How to Make Mayonnaise
Learn HOW TO MAKE MAYONNAISE at home in just 10 minutes using only 4 simple ingredients (6 if you count salt and water). Creamy, flavorful, easy to make homemade mayo with no added preservatives!
Servings 1 cup
Equipment
- Medium glass bowl
- Whisk
Ingredients
- 1 large egg yolk
- ½ ounce freshly squeezed lemon juice , at room temperature
- 1 teaspoon Dijon mustard
- pinch of salt
- 8 ounces neutral oil
- water as needed
Instructions
- In a medium glass bowl, combine egg yolk, lemon juice, mustard, and pinch of salt.
- Start whisking briskly, then gradually add oil a little at a time until the egg yolk mixture starts to thicken and lighten up.
- Pour in the remainder of the oil in a steady stream while whisking constantly. Once all the oil has been incorporated, you may use a few drops of water to lighten it up. After that, the mayonnaise is ready to be consumed as needed.
- Cover and store in the fridge for up to a week.
Notes
- Can you freeze mayonnaise? No, you can't coz the emulsion will most likely break once you thaw it.
- What's the best oil to use for mayonnaise? Go for neutral-flavored oil like safflower, avocado, grape seed, and canola oil. You can use olive oil, but mix half of it with it a neutral-flavored one. Don't use extra virgin oil as the flavor is too strong.
- What kind of egg to use? When choosing raw egg yolk to use in this recipe, go for a pasteurized and properly refrigerated egg. Only buy eggs from stores or suppliers that keep them refrigerated just to be sure. Check the label and packaging for the pasteurized indication.
- Do I need to use mustard? You can make it without mustard, but take note that mustard actually helps with the emulsification process, too.
- Double the recipe when making a big batch. And make sure to gradually add the oil a little at a time.