10 minutes
A homemade mayonnaise recipe tailored for those who typically dislike mayonnaise, featuring optional flavor enhancements.
Large Egg Yolks, raw
each
teaspoons
teaspoons
to taste
0.25 fluid ounces
0.25 fluid ounces
Garlic, finely grated
cloves
1. Combine Base Ingredients
Place the large egg yolks in a mixing bowl. Add the Dijon mustard, fresh lemon juice, and a pinch of kosher salt. Whisk together until well combined.
2. Emulsify with Oils
Gradually add olive oil to the egg mixture, a tablespoon at a time, while continuously whisking. Alternate with grapeseed oil, ensuring each tablespoon is fully blended before adding the next, until all oil is incorporated and the mayonnaise has thickened.
3. Season and Customize
Stir in the finely grated garlic, if using. Adjust the seasoning with additional kosher salt and lemon juice to taste. Optionally, add other flavorings such as horseradish, paprika, or fresh herbs.
Start with the freshest eggs you can find, preferably organic or from pastured hens, and a neutral oil like grapeseed or sunflower for a milder taste, or extra virgin olive oil for a bolder flavor.
Add the oil very slowly at the start, one drop at a time, to ensure a stable and creamy mayonnaise.
Ensure all your ingredients are at room temperature to make it easier for the oil and egg yolk to emulsify, reducing the risk of the mixture separating.
Use a combination of lemon juice and a high-quality vinegar, like champagne or white wine vinegar, for a complex tang. Dijon mustard helps with emulsification and adds depth.
Season with kosher salt and freshly ground black pepper, and consider adding garlic for aioli, or herbs like tarragon or dill for a unique twist.
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