You can make mayonnaise with ingredients you probably already have in your kitchen.Photo Credit : Amy Traverso
When it comes to mayonnaise, we’re always perfectly happy to open up a bottle of Hellmann’s or Cain’s, but making your own mayonnaise is a delight. It only takes about five minutes and yields a sauce with wonderful richness, especially if you use a buttery olive oil. Just be sure drizzle the oil into the egg yolks very slowly at first — a few drops at a time. As long as you do that, you’ll be off to the races. Add fresh herbs, garlic, chile paste, or other favorite flavors and slather your homemade mayonnaise on sandwiches, fold it into chicken salad, or use as a dipping sauce.
A note about cooking with raw eggs: We only make mayonnaise with eggs from local farms that we trust. Alternately, we’ll also use pasteurized eggs, which are sold at many supermarkets. However, if you are immunocompromised or cooking for infants or elders, you might want to stick with store-bought mayo.
1 egg yolk
1/2 teaspoon Dijon mustard
1 cup olive oil
1 teaspoon lemon juice
3/4 teaspoon white wine vinegar
Kosher or sea salt, to taste
In a medium bowl, whisk together the egg yolk and the mustard. Whisking constantly, begin adding the oil just a few drops at a time. Be patient with this step — if you add the oil to quickly, the sauce will break. When you have added about half of the oil, you can begin streaming it in in a slow drizzle. Keep whisking. The mayonnaise should maintain a thickness at this point, and the whisk should make streaks as you go. When all the oil has been added, whisk in the lemon juice, vinegar, and salt.