Mayonnaise
Silky, golden mayonnaise that whips up thick and luxurious with just the right balance of tangy lemon and smooth richness. My go-to base for elegant aiolis and the secret to elevating everything from simple sandwiches to sophisticated seafood dishes.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
16 servings
Ingredients
- 1 large egg
- 1 teaspoondried mustard
- 1/2 teaspoonkosher salt
- 1/2 teaspoonsugar
- 1 tablespoonfresh lemon juice
- 1 cupcanola oil
Nutrition Facts
Per Serving (serves 16 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a food processor fitted with a steel blade, whirl eggs, mustard, salt, and sugar for . Add in lemon juice and continue for .
- 2
Slowly add in the oil through the feed tube. Continue to whirl for after all oil is in.
- 3
Scrape the sides down with a spatula and whirl again for .
- 4
Keep in an air-tight container in the fridge for up to 1 week.