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Basic Mayonnaise
Preparation info
- Makes about
¾ cup
- Difficulty
Easy
Appears in
By Ivy Manning
Published 2014
Homemade mayonnaise is richer and creamier than its commercial counterpart. This recipe calls for a food processor, but you can also use an electric mixer or a whole lot of elbow grease. Do not mix the oil into the egg mixture too quickly or the sauce will curdle.
Ingredients
- Large egg yolk,
1 - Fresh lemon juice,
1 tablespoon - Dijon mustard,
1
Method
In a food processor, combine the egg yolk, lemon juice, and mustard and season with salt and pepper. Process briefly to combine. With the processor running, add the oil in a thin, steady stream and continue to blend until the mixture has a thick, smooth consistency. Use right away, or cover and refrigerate for up to 2 days.
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