I kept forgetting that we were running out of mayonnaise, until I was reminded by Sonya S. how easy it is make at home. It ended up taking me about five minutes to make this mayonnaise, but more time to clean up!
Ingredients
- 1 large egg, at room temperature
- 1 to 3 teaspoons Dijon mustard, to taste
- 1/4 teaspoon salt
- 2 tablespoons garlic-infused olive oil
- 3/4 cup + 2 tablespoons canola oil (7/8 cup total, if your measuring cup has that level of granularity)
- 1/3 cup lemon juice, give or take; I used Meyer lemons.
Method
- In the bowl of a food processor, mix the egg, mustard and salt with a few pulses.
- Combine the oils in a single jug for easier pouring. Start running the processor continuously, and slowly pour in about half of the oils. It will start to emulsify and look creamy.
- Slowly pour in about half of the lemon juice while the processor is running followed by the rest of the oils. It will continue to emulsify and become fluffy.
- Slowly pour in the remaining juice. Note that at this point you can stop periodically to test for your desired level of tartness, because the mayonnaise should’ve become a stable, thick-creamy emulsion. If the emulsion breaks (separates), just add a bit more lemon juice, or water.
- Store refrigerated, preferably in a glass jar.
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