Silky Smooth Homemade Mayonnaise: A Simple Guide to Crafting the Perfect Condiment

Ingredients

Base Ingredients

• 2 large egg yolks, at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice (or white wine vinegar)

Seasonings & Extras

• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• Optional: ½ teaspoon finely minced garlic or a pinch of smoked paprika

Instructions

Emulsifying the Mayonnaise

1. Start the Drizzle. With the whisk or blender running on low speed, begin adding the oil drop‑by‑drop. The first few drops are critical; they allow the yolk proteins to coat the oil, forming a stable emulsion. You’ll notice the mixture thickening almost immediately.
2. Gradual Acceleration. Once the mixture holds a glossy sheen, you can increase the oil flow to a thin, steady stream. Continue whisking vigorously; the emulsion will stay smooth as long as the oil is incorporated slowly. If the bowl becomes too warm, pause briefly to keep the temperature low.
3. Season and Adjust. When all the oil is incorporated, the mayo should be thick, creamy, and glossy. Add the sea salt, black pepper, and any optional aromatics. Taste and adjust the acidity with a splash more lemon juice or vinegar if desired.
4. Final Whisk. Give the mayo one last vigorous whisk for 10‑15 seconds to ensure everything is fully combined. The texture should be smooth enough to coat the back of a spoon without any visible oil separation.