| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 1/2 cups |
Ingredients
- 4 large egg yolks
- 1 tablespoon Dijon mustard
- 2 cups vegetable oil
- Juice of 2 lemons
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
Instructions
- Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
- Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 352 |
| Total Fat | 39 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 61 mg |
| Sodium | 126 mg |
Reviews
This recipe doesn’t make Mayo…way too much lemon juice and leaves your sauce runny.
How long does this last in the fridge?
I’ve never made mayo before. I may never buy commercial mayo again.
So yummy and easy.
What does “avoid splitting “mean in step 1?
This is the best mayonnaise recipe I have found I do everything by the book except for adding a half a teaspoon or so of horseradish!
Very tasty. Easy to make and it’s nice to have this recipe where there’s no preservatives. I might 1/2 it next time because we don’t use a lot of mayo.