About the Recipe
My mother, my sister and I moved to Paris for a time when I was 9 years old. The apartment was small, up several flights of stairs, and it overlooked a park. I’ll never forget the first time I came upon my mother making homemade mayonnaise, something we’d never seen her do when we lived in Ohio. It was something new and exotic, and fascinating to watch. Try it and you’ll never go back to store-bought mayo again.
Two egg yolks
4 tsp. fresh lemon juice
1 tsp Dijon mustard
3/4 tsp kosher salt
1 cup vegetable oil (preferably mild olive oil)
Whisk egg yolks, fresh lemon juice, Dijon mustard, and kosher salt in a medium bowl until completely combined. The mixture should be creamy.
Whisking constantly, add the vegetable oil drop by drop at first, then 1/4 tsp at a time as the mixture emulsifies and thickens. Don't add the oil too quickly or the mayo will break and the oil will separate.
Whisk until all the oil is incorporated and the mayo is stiff and holds its shape.
Season with additional salt and lemon juice to taste and serve.