Classic Homemade Mayonnaise
A silky, tangy homemade mayonnaise that serves as the foundation for countless other sauces and dressings. This simple version comes together in under 10 minutes with pantry staples and a whisk.
Equipment
- Mixing bowl
- Whisk or
- Immersion blender optional
- Measuring cup
- Measuring spoon
Ingredients
- 1 each egg yolk — room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice — freshly squeezed
- 1 pinch kosher salt
- 3/4 cup neutral oil — such as grapeseed or avocado
- 1 teaspoon cold water
Instructions
- Set the base: In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and salt until smooth and slightly frothy.
- Emulsify: Begin adding the oil drop by drop at first, whisking vigorously as you go. Once the mixture begins to thicken, slowly increase the flow to a thin stream, whisking constantly.
- Adjust texture: When all the oil is incorporated and the mayonnaise is thick and pale, whisk in the teaspoon of cold water to loosen the texture slightly and give it a glossy finish.
- Taste and adjust: Add a touch more salt or lemon juice if desired. Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 30g
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