I’m so proud when I manage to re-create the taste of something that I used to buy in a jar. And this is quite simple to make—it just requires a bit of patience as you slowly drizzle the oil into the processor.
Homemade mayo is great because you choose the oil to use (I prefer light, cold pressed extra virgin olive oil), and the egg, and the, well, you get the point. Enjoy!
MayonnaiseDrizzle the oil in slowly so that the processor has time to fully emulsify the oil into the egg mixture. If the oil is separating from the mixture, you probably need to slow down the drizzle. You can store mayo in a sealed jar in the refrigerator for a few weeks.
- 1 egg
- 1 teaspoon of lemon juice or white vinegar
- 1 teaspoon of Dijon mustard (or dry mustard)
- a drizzle of honey
- 1 cup of oil (your oil of choice; grape seed, safflower, or sunflower are oils that impart a less distinct flavor but they are highly processed; sesame and nut oils are less so, and produce a nice mayonnaise; a light olive oil is a great choice as well)
- In a food processor or blender, add the mustard, egg, lemon juice, and honey.
- Turn your processor on high and slowly drizzle the oil in the mixture – add it to the small opening on top that many processors and blenders provide.
- If it’s not thick enough, add a bit more oil.
- Store in a sealed container in the refrigerator for a few weeks.