Mayonnaise Dressing

Once you make mayonnaise from scratch, the jarred stuff loses some of its shine. This one whisks up thick, creamy, and bright, with a mustardy tang you simply cannot buy.

Mayonnaise is a lesson in emulsion: oil suspended in egg yolk until the two become one silky sauce. The secret is going slow, adding the oil a thin trickle at a time while beating constantly so the yolks can absorb it without breaking.

The mustard pulls double duty. Coleman’s brings a sharp, peppery bite, but it also acts as an emulsifier, helping hold the oil and egg together into a stable, glossy mayo.

Lemon juice is your safety valve. A squeeze brightens the flavor, and a little more thins the mayo back out whenever it gets too thick and stiff to beat.

Keep at it and you are rewarded with a creamy, custom mayonnaise, ready for sandwiches, dressings, or anything that needs a rich, tangy lift.

Pro Tips

• Add the oil slowly, almost drop by drop at first, so the emulsion forms instead of breaking.
• Use room-temperature egg yolks, since cold yolks emulsify less reliably.
• If the mayo breaks, whisk a fresh yolk in a clean bowl and slowly beat the broken mixture back into it.
• Thin with a little lemon juice or water whenever it gets too thick to whisk.

Variations

• Stir in minced garlic for a quick aioli.
• Add fresh herbs like dill or chives for a green dressing.
• Whisk in a spoonful of Dijon mustard or sriracha for extra punch.