Homemade (Cooked) Mayonnaise Recipe
A cooked homemade mayonnaise offers a safe alternative for those avoiding raw eggs.
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Instructions
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Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring constantly.
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Once the mixture begins to thicken, remove the skillet from heat and continue stirring.
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Submerge the skillet bottom in cold water to halt cooking.
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Scrape the mixture into a blender, pulse briefly, then let cool uncovered for at least five minutes.
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Add dry mustard, salt, and cayenne (if using) to the blender.
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While blending, slowly stream oil into the egg mixture through the lid's center opening.
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Transfer the mayonnaise to a clean container and chill immediately; it will keep for at least seven days refrigerated.