Ready to elevate your sandwiches, dips, and dressings? Forget the store-bought stuff—making your own mayonnaise at home is a culinary game-changer, and it’s surprisingly simple! In just 10 minutes, you can whip up a cup of the creamiest, most flavorful mayo you’ve ever tasted. Whether you use a whisk, blender, or food processor, this foolproof recipe guarantees silky, delicious results every single time. Let’s get whisking!
Ingredients
• 1 large egg yolk, at room temperature
• 2 tsp / 10 g Dijon mustard
• 1 cup / 240 ml neutral oil, like grapeseed or corn
• 1 tbsp / 15 ml freshly squeezed lemon juice or white wine vinegar
• Salt and freshly ground black pepper, to taste
Instructions
1. Combine the Base: In a medium bowl (for hand-whisking) or the container of your blender or food processor, combine the egg yolk and Dijon mustard. Whisk or pulse briefly to combine.
2. Emulsify the Oil: This is the crucial step! Begin adding the oil extremely slowly—literally drop by drop at first—while whisking vigorously or with the machine running. Once you see a thick emulsion begin to form, you can start adding the oil in a thin, steady stream. Continue until all the oil is incorporated and the mayonnaise is thick and glossy.
3. Season and Finish: Whisk in the lemon juice (or vinegar), salt, and pepper. Taste your creation and adjust the seasoning as needed. Store in an airtight container in the refrigerator for up to one week.
Nutritional Information
• Serving Size: 1 tablespoon
• Calories: 100
• Fat: 11g
• Sodium: 75mg
• Carbohydrates: 0g
• Protein: 0.1g
• Note: is an estimate and may vary based on used.
Pro Tips
• Pro-Tips for Perfect Mayo
• Stabilize Your Bowl: If whisking by hand, place a damp kitchen towel under your bowl to keep it from sliding around. This frees up your other hand to pour the oil steadily.
• Room Temperature is Key: Ensure your egg yolk and mustard are at room temperature before you begin. This helps the emulsion form more easily and prevents the mayonnaise from breaking.
• Create a Classic Aioli: For a powerful garlic mayonnaise, mince 3-6 cloves of garlic and whisk them in with the egg yolk and mustard at the very beginning.
• Spice It Up: Make a zesty chile mayonnaise by adding 1 minced dried chile (rehydrated in warm water) or 1 canned chipotle in adobo sauce to the base before adding the oil.
• Go Green with Herbs: After the mayonnaise is made, fold in up to 1/4 cup of finely chopped fresh, soft herbs like parsley, chives, basil, or cilantro for a vibrant, fresh flavor.
FAQ
Q: Can I make this mayonnaise without an egg
A: Absolutely! For a completely vegan and egg-free mayonnaise, substitute the egg yolk with 3 tablespoons of aquafaba (the liquid from a can of chickpeas). Combine the aquafaba with the Dijon mustard and follow the recipe instructions exactly as written, emulsifying the oil slowly for a wonderfully creamy plant-based mayo.
Q: Is it safe to use a raw egg yolk in this recipe
A: Using fresh, high-quality eggs from a trusted source minimizes risk. For anyone concerned about consuming raw eggs, pasteurized eggs are a fantastic and safe alternative. You can find pasteurized egg yolks or whole eggs in the refrigerated section of most grocery stores. Simply use one pasteurized egg yolk at room temperature and proceed with the recipe.
Q: How long does this homemade vegetarian mayonnaise last
A: Because this recipe uses a fresh egg yolk and contains no artificial preservatives, it should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to one week. Always use a clean utensil when serving to maintain its freshness.
Q: What are the best vegetarian dishes for this mayo
A: This creamy homemade mayonnaise is incredibly versatile for vegetarian meals. Use it as a base for a tangy potato salad or coleslaw, a rich spread for veggie burgers and chickpea salad sandwiches, or a delicious dip for roasted sweet potato fries and crispy tofu. The aioli and herb variations are also fantastic with grilled vegetables.
