Homemade Mayonnaise
Homemade Mayonnaise
Ingredients
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 3/4 cup neutral oil, (such as canola, grapeseed, or light olive oil)
Instructions
- 1
In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, salt, and white pepper until well combined and slightly pale.
⏱️ 1 min
- 2
Slowly, drop by drop, begin to add the neutral oil to the egg mixture while continuously whisking vigorously. It is crucial to add the oil very slowly at the beginning to allow the emulsion to form properly. If you add it too quickly, the mayonnaise may break.
⏱️ 2 min
- 3
Once about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can gradually increase the speed at which you add the remaining oil, pouring it in a very thin, steady stream while continuing to whisk constantly until all the oil is incorporated and the mayonnaise is thick and creamy.
⏱️ 2 min
- 4
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Transfer the homemade mayonnaise to an airtight container and refrigerate. It will keep for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Mayonnaise
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 3/4 cup neutral oil, (such as canola, grapeseed, or light olive oil)
Instructions
- 1
In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, salt, and white pepper until well combined and slightly pale.
⏱️ 1 min - 2
Slowly, drop by drop, begin to add the neutral oil to the egg mixture while continuously whisking vigorously. It is crucial to add the oil very slowly at the beginning to allow the emulsion to form properly. If you add it too quickly, the mayonnaise may break.
⏱️ 2 min - 3
Once about 1/4 cup of oil has been incorporated and the mixture starts to thicken, you can gradually increase the speed at which you add the remaining oil, pouring it in a very thin, steady stream while continuing to whisk constantly until all the oil is incorporated and the mayonnaise is thick and creamy.
⏱️ 2 min - 4
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Transfer the homemade mayonnaise to an airtight container and refrigerate. It will keep for up to 1 week.