You came here because you want the best mayonnaise. This is my father’s recipe (original here) plus some variations I’ve added to make it closer to some I’ve had in stores. Let’s get to it.
Ingredients:
- 1 large egg, at room temperature
- 1 tablespoon Dijon mustard (optional, but recommended for a flavor closer to store-bought mayo)
- 2 tablespoons pickle juice (from your favorite pickles; contributes to a store-bought flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1 cup neutral-flavored oil (such as vegetable or canola oil)
- 1 whole lime
- A pinch of sugar (essential for balanced flavor)
- Optional: a bit of honey for additional sweetness
Instructions:
- Prep Ingredients: Ensure the egg is at room temperature for better emulsification. Gather your ingredients and equipment.
- Blend Egg, Pickle Juice, Mustard, and Sugar: In a food processor or blender, combine the egg, pickle juice, salt, Dijon mustard (if using), and a pinch of sugar. The pickle juice and sugar are essential for achieving a flavor reminiscent of store-bought mayo. Blend for about 20 seconds until well combined.
- Squeeze Lime Juice: Cut the whole lime in half and squeeze the juice into the mixture. Lime juice will add a tangy and refreshing flavor to your mayonnaise.
- Slowly Add Oil: Attention: Here’s where the magic happens! Gradually add the oil in a slow, thin stream. This step is absolutely essential. Pouring the oil too quickly can result in a very watery mayo that won’t thicken properly. Begin with an unhurried pour, and as you go, gradually increase the flow. Patience pays off here.
- Watch for Emulsification: Keep a close eye on the transformation. As you meticulously add the oil, the mixture will thicken and become creamy. This gradual process ensures a perfect consistency. Don’t rush through this step; it’s key to achieving that luscious mayo texture.
- Taste and Adjust: Halt the processor or blender. Taste the mayonnaise and adjust the seasoning. You can add more salt or a bit of honey (if using) to further balance the flavors.
- Zest Lime Peel (Optional): For an extra burst of lime flavor, you can zest the lime before squeezing the juice. Add the zest to the mayonnaise and blend for a few more seconds.
- Store: Transfer the homemade mayonnaise to a clean glass jar or airtight container. Store it in the refrigerator for up to 3 days.
That’s literally it. If you want it spicier, add some spice to it like peppers or hot sauce. Enjoy.