Ingredients
Wet Ingredients
- 2 egg yolks (free range and very fresh)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 500 ml / 2 cups canola or sunflower oil
Seasonings
- 1 teaspoon salt
- 3 cloves garlic, crushed (optional)
- A pinch or 2 of sugar
- Black pepper to taste
Instructions
- Prepare Ingredients: Gather 2 very fresh free-range egg yolks, lemon juice, Dijon mustard, garlic (if using), sugar, salt, black pepper, and canola or sunflower oil for the recipe to ensure freshness and flavor.
- Blend Base Ingredients: In a food processor, briefly blend the egg yolks, lemon juice, Dijon mustard, crushed garlic, and sugar until combined to form the base of your mayonnaise.
- Emulsify Oil: With the food processor running on a low speed, slowly drizzle the canola or sunflower oil in a thin, steady stream to allow the mixture to emulsify and thicken into a creamy mayonnaise.
- Season to Taste: Once all oil is incorporated, stop the processor and check the flavor. Add salt, black pepper, or any additional seasoning as desired and briefly pulse to combine.
- Adjust Consistency: If the mayonnaise is too thick, add 1 to 2 tablespoons of warm water and blend briefly to thin it out to your preferred consistency.
- Store Properly: Transfer the mayonnaise to a sterilized jar and refrigerate. Use within a few days as it contains no preservatives, and always store covered in the fridge.
Notes
- Use only very fresh, free-range eggs to minimize health risks associated with raw eggs.
- Fresh homemade mayonnaise has a shorter shelf life than store-bought versions; consume within 3-5 days.
- For a garlic-free version, simply omit the crushed garlic.
- You can substitute lemon juice with white vinegar if preferred.
- If mayonnaise breaks or doesn’t emulsify, start with a new egg yolk in a clean bowl and slowly whisk the broken mayo into it to rescue the batch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: International
