Homemade Mayonnaise: From Prep to Plate

• Ensure all your ingredients are at room temperature for the best emulsification.
• In your blender or food processor, combine the large egg and the Dijon mustard (if using). Blend on medium speed for about 20 seconds until well mixed.
• Pour in the freshly squeezed lemon juice and blend for another 10 seconds. This will enhance the flavor and help with the emulsification process.
• With the blender running, slowly drizzle in the olive oil. Start with a very thin stream to allow the oil to emulsify fully with the egg mixture. This step is crucial for achieving the perfect creamy consistency.
• Continue blending until the mayonnaise thickens and reaches your desired consistency. This usually takes about 30 seconds to 1 minute.
• Once thickened, taste your mayonnaise. You can add a pinch of salt or more lemon juice if desired. Blend briefly to combine.
• Transfer the homemade mayonnaise into your storage container and seal it tightly. It can be stored in the refrigerator for up to a week.