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10-Minute Foolproof Homemade Mayonnaise – vegetarian recipe
Stav Kogan

10-Minute Foolproof Homemade Mayonnaise

Forget store-bought—learn how to make the creamiest, most flavorful homemade mayonnaise in just 10 minutes. This foolproof recipe guarantees silky, delicious results every time, perfect for sandwiches, dips, and dressings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Calories: 100
Ingredients Method Nutrition

Ingredients
  

  • 1 large egg yolk, at room temperature
  • 2 tsp (10 g / 0.35 oz) 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
  • 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 (960 ml) of finely chopped fresh, soft herbs like parsley, chives, basil, or cilantro for a vibrant, fresh flavor.

Method
 

  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.
  2. Whisk or pulse briefly to combine.
  3. 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.
  4. Once you see a thick emulsion begin to form, you can start adding the oil in a thin, steady stream.
  5. Continue until all the oil is incorporated and the mayonnaise is thick and glossy.
  6. Season and Finish: Whisk in the lemon juice (or vinegar), salt, and pepper.
  7. Taste your creation and adjust the seasoning as needed. Store in an airtight container in the refrigerator for up to one week.

Nutrition

Calories: 100kcalProtein: 0.1gFat: 11g

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