Mayo Recipe

Homemade mayonnaise is rich, creamy, and perfect for sandwiches, salads, and dips. Follow these steps to make your own mayo at home.

Ingredients:

• 1 egg yolk, at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice (freshly squeezed)
• 1 cup vegetable oil (or other neutral-flavored oil like canola or sunflower)
• Salt to taste
• Optional: Pinch of sugar, 1 teaspoon vinegar (for a tangier flavor)

Instructions:

Step 1: Prepare Your Ingredients

1. Ensure all ingredients are at room temperature. This helps with emulsification, resulting in a smoother mayo.

Step 2: Blend the Egg Yolk and Mustard

1. In a blender or food processor, combine 1 egg yolk and 1 tablespoon of Dijon mustard. Blend for a few seconds until well combined.

Step 3: Add Lemon Juice

1. Add 1 tablespoon of freshly squeezed lemon juice to the egg yolk and mustard mixture. Blend briefly to combine.

Step 4: Slowly Add Oil

1. With the blender or food processor running on low speed, begin to slowly add 1 cup of vegetable oil in a very thin, steady stream. This is crucial for proper emulsification.
2. Continue adding the oil slowly until the mixture begins to thicken and emulsify, forming a creamy consistency similar to store-bought mayo.

Step 5: Season and Adjust

1. Once all the oil has been added and the mayo is thickened, season with salt to taste.
2. Optionally, add a pinch of sugar and 1 teaspoon of vinegar if you prefer a slightly tangier mayo. Blend briefly to incorporate.

Step 6: Store

1. Transfer the homemade mayonnaise to an airtight container or jar. Refrigerate for at least 1 hour before using to allow flavors to meld.

Tips for Success:

• Oil Temperature: Make sure the oil and egg yolk mixture are at room temperature for proper emulsification.
• Blending Technique: Pour the oil in a slow, steady stream while blending to ensure the mayo emulsifies correctly.
• Customization: Feel free to customize your mayonnaise by adding garlic, herbs, or spices for different flavors.

Homemade mayonnaise will keep in the refrigerator for about 1 week. Use it in sandwiches, salads, dips, or as a base for homemade dressings. Enjoy the creamy goodness of freshly made mayo!