Introduction
There’s nothing quite like the velvety richness of Homemade Mayonnaise to elevate sandwiches, salads, and dips. While store-bought versions work in a pinch, mastering this condiment unlocks a world of flavor customization. And with the right tools—like a reliable —you can whip up a perfect batch in minutes. Let’s dive into the art of crafting this kitchen staple from scratch.
Step-by-Step Instructions
- Gather fresh eggs, neutral oil (like grapeseed), lemon juice, mustard, and salt.
- Combine the egg yolk, mustard, and lemon juice in a bowl or , whisking until smooth.
- Slowly drizzle in oil while whisking vigorously to emulsify the Homemade Mayonnaise. Stop once it thickens.
- Adjust seasoning with salt or extra lemon juice to taste.
Homemade Mayonnaise
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Low Calorie
Description
Creamy, tangy, and made from scratch—this homemade mayonnaise is fresher and more flavorful than store-bought.
Ingredients
- 1 fresh egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1 cup neutral oil (like grapeseed or sunflower)
- Pinch of salt
Instructions
- Gather fresh egg yolk, mustard, lemon juice, neutral oil, and salt.
- In a bowl, whisk together the egg yolk, mustard, and lemon juice until smooth.
- While whisking vigorously, slowly drizzle in the oil to emulsify.
- Continue whisking until the mixture thickens to mayonnaise consistency.
- Season with salt or extra lemon juice to taste.
Notes
Ensure all ingredients are at room temperature for best emulsification. Use pasteurized egg yolk if concerned about raw eggs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisking
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
Keywords: homemade mayonnaise, egg yolk, lemon juice, Dijon, sauce
Tips
- Use room-temperature ingredients for smoother emulsification.
- If your mayo breaks, whisk in a teaspoon of water to revive it.
- Experiment with infused oils (like garlic or chili) for unique flavors.
Alternative Methods
For those avoiding raw eggs, try substituting aquafaba (chickpea liquid) as a vegan base. Immersion blenders also streamline the process—simply pulse all ingredients together in a tall jar. Some chefs even swear by mortar-and-pestle techniques for ultra-creamy results.
Conclusion
Whether you’re spreading it on a BLT or mixing it into potato salad, Homemade Mayonnaise offers unmatched freshness and versatility. Keep your handy for quick batches, and don’t be afraid to get creative with herbs, spices, or citrus zests. Once you taste the difference, you’ll never go back to store-bought.
