Homemade mayonnaise is a delightful blend of simple ingredients transformed into a creamy and delicious condiment. The process begins by cracking a fresh egg into a tall container or the bowl of a food processor. To this, Dijon mustard and white wine vinegar are added, infusing the mixture with a hint of tanginess and depth.
With an immersion blender or a food processor running, these ingredients are blended until smooth. The most crucial step follows: slowly pouring in neutral oil in a steady stream. As the oil is introduced, the mixture begins to thicken and emulsify, creating the rich, velvety texture characteristic of mayonnaise. Patience here is key; adding the oil too quickly can prevent the emulsion from forming properly.
Once all the oil is incorporated and the mayonnaise has reached your preferred thickness, it’s time to enhance the flavor. A good pinch of salt, a few grinds of freshly ground black pepper, and a squeeze of lemon juice are blended into the mixture, providing a well-balanced, zesty finish. A quick taste allows for any final adjustments to the seasoning.
Homemade mayonnaise is not only fresher and more flavorful than store-bought varieties, but it also allows complete control over the ingredients and their quality. This condiment, beloved for its creamy texture and versatile flavor profile, can be tailored to suit personal tastes by adjusting the acidity or adding elements like garlic or herbs. The simplicity of the recipe underscores the magic of emulsification, turning basic pantry staples into a gourmet staple.
Ingredients
1 large egg
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 cup neutral oil (like canola or vegetable oil)
Salt, to taste
Freshly ground black pepper, to taste
Lemon juice, to taste
Directions
1. Crack the egg into a tall container or the bowl of a food processor.
2. Add the Dijon mustard and white wine vinegar to the container.
3. With an immersion blender or the food processor running, begin to blend the egg, mustard, and vinegar mixture.
4. Slowly, in a steady stream, start pouring in the neutral oil. The mixture should start to thicken and emulsify.
5. Continue to add the oil slowly until it is fully incorporated and the mayonnaise has reached your desired thickness.
6. Season the mayonnaise with salt, freshly ground black pepper, and a squeeze of lemon juice to taste.
7. Blend again briefly to incorporate the seasonings.
8. Taste the mayonnaise and adjust the seasoning if necessary.