Peppercorn Mayo
Peppercorn Mayo
Ingredients
- 2 large eggs, room temperature
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 garlic clove, minced
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons Worcestershire sauce, optional
- 2 tablespoons cracked black peppercorns, coarsely crushed
- 2 cups neutral oil, such as avocado, canola, or light vegetable oil
Instructions
- 1
Gather all your ingredients. In a tall container that is just wide enough to accommodate the head of your immersion blender, add the room temperature eggs, Dijon mustard, fresh lemon juice, white wine vinegar, kosher salt, minced garlic, onion powder, and Worcestershire sauce (if using).
⏱️ 3 min
- 2
Carefully pour the 2 cups of neutral oil over the other ingredients in the container. Do not stir.
⏱️ 1 min
- 3
Place the head of an immersion blender firmly on the bottom of the container, ensuring it covers the egg yolks. Blend without moving the blender for 10 to 15 seconds, allowing the mixture to begin emulsifying from the bottom up.
⏱️ 1 min
- 4
Once you see the mayonnaise starting to form and thicken at the bottom, slowly and steadily lift the immersion blender upwards through the oil, continuing to blend until the entire mixture is smooth, creamy, and fully emulsified. This should take another 10-20 seconds.
⏱️ 1 min
- 5
Remove the immersion blender. Add the coarsely crushed black peppercorns to the mayonnaise. Using a spoon or spatula, gently fold the peppercorns into the mayo until evenly distributed. Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
⏱️ 4 min
- 6
Transfer the peppercorn mayo to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the mayonnaise to firm up further.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Peppercorn Mayo
- 2 large eggs, room temperature
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 garlic clove, minced
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons Worcestershire sauce, optional
- 2 tablespoons cracked black peppercorns, coarsely crushed
- 2 cups neutral oil, such as avocado, canola, or light vegetable oil
Instructions
- 1
Gather all your ingredients. In a tall container that is just wide enough to accommodate the head of your immersion blender, add the room temperature eggs, Dijon mustard, fresh lemon juice, white wine vinegar, kosher salt, minced garlic, onion powder, and Worcestershire sauce (if using).
⏱️ 3 min - 2
Carefully pour the 2 cups of neutral oil over the other ingredients in the container. Do not stir.
⏱️ 1 min - 3
Place the head of an immersion blender firmly on the bottom of the container, ensuring it covers the egg yolks. Blend without moving the blender for 10 to 15 seconds, allowing the mixture to begin emulsifying from the bottom up.
⏱️ 1 min - 4
Once you see the mayonnaise starting to form and thicken at the bottom, slowly and steadily lift the immersion blender upwards through the oil, continuing to blend until the entire mixture is smooth, creamy, and fully emulsified. This should take another 10-20 seconds.
⏱️ 1 min - 5
Remove the immersion blender. Add the coarsely crushed black peppercorns to the mayonnaise. Using a spoon or spatula, gently fold the peppercorns into the mayo until evenly distributed. Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
⏱️ 4 min - 6
Transfer the peppercorn mayo to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the mayonnaise to firm up further.
⏱️ 30 min