Homemade mayonnaise is not only fresher but also free from preservatives found in store-bought versions. With just a few ingredients and a simple technique, you can create creamy, delicious mayo at home.
Here’s how:
Ingredients
- 1 large egg yolk (room temperature)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon salt
- 1 cup neutral oil (like sunflower, canola, or light olive oil)
- Optional: 1/2 teaspoon sugar for a slightly sweeter taste
Instructions
1. Prepare the Bowl and Whisk
Use a large mixing bowl and whisk (or a hand blender for faster results). Ensure all tools are clean and dry to prevent separation.
2. Combine the Base Ingredients
Add the egg yolk, mustard, vinegar (or lemon juice), and salt to the bowl. Whisk or blend until smooth and slightly frothy.
3. Drizzle in the Oil Slowly
Start adding the oil drop by drop while whisking continuously. Once the mixture starts to thicken, you can increase to a slow, steady stream.
Tip: If using a hand blender, pour the oil in gradually while blending to maintain consistency.
4. Monitor the Texture
As you incorporate the oil, the mixture will emulsify and turn into a creamy mayonnaise. Stop adding oil once you reach your desired consistency.
5. Taste and Adjust
Taste the mayonnaise and adjust the seasoning. Add more salt, lemon juice, or sugar based on your preference.
6. Store Properly
Transfer the mayo to an airtight container and refrigerate immediately. Use within a week for best results.
Pro Tips for Succes.
- Always use fresh eggs to minimize the risk of contamination.
- Keep all ingredients at room temperature
- to ensure smooth emulsification.
- If the mayo separates, blend in a teaspoon of water or another egg yolk to bring it back together.
Enjoy your homemade mayonnaise as a dip, spread, or dressing!
