Homemade Mayonnaise
By America's Test KitchenPublished on March 10, 2013
Time
10 minutes
Yield
Serves 12 (Makes 3/4 cup)
Ingredients
2 large egg yolks 4 teaspoons fresh lemon juice ¼ teaspoon Dijon mustard ⅛ teaspoon sugar ¼ teaspoon table salt ¾ cup canola oil (or other vegetable oil)
Before You Begin
This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- In food processor, combine yolks, lemon juice, mustard, sugar, salt, and pepper until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, if needed.
Time
10 minutesYield
Serves 12 (Makes 3/4 cup)Ingredients
2 large egg yolks
4 teaspoons fresh lemon juice
¼ teaspoon Dijon mustard
⅛ teaspoon sugar
¼ teaspoon table salt
¾ cup canola oil (or other vegetable oil)
Ingredients
2 large egg yolks
4 teaspoons fresh lemon juice
¼ teaspoon Dijon mustard
⅛ teaspoon sugar
¼ teaspoon table salt
¾ cup canola oil (or other vegetable oil)
Ingredients
2 large egg yolks
4 teaspoons fresh lemon juice
¼ teaspoon Dijon mustard
⅛ teaspoon sugar
¼ teaspoon table salt
¾ cup canola oil (or other vegetable oil)
Before You Begin
This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
- In food processor, combine yolks, lemon juice, mustard, sugar, salt, and pepper until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, if needed.
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