Description
A simple and classic recipe for homemade mayonnaise that can be prepared in just 10 minutes, perfect for enhancing various dishes.
Ingredients
Scale
- 1 large egg, at room temperature
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) red wine vinegar or white wine vinegar
- 1/41/2 teaspoon (1.5g) fine sea salt, or more to taste
- 1 cup (240ml) safflower oil or vegetable oil
- 11/2 teaspoon (5ml) fresh lemon juice, optional
Instructions
- Start with Ingredients: Gather your eggs and oil, and place them in a mixing bowl. The eggs should be at room temperature, as this helps with emulsification. It might smell a bit eggy at first, but do not worry, that will soon change. A common mistake is using cold eggs, which can hinder the mayo from thickening.
- Blend for Emulsification: Whisk the egg yolks and a pinch of salt until you see a change in color—this means you are on the right track. You will want that creamy, pale yellow hue to start showing through. If you do not whisk enough, the mayo could separate, so give it a good effort.
- Add Oil Slowly: Begin to drizzle in your oil while continuing to whisk vigorously. You will notice a thick and creamy texture forming—that is the magic! If you pour in the oil too quickly, it might not emulsify properly, which can lead to a runny mess.
- Flavor with Acid: Once the mayo is thick, add a splash of vinegar or lemon juice. You will love the zesty smell that comes through! This step not only adds flavor but also helps preserve the mayo. Skipping it can lead to a bland result, so do not hold back on that tang.
- Taste and Adjust: Take a small taste to see if it needs a pinch of salt or more acid. The flavor should be bright and fresh! If it is bland, that is an easy fix. Just be careful with adding too much salt at once; you can always add more, but it is harder to fix if it is too salty.
- Store Carefully: Transfer your homemade mayonnaise into a clean, airtight container and refrigerate. It should last about a week, although it may not stick around that long! Make sure the container is airtight to avoid any weird odors from the fridge mingling in. If you notice a separation after a few days, just whisk it back together.
Notes
- Storage Tips: Store in an airtight container in the refrigerator up to 2 weeks.
- Expert Tips: Use pasteurized eggs for safety.
- Choose a mild-flavored oil for best results.
- If using olive oil, opt for light and fruity varieties.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 126
- Sugar: 0g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: Not Specified
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 12mg