Homemade Lemon Mayonnaise
A creamy, zesty mayonnaise made with fresh lemon juice that elevates your dishes.
Ingredients
Base Ingredients
- 2 large egg yolks pasteurized for safety
- 1 tablespoon Dijon mustard acts as an emulsifier
- 1 tablespoon fresh lemon juice about half a lemon
Oil
- 1 cup neutral oil like canola or avocado oil
Instructions
Prepare the Base
- In a tall container, whisk together the egg yolks, Dijon mustard, and lemon juice until well combined.2 large egg yolks
Emulsification
- Continue whisking while slowly drizzling in the neutral oil until the mixture thickens and becomes creamy.2 large egg yolks
- Season with salt to taste and adjust the lemon juice as preferred.2 large egg yolks
Notes
Ensure all ingredients are at room temperature for better emulsification. Store in the refrigerator for up to 4 days. If the mayonnaise breaks, whisk in a tablespoon of water or an additional egg yolk to re-emulsify.