This image courtesy of Joseph DeLeo
Homemade mayonnaise is one of the most versatile sauces there is. During my first book tour, a Southern grande dame exclaimed, “Southern ladies do not serve store-bought mayonnaise!” At the restaurant, we make mayo by hand with a balloon whisk and elbow grease, but the food processor does a good job. In a pinch, good store-bought mayonnaise (I like Hellman’s, called Best Food out West) is a fine stand-in.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationdiabetic, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich, tart
Type of DishCondiments, sauces
- 1 large egg
- 1 egg yolk
- ½ teaspoon salt, or to taste
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- Pinch of cayenne
- 1½ cups canola or grapeseed oil
- 1 to 2 tablespoons warm water, if needed
Combine the egg, egg yolk, and salt in a food processor and process for 30 seconds. Add the lemon juice, mustard, and cayenne and process for 15 seconds with the machine running. Slowly pour the oil through the feed rube until the mayonnaise is thick and emulsified. If the mixture becomes too dense, stop pouring in the oil and add warm water, a little at a time, until the mayonnaise loosens, then slowly incorporate the remaining oil. Taste and adjust the seasoning. The mayonnaise can be stored, covered, in the refrigerator for up to 1 week.
2008 Frank Stitt
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