Mayonnaise made from-scratch can be fairly life altering. Nothing against the shelf-stable, store-bought version, but homemade is truly in a league of it’s own when it comes to rich flavor and incredible texture. It’s super simple to whip up in the food processor and will last up to 2 weeks in the fridge. Make your first batch and see just how versatile this wonder condiment is. Add grated garlic and fresh herbs to create your own garlic aioli (pinkies up) or stir in chopped chipotle in adobo for a spicy, tangy chipotle mayo. Use your mayo as a base for countless dips, spreads, and savory fillings—as we do in this modern take on traditional tomato pie.
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 large egg
1 cup extra-virgin olive oil (or avocado oil)
How to Make It
Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)
Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.