Mayonnaise goes so well with so many foods – sweet potato oven fries, aioli, in a lettuce wrap, etc. This indulgent condiment however, is usually made with mostly inflammatory oils and also has sugar added, making it a condiment that definitely doesn’t have any health benefits.
I’ve tried to make my own mayonnaise for years, but I never succeeded at getting it to emulsify and turn into the creamy condiment, until I tried a new technique.
The recipe is quite simple:
2 egg yolks, at room temperature
1 Tbsp fresh lemon juice
1 tsp Dijon mustard (I like to use the old style mustard to give my mayonnaise a rustic look)
1 cup oil (olive oil or avocado oil)
Salt and Pepper to taste.
I find it easiest to use an immersion blender and a small bowl to make the mayonnaise, but it can also be made with a whisk.
The trick is to mix your egg yolks, lemon juice and mustard for at least a minute before you start adding the oil. If you use this little trick, your mayonnaise will start to thicken up as soon as the first drops of oil are mixed in.
Then keep slowly adding the oil and blending until the whole cup is incorporated. Serve immediately and refrigerate the rest in an air tight container.