Dijon Lemon Mayonnaise

Introduction

Dijon and lemon keep this mayonnaise sharp enough to balance the ¾ cup oil, so the finished texture is rich without tasting heavy. The important part is the gradual oil addition: drop by drop at first, then a thin trickle once the emulsion starts. You can use it as a sandwich spread, a base for dressings, or a quick sauce to finish roasted vegetables or fish.

Recipe Details

• Prep Time: 12 minutes
• Cook Time: 0 minutes
• Total Time: 12 minutes
• Servings: 16

Ingredients

• 2 egg yolks
• 2½ teaspoons (12.5 mL) lemon juice and/or vinegar
• ½ teaspoons (2.5 mL) Dijon mustard
• ¼ teaspoons (1 mL) salt
• ¾ cup (180 mL) oil

Instructions

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute – the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
5. Keep going until the oil is whisked in.
6. Add the rest of the lemon juice, whisk to combine.
7. Add the rest of the oil in the same manner as before.
8. Keep going until all the oil is whisked in.
9. If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.

Variations

• Change the lemon juice and/or vinegar to all lemon juice if you want a brighter, fresher acidity that works well with seafood and chicken.
• Change the lemon juice and/or vinegar to mostly vinegar for a sharper, cleaner finish that tastes more like classic deli mayonnaise.
• Change the oil to a mild neutral oil such as canola, grapeseed, or avocado oil if you want the Dijon and acid to stay in the foreground.
• At the final flavourings step, stir in crushed garlic for a stronger, more savory spread that works well on burgers and roasted potatoes.
• At the final flavourings step, stir in chopped herbs such as dill or tarragon for a looser sauce profile that pairs well with fish, eggs, or cold vegetables.

Tips for Success

• Use room-temperature egg yolks if possible; they emulsify more readily than cold yolks.
• After whisking in the mustard, salt, and half the lemon juice, the mixture should look slightly thicker before you start adding oil.
• Follow the drop by drop instruction closely at the start. Most broken mayonnaise happens because the oil goes in too fast before the emulsion forms.
• When you reach a trickle with the oil, keep whisking steadily rather than quickly. Consistent whisking is more useful than force.
• Add the rest of the lemon juice exactly when directed. It loosens the mixture enough to help you incorporate the remaining oil smoothly.

Storage and Reheating

Store the mayonnaise in a clean, airtight jar or container in the refrigerator for up to 3 days. Because it contains raw egg yolks, keep it cold and avoid leaving it at room temperature for long.

Do not freeze it. The emulsion separates and the texture turns grainy when thawed.

There is no reheating step. Use it cold, straight from the fridge, and stir it briefly if it has tightened up.

FAQ

Can you use all lemon juice instead of splitting it with vinegar?

Yes. All lemon juice gives the mayonnaise a brighter, fresher flavor and a slightly softer citrus finish.

Why didn’t the mayonnaise thicken?

The oil usually went in too fast. Start over with a fresh egg yolk in a clean bowl, then whisk the broken mayonnaise into it very slowly, just as you would the oil.

Can you make this with pasteurized eggs?

Yes. Pasteurized egg yolks work well here and are a practical choice if you want to reduce the food-safety risk of raw eggs.

Can you make this without Dijon mustard?

You can, but the mayonnaise will be a little less stable and less flavorful. The Dijon adds both emulsifying support and a mild sharpness.