Homemade Mayonnaise Recipe
How to make homemade mayonnaise.
Servings: 4 servings
Ingredients
- 1 large egg yolk at room temperature
- 1 pinch salt
- 1 teaspoon sugar
- black pepper use white if you don’t want black specks in your mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon vinegar or 1 teaspoon cold water
- 1 cup neutral oil
- 1 teaspoon Dijon mustard optional – adds flavor and helps with the emulsion
Instructions
- Whisk the egg yolk, salt, sugar, and pepper together until well blended and the yolk lightens in color — this is your emulsion base.
- Whisk in the vinegar, lemon juice, and water (and the Dijon mustard, if using).
- While whisking constantly, drizzle in the oil very slowly — a drop or two at a time to start. Once about half the oil is incorporated, add the rest in a thin, steady stream. Don't stop whisking.
- The finished mayonnaise won't be as thick as store-bought. Refrigerate it for at least half an hour before using — it firms up as it chills.
- Stir, then taste for seasoning. If needed, whisk in a bit more salt, sugar, or vinegar. Give it a minute before tasting — salt takes a while to fully dissolve in the oil.
Notes
To scale this recipe up or down, the ratio is one yolk to 3/4 - 1 cup oil but in my experience I find if you make a larger batch, it is much easier to break the mayo.
Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.
Made this? Click the stars at the top of the recipe card to leave a rating — it takes two seconds and helps other cooks find the recipe.