Mayo Recipe

Prepare ingredients

Bring the egg yolks to room temperature for 10–15 minutes (this helps emulsify). Measure the oil and have the lemon juice, vinegar, mustard, salt, sugar, and pepper ready. If using a bowl method, use a medium mixing bowl; for an immersion blender method, use a tall, narrow jar; for a food processor or stand mixer, use the equipment bowl.

Whisk the base

In the bowl (or the food processor bowl or tall jar), combine the 2 egg yolks, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon white wine vinegar. Whisk (or pulse once in the processor / briefly blend) until homogenous and slightly frothy. Add the salt, sugar, and pepper and whisk briefly to incorporate.

Begin emulsifying

Very slowly, start adding the neutral oil drop by drop while whisking vigorously and continuously. If using an immersion blender, start with the blender at the bottom of the jar and pour the oil in a slow steady stream down the side while the blender runs. For a food processor, with the motor running, add the oil in a very thin stream. Continue until about 1/4 cup of oil has been incorporated and the mixture has thickened and emulsified.

Continue adding oil

Once the emulsion is stable and thick, you can add the remaining oil in a slow steady stream while whisking constantly (or with the machine running). If you prefer a bit of olive flavor, pour in 1 tablespoon extra-virgin olive oil near the end and blend briefly to incorporate. If the mayo becomes too thick, add 1–2 teaspoons of cold water to loosen it to desired consistency.

Adjust seasoning

Taste the mayonnaise and adjust salt, lemon juice, or vinegar to balance acidity and saltiness. If you want it sweeter, add up to another 1/2 teaspoon sugar. Whisk or blend briefly to combine adjustments.

If the mayo breaks (separates)

To fix a broken emulsion: in a clean bowl or jar, put 1 teaspoon of cold water and 1 egg yolk (or 1/2 tsp mustard). Whisk/blend briefly, then slowly whisk in the broken mayo a little at a time until it re-emulsifies.

Chill and store

Transfer mayonnaise to a clean airtight container. Refrigerate for at least 30 minutes before use to let flavors meld. Homemade mayo will keep in the refrigerator for up to 5–7 days. Always use a clean spoon when serving.

If you want a lighter or more stable mayo, whisk in 1–2 tablespoons of cold water gradually until desired texture is reached. For extra stabilization (helpful if serving on a hot day), add 1 teaspoon of cold water while blending at the start of emulsification.

If you need to thin mayonnaise for dressings or sauces, whisk in up to 1 tablespoon additional neutral oil or 1–2 tablespoons water until you reach the desired pourable consistency.