Foolproof Homemade Mayonnaise

Homemade mayonnaise is a game-changer – it’s rich, creamy, and packed with flavor. Making it from scratch might seem intimidating, but fear not! This foolproof recipe will guide you through the process step by step. The key to success is to take it slow and steady, and you’ll have a perfect batch of mayonnaise in no time. You can use this versatile mayo in sandwiches, dressings, dips, and more. So, let’s get whisking!

Makes 2 cups

INGREDIENTS:

• 2 large egg yolks
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice (from 1 lemon) or more to taste
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon; optional)
• About 2 tablespoons water
• 1 cup canola oil
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

To Make the Mayonnaise with an Immersion Blender:

1. Combine the egg yolks, mustard, lemon juice, garlic (if using), and 1 tablespoon of water in a tall, narrow cup that is just wide enough to fit the head of the immersion blender. Carefully pour the canola oil on top.
2. Slowly submerge the head of the immersion blender, reaching the bottom of the cup. Hold the cup flat and steady, then turn on the blender. It should create a vortex, pulling the oil down and creating a smooth, creamy mayonnaise.
3. Slowly lift the head until all the oil is incorporated. Scrape the mixture into a medium bowl set in a heavy saucepan lined with a towel to stabilize it. Whisking constantly, slowly drizzle in the olive oil. Add salt and pepper to taste and whisk to combine. Adjust the consistency with up to 1 tablespoon more water if needed. The mayonnaise can be stored in a sealed container in the refrigerator for up to 2 weeks.

To Make the Mayonnaise with a Food Processor:

1. Pour the canola oil into 4 to 6 compartments of an ice cube tray and place it in the freezer until fully frozen.
2. Combine the egg yolks, mustard, lemon juice, garlic (if using), and 1 tablespoon of water in the bowl of a food processor. Add 2 of the frozen oil cubes and run the machine until the large chunks are broken down, about 5 seconds. Scrape down the lid and sides with a rubber spatula.
3. Add the remaining frozen oil cubes and run the food processor again until the mayonnaise is smooth, about 5 seconds longer.
4. Transfer the contents to a medium bowl set in a heavy saucepan lined with a towel to stabilize it. Whisking constantly, slowly drizzle in the olive oil. Add salt and pepper to taste and whisk to combine. Adjust the consistency with up to 1 tablespoon more water if needed. The mayonnaise can be stored in a sealed container in the refrigerator for up to 2 weeks.

With this foolproof recipe, you’ll never need to buy store-bought mayonnaise again. It’s a breeze to whip up, and the result is a smooth, creamy, and flavorful homemade mayo that you can use in a variety of dishes. So, say goodbye to the greasy and bland store-bought versions and say hello to the deliciousness of homemade mayonnaise!