Homemade mayonnaise is simple to make and has better flavor than its store-bought counterpart, so we advocate mixing up your own when time permits. Also, mayonnaise is the mother (a.k.a. base) recipe for a lot of other sauces out there, including aioli, Rémoulade, and Thousand Island Dressing.
Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the egg doesn’t get cooked, use a very fresh or pasteurized egg. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 1/3 cups vegetable or canola oil
- 4 teaspoons white wine vinegar or freshly squeezed lemon juice
- Combine egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
- With the processor running, slowly add oil in a thin stream until completely combined. Add vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
Variation (hand-whisked method):
- Combine egg yolk only and mustard in a bowl and whisk until well mixed.
- Whisking constantly, add oil in a thin stream until completely incorporated and mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in vinegar or lemon juice and season with salt and pepper to taste.