2 fresh eggs at room temperature*
1 tsp dijon mustard
1 1/2 tsp fresh lemon juice
salt and pepper to taste
3/4 cup light oil of your choosing**
Having been making mayo for several months now, I'll tell you it is more about the technique than the actual ingredient list. The following is the technique I find the most effective in producing a nice thick and creamy mayonnaise.
Crack eggs into a large plastic cup or quart mason jar. Add the mustard, lemon juice, and salt and pepper. Using a hand held immersion blender, give the ingredients a pulse or two to combine. Very carefully and slowly drizzle the oil down the side of the blender stick into the jar as you blend the mayo. Drizzling the oil should take at least 30 seconds. Continue to blend until the mayonnaise begins to thicken. This can take between another 30 seconds to 90 seconds more. You can use immediately or cover and refrigerate for up to a week.
If you do not have an immersion blender, a regular blender will work, but I have yet to get the same lovely thick consistency with a standard blender, although the mayonnaise has always continued to thicken while cooling in the fridge.
* Our two youngest boys do not eat mayonnaise of any kind so I am not all that concerned about salmonella poisoning with them. The rest of us are aware of the risks associated with eating raw eggs. That being said, I use eggs laid by our own hens. I know what they eat and also how clean their coop is so I feel confident our eggs are very pure. I have also used store bought, pasteurized eggs with equal success. Just be aware, this mayonnaise does require raw egg. Consume at your own risk.
** Any light oil will do. By light, I mean light flavored. I used a combination of light olive oil and grapeseed oil.
Cast of characters
Egg, dijon, lemon juice, salt and pepper
Drizzling the oil extremely slowly and continuous blending is the key to avoid separation and to get the perfect emulsion
Blend for an additional 30-90 seconds once oil has been added
This is the consistency you are looking for--not quite as thick as Hellmanns, but thicker than a salad dressing. This will continue to thicken when refrigerated and will be nearly the consistency of a store bought mayo. The recipe yields about 1 cup of mayonnaise.
I made tuna salad with about 1/2 cup of mayonnaise, some diced apple and celery, and a touch more black pepper
Tuna salad with apples and toasted pecans for lunch.