Description
Make fresh, creamy, foolproof mayonnaise at home with this simple 5-ingredient recipe. It is much tastier than store-bought options and works perfectly for sandwiches, salads, and dips.
Ingredients
Scale
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon white wine vinegar
- 1 cup neutral oil (like canola or grapeseed)
- Pinch of salt
Instructions
- Place the egg yolk, mustard, lemon juice, and vinegar into the bowl of a food processor or a tall, narrow container (if using an immersion blender).
- Pulse briefly to combine the ingredients.
- With the processor running continuously, slowly drizzle in the oil, starting with just a few drops. This slow addition is key to emulsification.
- Continue adding the oil in a very thin, steady stream. The mixture will begin to thicken rapidly.
- Once all the oil is incorporated, the mayonnaise should be thick and creamy.
- Add salt to taste and pulse once more to mix.
Notes
- If your mayonnaise splits or looks thin, do not discard it. Place one extra egg yolk in a clean bowl. Whisk the broken mixture into the new yolk very slowly, drop by drop, until it emulsifies.
- Use room temperature ingredients for the best chance of success. Cold ingredients increase the risk of separation.
- For garlic mayonnaise, add one clove of peeled garlic along with the initial ingredients.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Food Processor or Immersion Blender
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 17.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg