Mayo Recipe

Bring ingredients to room temperature

Remove eggs from the refrigerator 15–30 minutes before starting so the yolks are closer to room temperature; this helps emulsification.

Combine base ingredients

In a medium mixing bowl, whisk together the 2 egg yolks, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice and 1 tablespoon warm water until smooth and slightly frothy. Add 1/4 teaspoon of the salt (reserve the rest to adjust seasoning later).

Start the emulsion (by hand)

If whisking by hand: hold the bowl steady and begin whisking the yolk mixture briskly. Add the neutral oil drop by drop (a few drops at a time) while whisking without pause. Keep the drops very small at first — this slow incorporation is essential to form a stable emulsion.

Continue adding oil

Once the mixture starts thickening and emulsifying (it will look glossy and creamy), you can add the oil in a very thin, steady stream while whisking constantly until all 240 ml oil is incorporated and the mayonnaise is thick. Total whisking time will be ~5–8 minutes by hand. If using a blender/immersion blender/food processor, start on low and pour oil in slowly in a thin stream; stop occasionally to scrape down the sides.

Adjust texture and seasoning

If the mayonnaise is too thick, whisk in up to 1 tablespoon warm water to loosen slightly (use the measured 1 tablespoon warm water included). Taste and add the remaining salt (up to the 1 tsp total), and 1/4 tsp black pepper if desired. Whisk to combine.

If the emulsion breaks

If the mayo separates or looks curdled, fix it by placing one fresh egg yolk in a clean bowl and very slowly whisking the broken mayonnaise into that yolk (drop by drop at first), or whisk 1 teaspoon warm water into the broken mayo and then slowly reintroduce oil while whisking. Continue until it comes back together.

Chill and store

Transfer the mayonnaise to a clean jar, cover, and refrigerate for at least 30 minutes before using to let flavors meld. Homemade mayonnaise will keep in the refrigerator for up to 3–4 days.

Garlic aioli style: stir in the grated garlic (1 clove) and an additional 1 teaspoon Dijon (or whole-grain mustard) into the finished mayonnaise. Mix thoroughly and taste; add additional lemon juice (up to 1 teaspoon) or salt if needed.

Seasoned variation: fold in 1/4 teaspoon smoked paprika and/or 1/4 teaspoon extra black pepper to make a smoky or spiced mayo. Adjust quantities to taste. Let flavored mayo rest in the fridge 20–30 minutes to allow flavors to develop before serving.

Notes on proportion: these optional ingredients are listed to flavor the base mayonnaise — add them gradually and taste as you go so the mayonnaise doesn’t become overpowering.