Basic Mayonnaise

Basic Mayonnaise
Anna Williams

Makes 1 cup
preparation
5
minutes
cooking
5
minutes
other
0
minutes

Ingredients

1
large egg yolk, room temperature
1/8
teaspoon
salt, plus more to taste
1
tablespoon
lemon juice, plus more to taste
1/2
teaspoon
Dijon mustard
3/4
cup
vegetable oil

Directions

  1. Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)
  2. Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.
Melissa Clark
April 2004

Nutritional Information

  • Per Serving
  • Calories 94
  • Calcium 2 mg
  • Carbohydrate 0 g
  • Cholesterol 13 mg
  • Fat 10 g
  • Fiber 0 g
  • Iron 0 mg
  • Protein 0 mg
  • Sat Fat 1 g
  • Sodium mg
What does this mean? See Nutrition 101.