The Best Homemade Mayonnaise Recipe
The best mayonnaise recipe that'll introduce you to making mayonnaise that's better than the ones you buy from stores. This is a quick mayonnaise making guide for beginners and even those experienced.
Equipment
- Whisk or immersion blender
- Medium mixing bowl (if whisking by hand) or a tall jar (if using an immersion blender)
- Measuring spoons
- measuring cup
- Spatula
Ingredients
- 1 large egg yolk pasteurized, if preferred
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 cup neutral oil e.g., canola, sunflower, or light olive oil
- 1/4 teaspoon salt adjust to taste
- An optional pinch of sugar for a touch of sweetness
Instructions
Prepare Ingredients:
- Ensure all ingredients are at room temperature to prevent curdling.
Combine Base Ingredients:
- In a medium bowl or jar, whisk together the egg yolk, Dijon mustard, vinegar (or lemon juice), and salt until well combined.
Slowly Add Oil:
- If Whisking by Hand: Begin by adding the oil drop by drop while whisking vigorously. Once the mixture starts to thicken, you can increase to a slow, steady stream of oil.
- If Using an Immersion Blender: Pour all the oil into the jar on top of the base mixture. Place the blender at the bottom of the jar and start blending. Slowly lift the blender up as the mayonnaise emulsifies.
Adjust Seasoning:
- Taste the mayonnaise and add more salt, lemon juice, or vinegar if needed. A pinch of sugar can balance the flavors.
Store:
- Transfer the mayonnaise to an airtight container and refrigerate for up to one week.
Notes
Some Tips for an Improved Result
- An extra virgin olive oil for a richer taste or a neutral oil for the classic mayonnaise flavor.
- If the mayonnaise separates, fix this by whisking a teaspoon of water in a clean bowl, then gradually adding the broken mayonnaise while whisking.
Nutrition
Calories: 94kcal
Tried this recipe?Let us know how it was!