Homemade mayo has all the thick, creamy attributes of store bought, but it also has flavor, a delicious balance of sweetness and piquancy. Better still, that flavor can be heightened, depending on what kind of oil you use, what kind of acid you use, and if you choose to add other enhancers. Here, we’re using Meyer lemon juice as our acid and enhancing with garlic.
The resulting sauce is great with fish, as a sandwich spread, and even alongside french fries. (Need more inspiration to make homemade mayo? Read this post.)
Makes about 1 cup
- 1 egg yolk
- 1 teaspoon Dijon mustard
- Pinch salt, plus more to taste
- 1 cup neutral-flavored oil, such as sunflower, safflower, or grapeseed
- Zest and juice from 1 Meyer lemon, or more to taste
- 2 garlic cloves, pressed through a garlic press or minced
- Freshly ground white pepper to taste
In a medium bowl, whisk together the egg yolk, mustard, and salt. Very slowly, drop by drop, add about 3/4 of the oil, whisking constantly. Whisk in the lemon zest, lemon juice, and garlic. Add the remaining oil a few drops at a time, whisking constantly. Add more lemon zest and/or juice, more salt, and white pepper to taste. (You can keep the mayonnaise for about a week, storing it covered in the refrigerator.)
NOTE If your mayonnaise"breaks" and won't come together, set the broken mayo aside and start with a clean bowl with 1 tablespoon of warm water. Slowly, drop by drop, whisk the broken mayonnaise into the water.