Make your Own Mayonnaise in Minutes
Mayonnaise takes less than 5 minutes to make, healthier and more delicious than store-bought.
Servings 2 cups
Equipment
Ingredients
- 2 large eggs room temperatue
- 2 tbsp. Dijon mustard
- 2 tbsp. red or white wine vinegar
- 1/2 tsp. kosher salt or more to taste
- 2 cups canola or vegetable oil
- 2 tsp. fresh lemon juice optional
Instructions
- You can whisk by hand, but easier done with a hand blender or in a food processor. All your ingredients need to be at room temperature to get the best results.
- Beat the raw eggs for 20 seconds Add the mustard, vinegar, and salt and beat for another 20 seconds.
- Slowly drizzle the oil, in drops at first for the first 1/2 cup beating as you go. Once incorporated you can increase the flow to a thin stream. Like magic the mixture will thicken and will emulsify.
- Once thick, you can stop beating. Taste for seasoning and add more salt, vinegar or lemon juice to taste.
- Pour into a jar with a lid and store in the fridge. I write the date on the side of the jar. It will keep for at least a week, but I have not had any issues storing it for a month.