How to Make Mayonnaise

Ten minutes and four simple ingredients (five if you count salt) offer an excellent hack for healthier living. Creamy, flavorful, easy DIY mayonnaise with no added preservatives is a versatile base for dressings, sauces, and spreads.

Makes about a cup

Course Condiments

Cuisine American, International

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 129kcal

Author Imma

Equipment

1 Medium glass bowl
1 whisk (or hand beater)

Ingredients

1 large egg yolk (you can use the whole egg)
½ ounce (15ml) freshly squeezed lemon juice at room temperature
1 teaspoon (15g) Dijon mustard
1 pinch of salt
8 ounces (237ml) neutral-flavored oil (sunflower, safflower, canola, etc.)
water if needed

Instructions

In a medium glass bowl, combine the egg yolk, lemon juice, mustard, and a pinch of salt.
Start whisking briskly, then gradually add oil in a small stream until the egg yolk mixture starts to thicken and lighten.
Whisk constantly while adding the remainder of the oil in a steady stream. Once all the oil has been incorporated, you can use a few drops of water to lighten the texture.
It's now ready to refrigerate and use as desired. It should last in the fridge for up to a week.

Notes

Go for neutral-flavored oils like safflower, avocado, grape seed, and canola oil. Olive oil makes good mayo, but it's best to mix it half-and-half with a neutral-flavored one
If you're afraid of using raw eggs, go for pasteurized and properly refrigerated eggs
Mustard helps with emulsification, but you can leave it out if you prefer
Double the recipe when making a big batch, adding the oil gradually
A blender or immersion blender speeds up the process and requires less muscle power
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition