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Make your own mayonnaise; it’s mostly just eggs and oil, and homemade tastes better than store-bought.
Warning
Homemade mayonnaise contains raw egg. Don’t leave it at room temperature or you risk a salmonella infection.
Step 1: Blend ingredients
Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.
Tip
Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you’d like.
Step 2: Add the oil
Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.
Tip
If the mayo is too thick, thin it with a little lemon juice or cider vinegar.
Step 3: Finish and chill
Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.
Step 4: Fix it
If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
Did You Know?
Hellmann’s mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann’s wife in 1905.