Description
Make fresh, creamy mayonnaise at home using just five basic ingredients. This simple method, perfected by Liam with a little inspiration from Sara, gives you a superior flavor compared to store-bought versions. You will create a thick, velvety spread perfect for your next sandwich or salad.
Ingredients
Scale
- 1 large Egg Yolk (room temperature)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Fresh Lemon Juice (or white wine vinegar)
- 1/2 cup Neutral Oil (like canola or grapeseed)
- Pinch of Salt
Instructions
- Place the egg yolk, mustard, and lemon juice into a tall, narrow container suitable for an immersion blender, or a food processor bowl.
- Add the pinch of salt. Blend these ingredients together briefly until just combined.
- Begin blending on low speed. Very slowly, start to drizzle the oil into the mixture in a thin, steady stream. This slow addition is key to emulsification.
- Continue blending and drizzling the oil. As the mixture thickens, you can increase the oil stream slightly, but never stop blending.
- Once all the oil is incorporated, your mayonnaise should be thick and pale yellow. If it is too thick, stir in a few drops of water or extra lemon juice.
- Taste and adjust salt or lemon juice as needed.
Notes
- Ensure all ingredients, especially the egg yolk, are at room temperature before starting. Cold ingredients make the emulsion more likely to break.
- If your mayonnaise separates (breaks), do not discard it. Place one teaspoon of warm water or a new egg yolk in a clean bowl, and slowly whisk the broken mixture into it until it re-emulsifies.
- We use an immersion blender for speed, but a food processor works well too. Avoid using a standard whisk unless you enjoy vigorous arm exercise.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Emulsification (Immersion Blender or Food Processor)
- Cuisine: American
Nutrition
- Serving Size: 1 Tablespoon
- Calories: About 90
- Sugar: Less than 0.1g
- Sodium: About 40mg
- Fat: About 10g
- Saturated Fat: About 1.5g
- Unsaturated Fat: About 8.5g
- Trans Fat: 0g
- Carbohydrates: Less than 0.1g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: About 35mg