Exceptionally flavorful, homemade mayonnaise makes a wonderful addition to salads and sandwiches, including our New England-style lobster rolls. When preparing the mayonnaise, be sure to add the oil in a slow, steady stream so a creamy emulsion will form.
Prep Time
10 minutes
Cook Time
0 minutes
Servings
12
Ingredients
2 Tbs. fresh lemon juice
1 whole egg plus 1 egg yolk, at room temperature
1 1/2 cups canola oil
1/4 tsp. salt, or to taste
Directions
In a glass bowl, combine the lemon juice, egg and egg yolk. Using an immersion blender, pulse the mixture several times until smooth. With the blender running, add the oil in a slow, steady stream and process until smooth. Season with salt.
Transfer the mayonnaise to a small bowl, cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
Williams-Sonoma Kitchen.
Rated 5 out of
5 by
Ernest from
Mayonnaise Is TopsI know people do not enjoy mayo. But I think if they made it on their own, it'd be a whole new world. This is a great and simple recipe. I started with 1/8 tsp kosher salt, but added 1/4 tsp after the initial blending. Up to one's own taste. You can vary your mayo by the type of mustard you use. You definitely want to stick with a flavorless oil (vegetable, safflower, canola). But you can use a good California olive oil for a richer taste. And ALWAYS be sure your eggs are at room temperature. You can leave them out overnight if you need to.
