One Yolk Mayonnaise

Nothing compares to homemade mayonnaise! However, mayo is tricky to make. If this recipe does not work for you, most other recipes will fail as well. If it works, you can then experiment with more complex, full flavored mayo recipes.

Ingredients

Basic Recipe
1 egg yolk, room temperature
1 T lemon juice or cider vinegar
1/4 t salt
1 cup oil

Advanced Recipe
1 cup oil (try 1/2 cup olive oil, 1/2 cup coconut oil (melted and cooled)
1 egg yolk, room temperature
1 1/2 tsp lemon juice
1 1/2 tsp cider vinegar
1/4 tsp dried mustard
1/8 tsp sea salt
1/8 tsp paprika

Directions

This recipe will fail if you use cold ingredients!

1. Drop yolk into mixing bowl. Whisk for a few seconds till it’s a little bubbly.
2. Add lemon or vinegar and dry ingredients and whisk for a few more seconds.
3. Add one tsp of oil and whisk until you can’t see any oil.
4. Repeat step 3 until you have used about 1/2 c oil.
5. If you require thicker mayonnaise, continue to add 1/2 tsp at a time and whisk till you can't see any oil. More oil will result in thicker mayo.

FYI: Real mayo is softer/looser than commercial mayo!

Use right away or refrigerate to keep for a few days. Want it to last 2 months? Follow the rest below:

1. Collect whey, (drain yogurt through a cheesecloth). The liquid that drains is the the whey and filled with lactic acid which will preserve the mayonnaise.
2. Add 1 T of whey to your mayonnaise, mix thoroughly and allow to sit out at room temperature for 6 hours.
3. After 6 hours, place in the refrigerator and it should keep for 2 months.

More Info

Servings / Yield: 1 cup
Prep Time: 20 min   /   Total Time: 20 min
Category: Sauces & Marinades
Keywords: easy