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Homemade Lemon Mayonnaise
Easy homemade mayonnaise recipe that's light yet zingy, rich and velvety smooth and creamy. Perfect as a dipping sauce or base for salad dressings.
Author
Charlé Visser
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
10
portions
Course
Condiments
Cuisine
French
Cook Mode
Prevent your screen from going dark
Ingredients
▢
5
(
5
)
egg yolks
▢
50
g
(
3 ⅓
tablespoon
)
lemon juice
▢
zest of 1 lemon
▢
30
g
(
2
tablespoon
)
Dijon mustard
▢
6
g
(
1
teaspoon
)
fine sea salt
▢
300
g
(
1 ⅓
cups
)
neutral oil
▢
50
g
(
¼
cups
)
olive oil
▢
Freshly cracked pepper to taste
Instructions
Place all the ingredients apart from the oil and pepper into a bowl, jug or blender.
Whisk until homogenous.
Slowly add oil while whisking or blending vigorously.
When all the oil is added, the mix should be velvety smooth and be able to hold its own shape.
Season with freshly cracked black pepper.
Taste for salt and balance. Adjusting if needed.
Place into a suitable container or use straight away.
Notes
Store homemade mayonnaise in the fridge for up to a week sealed airtight.
Can not be frozen.
See post for vegan mayonnaise recipe, what to use it for and fix a broken mayo among other more in-depth chapters.
Nutrition
Serving:
50
g
Calories:
336.09
kcal
Carbohydrates:
1.41
g
Protein:
1.28
g
Fat:
36.92
g
Saturated Fat:
3.56
g
Trans Fat:
0.12
g
Cholesterol:
73.06
mg
Sodium:
129.53
mg
Fiber:
0.34
g
Sugar:
0.34
g
Vitamin A:
2.88
IU
Vitamin C:
5.58
mg
Calcium:
1.32
mg
Iron:
1.76
mg
Keywords:
homemade mayonnaise, lemon mayoannaise
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