Homemade Mayonnaise

Mayonnaise is actually the easiest thing in the world to make.  It simply takes a bit of patience when adding the oil and you have homemade mayonnaise in only 3-4 minutes.

Makes 1 1/4 cups

3 egg yolks
1 teaspoon Dijon mustard
1 cup vegetable oil (more if needed)
1 teaspoon salt
1 tablespoon lemon juice
ground white pepper (optional)

1.  Whisk egg yolks and mustard together in a large bowl.  A tip here:  put a damp cloth under the bowl to keep it stable while you whisk.

2.  Now to the critical part and the part where it often goes wrong when making mayonnaise:  whisking in the oil.  It is very important to whisk in very little oil in the beginning, otherwise the eggs and the oil will split.  So let me help you here and suggest how to get this right.

3.  While whisking constantly,  pour in 1 teaspoon oil and count to ten.  Repeat this with the first 10 teaspoons.

4.   Now start adding a tablespoon at a time and count to ten between additions. Whisk until 1/2 cup of the oil is incorporated.   Now whisk in the lemon juice.

5.  Add the salt and continue whisking.  Gradually whisk in the remaining oil (here you can pour the oil in a slow stream or a little at the time) until all of the oil is incorporated.

6.  Now you should have a thick and creamy mayonnaise that will form soft peaks when you stir it.  If you want a thicker mayonnaise add more oil.   If you prefer it to be thinner, add some water or lemon juice.

The more oil you add the thicker the mayonnaise becomes and its very important that the oil you add is totally whisked in before adding more oil.

Recipes with Mayonnaise:
Gravlax / Dill Cured Salmon
Skagenröra “Stir of Skagen”