Just a small amount of gelatin makes this mayonnaise almost foolproof. If you’ve never made homemade mayo, this is a good recipe to begin with. A high-quality organic egg is important as the vibrant hue and taste of the yolk will add proper structure, depth of flavor, and beautiful color to the mayonnaise.
- Yield: 2 cups
- ½ teaspoon gelatin
- 1 large organic egg plus 1 large organic egg yolk
- 1 teaspoon dry mustard
- 1 teaspoon sugar
- 1 small garlic clove, minced
- ¼ cup chopped mixed soft herbs, such as any combination of Italian parsley, basil, chives, tarragon, and chervil
- 1½ to 1¾ cups extra-virgin olive oil
- ½ lemon juice (about 1½ tablespoons)
- 1 tablespoon white wine vinegar
- Kosher salt and freshly ground black pepper
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
- In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
- Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time.