Ingredients
• 1 large egg, at room temperature
• 1 cup neutral-flavored oil (such as canola or grapeseed)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (or black pepper)
Instructions
- Gather and Prepare the Ingredients: Ensure that all your ingredients are at room temperature, as this will help with the emulsion process. Crack the egg into a small bowl and set it aside. Measure out the oil, lemon juice, Dijon mustard, salt, and pepper, and have them ready to go.
- Start the Emulsion: In a medium bowl, whisk the egg vigorously for about 30 seconds to incorporate air and help the emulsion process. This step is crucial, as it will create the foundation for your mayonnaise.
- Introduce the Oil: Begin adding the oil, drop by drop, while continuously whisking the egg. Resist the urge to pour the oil in a steady stream, as this can cause the emulsion to break. Maintain a slow, steady drizzle of oil as you whisk.
- Increase the Oil Flow: Once the mayonnaise starts to thicken and emulsify, you can gradually increase the flow of oil, whisking continuously. As the mayonnaise becomes thicker, you can pour the oil in a thin, steady stream.
- Add the Flavors: Once you’ve incorporated all the oil, add the lemon juice, Dijon mustard, salt, and pepper. Whisk the mixture until fully combined and the mayonnaise is smooth and creamy.
- Taste and Adjust: Give your homemade mayonnaise a taste and adjust the seasoning if needed. Add a touch more lemon juice for tanginess, or a pinch of salt to balance the flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Hearty Mayonnaise Recipe