🥚 Mayonnaise

Ingredients

• 1 pasteurized eggs (in shell), large, at room temperature
• 1 tbsp lemon juice (bottled), or white vinegar
• 1 tsp Dijon-style mustard
• 1½ g table salt
• 1 cup vegetable oil (soybean), or another neutral oil

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Refrigerator: no agency publishes a time for homemade mayonnaise. We go by USDA’s nearest entries, raw egg yolks and homemade eggnog: 2 to 4 days.
• Don’t freeze it; it separates.

Nutrition

Steps

You’ll need: immersion blender and a tall jar that just fits it, or a bowl and whisk.

1. Use pasteurized eggs: mayonnaise is eaten raw, and FDA and USDA advise pasteurized eggs for anything served with raw egg.
2. Immersion blender: put the egg, lemon juice, mustard and salt in the jar and pour the oil on top. Set the blender on the bottom, run it, and slowly lift it as the mayonnaise thickens, about 30 seconds.
3. By hand: whisk the egg, lemon, mustard and salt, then whisk in the oil a few drops at a time until it thickens, then in a thin stream.
4. Taste and add lemon or salt. Refrigerate right away.