Homemade Mayonnaise (Hand-Mixer or Whisk Method)
This is a sauce worth mastering, as freshly made mayo is so good. We prefer mayo made with olive oil; best to use a very fresh, fruity one. Or you can use half olive oil and half canola oil, or even all canola oil. Be sure to have all your ingredients at room temperature. The whole key to making mayo is forming a stable emulsion — the marriage of the egg yolks and oil — first. To do this, you need to add the oil very, very slowly in the beginning — no more quickly than about a tablespoon at a time. Once a thick emulsion has been established — when it starts to look like mayo — you can add the oil a little more quickly. But as a frequent victim of broken mayos, I like to continue adding it slowly. If it does break on you, don't fret: You can fix it. A note at the bottom tells you how.
Looking for an even easier mayo? Try this immersion-blender RECIPE: Our Favorite Mayonnaise
If you’re using a whisk, it’s easiest if you set the bowl in a heavy pot lined with a thick dishtowel — that will stablize it so you can focus on whisking rather than holding the bowl still.
Makes about 1 cup.
Ingredients
2 egg yolks, at room temperature
2 teaspoons Dijon mustard
1/2 teaspoon sea salt
Pinch of finely ground white pepper (optional)
2 teaspoons white wine vinegar, red wine vinegar or lemon juice
1 cup oil — extra virgin olive oil, canola (or other neutral oil), or a combo of the two
Instructions
1. Place the egg yolks, Dijon mustard, salt, pepper and one teaspoon of the vinegar or lemon juice in a medium bowl. Using a hand mixer on low speed or a whisk, whisk them together until they're smooth.
2. Start adding the oil, while continuously beating the mixture on medium speed or whisking constantly — adding no more than a tablespoon at a time. Wait for the the oil to completely combine with the yolk mixture each time time before adding the next tablespoon.
3. Once the mixture is thick and mayonnaise-like, you can add the oil a little more quickly. Continue until all of the oil is incorporated. Beat in the second teaspoon of vinegar or lemon juice, taste the mayo and add more salt if needed.
How to repair broken mayo
If at any point during the above process, the mayo "breaks" -- that is, the oil separates out, you can fix it. Just stop, put a fresh (room temperature) egg yolk into a clean bowl, then beat the broken mixture a tablespoon at a time into the egg yolk.
Like this mayo recipe? We think you’ll also enjoy:
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Homemade Mayonnaise (Hand-Mixer or Whisk Method)
Ingredients
- 2 egg yolks, at room temperature
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt
- Pinch of finely ground white pepper (optional)
- 2 teaspoons white wine vinegar, red wine vinegar or lemon juice
- 1 cup oil — extra virgin olive oil, canola (or other neutral oil), or a combo of the two
Instructions
- Place the egg yolks, Dijon mustard, salt, pepper and one teaspoon of the vinegar or lemon juice in a medium bowl. Using a hand mixer on low speed or a whisk, whisk them together until they're smooth.
- Start adding the oil, while continuously beating the mixture on medium speed or whisking constantly — adding no more than a tablespoon at a time. Wait for the the oil to completely combine with the yolk mixture each time time before adding the next tablespoon.
- Once the mixture is thick and mayonnaise-like, you can add the oil a little more quickly. Continue until all of the oil is incorporated. Beat in the second teaspoon of vinegar or lemon juice, taste the mayo and add more salt if needed.
- How to repair broken mayo
- If at any point during the above process, the mayo "breaks" -- that is, the oil separates out, you can fix it. Just stop, put a fresh (room temperature) egg yolk into a clean bowl, then beat the broken mixture a tablespoon at a time into the egg yolk.