Fresh and Easy Mayonnaise
Prep Time
10 mins
Total Time
10 mins
Easy and delicious homemade mayo!
Course:
Condiment
Cuisine:
American
Keyword:
homemade mayo recipe
Servings: 12
Calories: 111 kcal
Ingredients
- 1 Large egg
- 1 egg yolk
- 3 Tablespoons Lemon Juice
- 4 Teaspoons Dijon Mustard
- 1/2 Teaspoon Salt
- 1/2- 1 Teaspoon Cracked Pepper medium/fine grind
- 1/4 cup Olive Oil
- 11/3 cup Safflower Oil or any bland oil
- 1/3 cup fresh basil or dill or tarragon or any herb of your choice optional
Instructions
-
Separate Egg yoke from white. Add to food processor
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Add whole egg( minus shell of course ;0 ) and process on high until eggs are much lighter in color and very frothy. (see pics at the end of the post.)
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To frothy eggs, add lemon juice, mustard, salt in the bottom of your food processor.
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close the food processor.
-
With the motor running, through the feed tube very slowly add the olive oil first, then add the other oil just as slowly.
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You can stop the motor as you are processing to check the consistency of the mayo.
-
It is truly a personal taste, I usually make it a little bit runnier than what you buy when you get store bought.
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Once all the oil is added you can add the herb of your choice. If you are using a dry herb instead of fresh you will only need 1-1.5 tablespoons. The flavor is much stronger.
Recipe Notes
Dry herbs are fine as a substitution. Just use a lesser amount 1-1.5 Tablespoons.
You can add a pinch or two of Cayenne Pepper or Siracha for a little zing
This keeps for 7-10 days. Store in an airtight container.