MAKING MAYONNAISE FROM SCRATCH is easy and worth the effort; the flavors are much more intense than in store-bought mayonnaise. If you don’t have time to make your own, look for a brand that is free of hydrogenated oils. Mayonnaise easily takes on new flavors, and adding ingredients, such as pesto and wasabi, makes unusual and savory sandwich spreads and vegetable dips.
Recipe information
Yield
makes about 1 cup
Ingredients
1
1
1
1
1
3
Need to make a substitution?
Preparation
Step 1
In a food processor or in a medium bowl, using a whisk, blend the egg yolk, salt, mustard, lemon juice, and white wine vinegar until the yolk thickens and the color brightens, about 20 seconds in a processor.
Step 2
With the processor running or whisking constantly by hand, add the oil in a slow, steady stream. Process until the oil is fully absorbed into the egg, about 30 seconds in a processor.
Make Ahead
Step 3
The mayonnaise will keep, covered, in the refrigerator for up to 3 days.