Homemade Mayonnaise

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 12-16
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To coddle the eggs:
  • First bring your eggs to room temperature (at least 30 minutes).
  • At the same time, bring water in a teapot to a boil.
  • While the water is heating up, prepare an ice bath. (An ice bath is simply a bowl full of ice water.) Set aside.
  • Place room temperature eggs in a separate bowl or mug. The key thing is that you don’t want to let the eggs touch to ensure that the coddling process will cook the entire egg.
  • Pour hot water over eggs and time for exactly one minute.
  • Spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell. Let cool for about 2 minutes.
  • You can now separate the whites from the yolks to get the coddled yolks.
  • Mayo:
  • Separate 2 coddled yolks and place in food processor, discard whites.
  • Add whole coddled egg, Dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. Pulse mixture for one minute.
  • With motor running, slowly add oil just dribbling it in until all the oil has been mixed inches
  • Scrape sides, stir by hand and taste.
  • Add more salt, pepper or sugar as needed. Add additional tablespoon of lemon juice if needed.
  • Store any remaining mayonnaise in refrigerator for up to 5-7 days. Bring back up to room temperature before serving for the best flavor.
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