Creamy Homemade Mayonnaise
Prep: 5m Cook: 0m Total: 5m
homemade mayonnaise mayo creamy mayo from strach
Indulge your taste buds in the rich and velvety goodness of our Creamy Homemade Mayonnaise! Elevate your culinary creations with this simple yet luxurious condiment that boasts a smooth texture and a burst of flavorful richness. Made with just a handful of high-quality ingredients, our homemade mayo is the perfect addition to sandwiches, salads, and dips. Crafted with care and attention to detail, our recipe ensures a velvety consistency that effortlessly coats every bite. The combination of fresh, free-range eggs, premium quality oil, and a hint of tangy Dijon mustard creates a harmonious symphony of flavors that will leave you reaching for more. This homemade mayo is not only a delicious addition to your kitchen but also offers the satisfaction of knowing exactly what goes into your food. Say goodbye to store-bought versions filled with preservatives and additives; our recipe embraces simplicity without compromising on taste. To make your own batch of Creamy Homemade Mayonnaise, follow our easy-to-follow instructions. Whether you're a seasoned chef or a novice in the kitchen, this recipe guarantees success and a jar full of culinary magic. Elevate your dishes and treat your palate to the unmatched delight of homemade goodness – your taste buds will thank you!
- 1 large egg at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt, or more to taste
- 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best
- 1 teaspoon fresh lemon juice, optional
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Ingredients
- 1 large egg at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt, or more to taste
- 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best
- 1 teaspoon fresh lemon juice, optional
Instructions
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
- When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
- Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.