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Description
Make mayonnaise at home without a blender using this simple recipe.
Ingredients
Scale
- 1 large egg yolk
- 1 tablespoon lemon juice or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 cup neutral oil (like canola or grapeseed)
Instructions
- In a medium bowl, whisk together the egg yolk, lemon juice (or vinegar), Dijon mustard, salt, and pepper until combined.
- Begin adding the oil, drop by drop, while whisking constantly and vigorously. This is crucial for emulsification.
- As the mixture starts to thicken, gradually increase the stream of oil to a very thin drizzle, whisking continuously.
- Once about half of the oil is incorporated and the mayonnaise is thick, you can add the remaining oil in a slightly faster, steady stream, whisking until fully emulsified.
- Taste and adjust seasoning as needed. Add more lemon juice or vinegar for tanginess, or salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to one week.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Ensure the egg is at room temperature for better emulsification.
- Whisk vigorously and consistently to create a stable emulsion.
- If the mayonnaise becomes too thick, add a few drops of water and whisk to thin it out.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Condiment
- Method: Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg