7 Of The Most Delicious Things You Can Do To Mayonnaise

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Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/2 tsp kosher salt

2 Tbsp. very cold water

1 tsp Dijon mustard

2 Tbsp. lemon juice

1 1/2 cups vegetable oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

Once you've mastered basic mayonnaise, you can add all kinds of ingredients to make amazing flavored mayos. Here are six easy recipes to get you started.

Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/2 tsp kosher salt

2 Tbsp. very cold water

1 tsp Dijon mustard

2 Tbsp. lime juice

1/2 tsp ground cumin

1/2 tsp ground curry powder

1 1/2 cups vegetable oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/2 tsp kosher salt

2 Tbsp. very cold water

1 tsp Dijon mustard

2 large garlic cloves, crushed

2 Tbsp. lemon juice

3/4 cup vegetable oil, refrigerator cold

3/4 cup extra virgin olive oil, refrigerator cold

1/4 cup chopped herbs (we used chives, dill, parsley, and tarragon)

PREPARATION

1. Combine all ingredients except the oils and herbs in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add both oils at the same time in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed.

4. Unplug the food processor, then add the chopped herbs and mix everything together with a rubber spatula. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/4 tsp kosher salt

1 Tbsp. Sambal Oelek (or your favorite hot sauce)

2 Tbsp. very cold water

1 tsp Dijon mustard

2 Tbsp. lemon juice

1 1/2 cups vegetable oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick and emulsified. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/2 tsp kosher salt

2 Tbsp. very cold water

1 tsp Dijon mustard

2 large garlic cloves, crushed

2 Tbsp. lemon juice

3/4 cup vegetable oil, refrigerator cold

3/4 cup extra virgin olive oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the two oils in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add both oils at the same time in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/2 tsp kosher salt

2 Tbsp. very cold water

1 tsp Dijon mustard

2 Tbsp. lime juice

1 1/2 cups vegetable oil, refrigerator cold

2 Tbsp. thinly sliced scallion greens

PREPARATION

1. Combine all ingredients except the oil and scallions in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed.

4. Unplug the food processor, then add the scallions and mix everything together with a rubber spatula. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes 2 cups

Recipe by Emily Gennis

INGREDIENTS

2 large egg yolks, at room temperature

1/2 tsp kosher salt

2 Tbsp. very cold water

1 tsp Dijon mustard

3 Tbsp. white miso paste

1 Tbsp. sugar

2 Tbsp. rice wine vinegar

1 1/2 cups vegetable oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5–10 seconds.

2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.

3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.