Classic Homemade Mayonnaise
Inspired by techniques from America's Test Kitchen.
Pasteurised egg yolks blended with lemon juice and mustard powder, then oil streamed in until thick.
Always check the labels of the products you use.
Method
- 1
Make the base. Blitz the yolks, lemon juice, mustard powder, sugar and salt for 10 seconds until even.
- 2
Add the oil. With the motor running, pour in the oil in a very thin stream over about 30 seconds until thick and pale.
- 3
Finish. Scrape down the sides, blitz for 5 seconds more and season with pepper and a few drops more lemon if needed.
- 4
Serve. Spoon into a bowl and serve with hot chips, or keep in a jar in the fridge.
Storage
Keep covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- food processor or bowl and whisk
- measuring jug with spout
- spatula
- clean jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 132 kcal |
| Protein | 0.5 g |
| Carbohydrate | 0.3 g |
| of which sugars | 0.1 g |
| of which free sugars | 0.1 g |
| Fat | 14.6 g |
| of which saturates | 1.3 g |
| Fibre | 0 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
