Homemade Mayonaise

Making mayonnaise involves whisking egg yolks, lemon juice, and mustard with oil to form a stable emulsion.
Start by whisking (I use and electric hand beater/mixer) the egg yolk, lemon juice, and mustard until frothy.
Slowly dribble in the oil while whisking constantly until the mixture begins to thicken. Once it starts to emulsify, you can add the oil a bit faster. If the mixture starts to separate, stop adding oil and whisk vigorously until smooth before continuing.

Equipment Needed:
Medium bowl
Whisk or hand mixer

Storage: Keep the mayonnaise refrigerated and use within 5 days.

Pro Tips:

Whisk vigorously to incorporate air and lighten the mixture.

If the mixture separates, whisk vigorously to re-emulsify before continuing.

Taste and adjust seasoning as needed.

Ingredients

1 large egg yolk: 1 (1)
2 teaspoons lemon juice: 10 ml (1/2 tbsp) or, apple cider vinegar in same amounts
1 teaspoon Dijon mustard: 5 ml (1/2 tbsp)
1/4 teaspoon kosher salt: 1.25 g (1/8 tsp)
1 teaspoon cold water: 5 ml (1/2 tbsp)
3/4 cup neutral oil: 175 ml (3/4 cup) (olive or avacado only)

Directions

In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt, and cold water until frothy.
Slowly dribble in the oil while whisking constantly until the mixture begins to thicken.
Once it starts to emulsify, you can add the oil a bit faster.
Continue whisking until all the oil is incorporated and the mayonnaise is thick and creamy.
Season with additional salt to taste.

Safety Notes: Ensure all ingredients are at room temperature to prevent curdling. Use pasteurized eggs if you are concerned about food safety.

More Info

Servings / Yield: 1 serving = 1 cup
Prep Time: 5-10 minutes   /   Total Time: 5-10 minutes
Category: Salads & Dressings
Keywords: mayonaise