How To Make Mayonnaise

Ingredients

• 2 egg yolks
• 1 whole egg
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon or yellow mustard
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp pepper
• 1 c olive oil, not extra virgin
• 1 c canola oil
• Food processor
• Herbs
• Spices
• Horseradish
• Onions
• Garlic
• Capers
• Extra lemon juice or cider vinegar

Steps

1. Homemade mayonnaise contains raw egg. Don’t leave it at room temperature or you risk a salmonella infection. (39 sec. )
2. Blend ingredients - Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy. (46 sec. )
3. Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you’d like. (53 sec. )
4. Add the oil - Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil. (61 sec. )
5. If the mayo is too thick, thin it with a little lemon juice or cider vinegar. (78 sec. )
6. Finish and chill - Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days. (83 sec. )
7. Fix it - If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time. (91 sec. )
8. Hellmann’s mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann’s wife in 1905. (103 sec. )