Can I use a blender instead of whisking by hand?

Sure! A blender or an immersion blender can make things quicker. Use the lowest setting, and still add the oil slowly to ensure it emulsifies properly.

How long will homemade mayo keep in the fridge?

Homemade mayonnaise should be stored in an airtight container in the refrigerator. It typically lasts for up to a week.

Is it safe to eat raw eggs?

There's a small risk of salmonella with raw eggs. Use pasteurized eggs if you're concerned, or make sure your eggs are very fresh and from a reliable source.

What if I don't have Dijon mustard?

You can use another type of mustard, like whole-grain or even a little mustard powder. It just might change the flavor a bit.

My mayo is too bland. What can I do?

Add a touch more salt, a squeeze more lemon juice, or a pinch of your favorite spices to boost the flavor.

Can I make mayonnaise without eggs?

Yeah, there are egg-free recipes out there. They typically use things like aquafaba (chickpea brine) or silken tofu as a base. They can be a good option for those with egg allergies or who follow a vegan diet.

What's the best oil for making mayonnaise?

A neutral-flavored oil is best so it doesn't overpower the other flavors. Good choices are grapeseed, canola, sunflower, or a light olive oil.

You Will Never Need Another Mayonnaise Recipe

Name: Homemade Mayonnaise Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 2 large egg yolks, at room temperature; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/4 teaspoon fine sea salt; 1/4 teaspoon smoked paprika; 1 cup neutral-flavored oil (like grapeseed, sunflower, or canola), divided; 1 tablespoon olive oil; 1 teaspoon cold water (if needed for consistency)

Description

This recipe guides you through making a rich and flavorful mayonnaise from scratch. With just a few simple ingredients and a little elbow grease, you’ll have a homemade condiment that elevates any dish. The secret to this recipe is the smoked paprika, which gives this a truly unique flavor profile.

Equipment

Medium bowl
Whisk or immersion blender
Measuring cups and spoons

Ingredients

Units Scale

2 large egg yolks, at room temperature
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon smoked paprika
1 cup neutral-flavored oil (like grapeseed, sunflower, or canola), divided
1 tablespoon olive oil
1 teaspoon cold water (if needed for consistency)

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Instructions

In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, salt, and smoked paprika until well combined.
Begin adding the neutral-flavored oil to the egg yolk mixture very slowly, just a few drops at a time, while whisking constantly. It’s crucial to maintain a continuous whisking motion to encourage a stable emulsion.
As the mixture begins to thicken, you can start to add the oil in a slow, steady stream, always whisking. Keep going until you have a good emulsion.
Once about half of the oil has been incorporated, whisk in the tablespoon of olive oil. This will add a subtle richness.
Continue to slowly drizzle in the remaining neutral oil, whisking without stopping, until all the oil is incorporated and the mayonnaise is thick and emulsified.
If the mayonnaise becomes too thick, whisk in a teaspoon of cold water to reach your desired consistency.
Taste and adjust the seasoning, adding more salt or lemon juice if needed.

Notes

Room Temperature Ingredients: Ensure your egg yolks and oil are at room temperature. This helps with emulsification.
The Drizzle is Key: The most important part of making mayonnaise is adding the oil slowly, especially at the beginning.
Storage: Keep your homemade mayonnaise in an airtight container in the refrigerator. It should last for about one week.
Variation: Feel free to experiment with different acids (like white wine vinegar or lime juice) or add herbs and spices for unique flavors.
The Smoked Paprika: Adding a touch of smoked paprika is what sets this recipe apart. It gives the mayonnaise a subtle smoky undertone that enhances its overall flavor profile. It is used sparingly so as not to overpower the sauce.

Nutrition

Serving Size: 1 Tablespoon
Calories: 100-200
Sodium: 50-100mg
Fat: 10-22g
Saturated Fat: 1-2g
Carbohydrates: 20-30mg
Protein: 1g
Cholesterol: 0g