Makes 4 cups / Prep time: 10 minutes
Homemade mayonnaise is a truly decadent condiment, and you can control the ingredients that go into the recipe. It’s not difficult to make, especially with an immersion blender or food processor, but whisking up a batch by hand can be satisfying. It is fun to watch the ingredients emulsify before your eyes. Keep the mayonnaise in the refrigerator in an airtight container for up to 4 days.
2 large eggs
2 tablespoons Dijon mustard
1&½ cups extra-virgin olive oil
¼ cup freshly squeezed lemon juice
Freshly ground black pepper
Sea salt
TO MAKE BY HAND
1. Whisk the eggs and mustard together in a heavy, large bowl until very well combined, about 2 minutes.
2. Add the oil in a continuous thin stream, whisking constantly, until the
mayonnaise is thick and completely emulsified.
3. Add the lemon juice and whisk until well blended.
4. Season with salt and pepper.
TO MAKE IN A FOOD PROCESSOR
1. Place the eggs and mustard in the processor bowl and blend until
very smooth.
2. While the processor is running, slowly add the oil in a thin stream until the mayonnaise is thick and completely emulsified.
3. Add the lemon juice and process until smooth.
4. Season with salt and pepper.
PER SERVING (2 TABLESPOONS)
Calories: 61; Fat: 7g; Protein: 0g; Carbs: 0g;
Fiber: 0g; Net Carbs: 0g; Fat 97%/ Protein 2%/ Carbs 1%