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Photo by: Joseph De Leo
While quality commercial mayonnaise is readily available, nothing compares with mayonnaise made from scratch. There is a liveliness to homemade mayonnaise that is due in large part to the freshness of just-combined ingredients—the zip of the mustard, tang of the freshly squeezed lemon juice, and the option of seasoning to taste. Embellish the mayonnaise to your liking with a few chopped herbs, minced garlic, or even Spanish smoked paprika.
Combine the mustard, egg yolk, cayenne, and salt in a medium bowl and whisk vigorously for 30 seconds. Slowly add the oil drop by drop, adding more only after the previous addition has been incorporated: Be careful not to add the oil too quickly or the mayonnaise will “break,” or curdle. Thin with a little water if needed. Add the lemon juice, then taste and adjust the seasoning. (This will keep for up to 5 days, covered and refrigerated.)
Nutrients per serving (% daily value)
Nutritional information is based on 16 servings.
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