling and separation of the mayonnaise.
If not using immediately, store in a small bowl covered with plastic wrap. Push the plastic wrap down onto the top of the mayonnaise to prevent a skin from forming.
Notes
Choose a neutral flavored oil such as canola.
Use fresh eggs and freshly squeezed lemon juice.
Store the finished mayo in an airtight container with a piece of plastic wrap pressed onto the surface. Place the container in the coldest part of the refrigerator, ideally at the back. Best consumed within one week.