Homemade Mayonnaise

Making your own mayonnaise is a simple and easy, but a word of warning - once you try this you'll never want to go back to the store bought stuff. Note that this recipe does use raw eggs, so use pasteurized eggs to reduce the risk of salmonella and please do not serve to the young, old, pregnant, or anyone with health concerns where salmonella could pose more significant problems.

Homemade Ingredients

Prep: 10 min
Total: 10 min
Yields about 1 1/4 cups mayonnaise

2 egg yolks
In a medium bowl, whisk egg yolks with an electric hand mixer for 15 seconds.
½ tablespoon lemon juice
1 teaspoon white wine or champagne vinegar
1 teaspoon kosher or sea salt
½ teaspoon Dijon mustard
1/8 teaspoon pepper
Add lemon juice, mustard, vinegar, salt, and pepper to bowl and mix well with hand mixer, about 15 seconds.
1 cup canola oil or vegetable oil
With electric hand mixer running on medium-high, add a drizzle of oil and mix well to form a stable emulsion. Continue to whisk and add oil in a very slow, steady stream, pausing as necessary to whisk until full incorporated.
1 tablespoon water
Add water and whisk until incorporated.
½ cup canola oil or vegetable oil
Add additional oil in a slow, steady stream and whisk as you did in prior step. Whisk until oil is fully incorporated and has emulsified into an incredible mayonnaise.
Transfer to a glass jar or container and cover tightly. Homemade mayonnaise will keep in the refrigerator for up to 3 days.