Mayonnaise Recipe

Prepare workstation

Gather a medium mixing bowl (or the bowl of an immersion blender), a whisk (or immersion blender and tall jar), measuring spoons, a small ladle or teaspoon, and room-temperature ingredients except the water which should be cold. Have the oil measured and a spoon ready to drizzle.

Combine yolks and seasoning

In the mixing bowl, whisk together 2 large egg yolks, 1 tsp Dijon mustard, and 1 tsp white wine vinegar or lemon juice until smooth and slightly pale, about 30 seconds. This creates the emulsion base (the acid and mustard help stabilize it).

Begin emulsification

With the whisk moving rapidly (or with an immersion blender running on low inside a tall jar), start adding the neutral oil drop by drop — literally a slow trickle — while whisking constantly. Continue this slow addition until the mixture begins to thicken and emulsify (the texture will go from glossy to creamy). This step can take 2–4 minutes.

Add oil steadily

Once the emulsion has started and the mixture is noticeably thick, you can add the remaining oil in a very thin, steady stream while continuing to whisk vigorously (or keep the immersion blender steadily moving). If using a handheld blender, gently lift the blender occasionally to incorporate more air for a lighter texture. Total oil addition should take 2–3 minutes.

Adjust flavor and texture

When all or most of the oil is incorporated and the mayonnaise is thick and glossy, whisk in 2 tbs extra-virgin olive oil (optional) for flavor. Season with 1 tsp fine salt and 1 tsp white or black pepper. If the mayonnaise is thicker than you want, whisk in 1 tsp cold water to loosen it to desired consistency. Taste and adjust salt, acid (add up to 1/2 tsp more vinegar/lemon), or mustard to preference.

Rescue a broken mayo (if needed)

If the mayonnaise breaks (becomes oily and separated), rescue it by placing 1 tsp cold water or 1 fresh egg yolk in a clean bowl and very slowly whisking the broken mayo into it drop by drop until it re-emulsifies, then proceed to add remaining mayo.

Chill

Cover the mayonnaise and refrigerate for at least 30 minutes before serving to let flavors meld. Store in an airtight container in the refrigerator for up to 3 days.

Bring eggs to temperature

Bring 4 large eggs to room temperature (about 10–15 minutes out of the fridge) to promote even cooking and reduce cracking.

Boil and cook

Bring a medium pot of water to a rolling boil. Gently lower eggs into the boiling water with a slotted spoon. Start timing once eggs are in: cook for 6 minutes for a tender white and jammy yolk (adjust ±30 seconds for slightly firmer/softer yolks).

Ice bath

As soon as the 6 minutes are up, transfer eggs to an ice bath (2 cups ice + cold water) for 2–3 minutes to stop cooking and make peeling easier.

Peel

Gently crack and peel the eggs under running water to remove shells without tearing the whites. Pat dry with paper towel.

Plate and finish

Halve eggs lengthwise or serve whole. Spoon a generous dollop (1–2 tbs per egg half) of the chilled mayonnaise alongside or on top of each egg. Sprinkle a pinch of coarse salt and freshly ground black pepper over the eggs, and garnish with optional finely chopped fresh herbs (chives or parsley). Serve immediately.