Making homemade mayonnaise is easier than you might think, and it tastes far better than store-bought!
With just a few simple ingredients and a bit of patience, you can create a creamy, delicious mayo that’s perfect for sandwiches, salads, and dips.
Here’s a classic recipe:
Ingredients (Makes about 1 cup)
- 1 large egg yolk (at room temperature)
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 tablespoon lemon juice (or white vinegar)
- 1/2 teaspoon salt (or to taste)
- 1 cup neutral oil (like avocado oil, light olive oil, or vegetable oil)
- 1-2 teaspoons water (optional, to adjust consistency)
Instructions
1. Prepare Your Tools:
- Use a medium-sized bowl and a whisk, or a food processor/blender for easier emulsification.
- Make sure all ingredients are at room temperature for best results.
2. Combine Base Ingredients:
- In the bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and salt until smooth and well combined.
3. Slowly Add Oil:
- Key step: Add the oil very slowly (a few drops at a time) while whisking constantly. This helps create a stable emulsion.
- Once the mixture starts to thicken, you can add the oil in a thin, steady stream while continuing to whisk vigorously.
4. Adjust Consistency:
- If the mayonnaise becomes too thick, whisk in 1-2 teaspoons of water to loosen it up.
- Taste and adjust seasoning with more salt, lemon juice, or mustard if needed.
5. Store:
- Transfer the mayonnaise to an airtight container and refrigerate. It will keep for up to 1 week.
Tips for Success:
- Emulsification is key: If the mayo breaks (looks curdled or separates), stop adding oil. Start over with a fresh egg yolk and slowly whisk the broken mixture into it.
- Flavor variations:
- Add garlic for aioli.
- Mix in herbs like dill, chives, or parsley.
- Add a pinch of paprika or cayenne for a spicy kick.
- Use pasteurized eggs if you’re concerned about raw egg safety.
Enjoy your creamy, homemade mayonnaise! 🥚🥄
