|Making homemade mayonnaise is incredibly easy
when you use ‘key’ room temperature ingredients!
Simply follow my step-by-step instructions below…
Yield: 1 cup (1/2 pint)
Prep: 5 Mins.
Stand: 4 Hrs. at room temperature
Refrigerate: Up to 1 week
1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*)
½ teaspoon kosher salt
1/8 teaspoon ground white pepper
4 teaspoons white wine vinegar (unseasoned), room temperature
1 cup Mazola Oil
1/2 teaspoon freshly squeezed lemon juice, room temperature
1 Tablespoon amber agave
1/8 teaspoon dry ground mustard
1 Tablespoon boiling water
Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil.
Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade.
Put your oil into a 1 cup liquid measuring cup so it is easy to pour.
Remove the feed tube insert if it doesn’t have a ‘drizzle hole’ (one of mine does, the other does not). With the processor running, slowly drizzle in the oil, starting with a few drops at a time and continuing with a very slow and steady stream. As the mayonnaise begins to thicken, continue pouring, slowly, until all of the oil has been used.
Once the mayonnaise is thick, slowly blend in the lemon juice, agave, dry mustard and boiling water, just until incorporated.
Place the mayonnaise in a covered 1/2-pint Mason jar and let stand at room temperature for 4 hours to allow the acidic chemical reaction to sufficiently take place, including preventing it from separating when refrigerated later on.
Place mayonnaise in the refrigerator and use within a week. ~ Enjoy!
* Save egg white and use to make Sandra’s Sweetly Spiced Candied Pecans shown here: