We've already taste-tested and ranked our favorite store-bought mayos, but whatever you buy, homemade is always better. From slathering mayonnaise onto our favorite sandwiches to turning it into the perfect marinade, there is no bad use for this creamy condiment. So here's a foolproof method for making it at home.
Mayo is an emulsion (a fancy term for fat dissolved in water), but unlike salad dressing, which often separates, an egg yolk helps keep mayo thick and solid; the protein unravels (or denatures) from the salt and lemon juice, and holds onto the oil. The key to making sure this process works and your mayo doesn't break is following the correct order for adding the ingredients. The rest is easy.
And if you don't want the wrist workout, make this recipe in the blender or food processor. Just monitor the speed to ensure the mixture reaches the right consistency.
To learn more, read "Mayo Clinic."
Recipe from the Tasting Table Test Kitchen
Yield: About 2½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
1 tablespoon kosher salt
1 teaspoon dry mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
2 cups vegetable oil
1 teaspoon granulated sugar
1. In a heavy medium bowl, whisk the egg yolks with the salt and dry mustard until smooth. Slowly whisk in the lemon juice and vinegar until a thick paste forms.
2. Slowly stream in the oil while whisking constantly until a thick mayonnaise forms. Season with the sugar.
3. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
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