If you’ve never tasted fresh homemade mayonnaise you are in for a treat.
Fresh mayonnaise is so silky and nothing like its stepsister in the jar.
This easy recipe will show you how to make mayonnaise any time you need it.
You will use it over and over again for sandwiches, salads and casseroles.
It comes from a wonderful cookbook, that I am keeping as a reference book, called 500 Best Sauces, Salad Dressings, Marinades and More by George Geary.
George fills this book with delicious recipes for marinades, sauces and dressings and it will be your go to book for years to come.
How to Make Mayonnaise
- 2 egg yolks, at room temperature, or 1/4 cup pasteurized eggs (liquid or in the shell) (see Tips)
- 2 tablespoons white wine vinegar
- 1 teaspoon dry mustard
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper, ground
- 1 cup vegetable oil
- 1. In a food processor fitted with a metal blade, process egg yolks, vinegar, mustard, salt, sugar and pepper until smooth, for 2 minutes. With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise.
- 2. When all the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture. Replace lid and process for about 15 seconds.
- Makes 1 cup.
- This mayo recipe contains raw egg yolks. If you are concerned about the safety of using raw eggs, use pasteurized eggs in the shell or pasteurized liquid whole eggs, instead. Mayonnaise keeps well, covered and refrigerated, for up to 5 days. If using pasteurized eggs, it will keep for up to 2 weeks.
- If egg yolks are not processed for the full 2 minutes they will not emulsify correctly when the oil is incorporated.