Homemade Mayonnaise Recipe
User Reviews
5
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Prep Time
7 mins
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Servings
16 tablespoons
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Calories
98 kcal
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Course
Condiments
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Cuisine
French
Homemade Mayonnaise Recipe
Description
The Homemade Mayonnaise Recipe blends pasteurized egg yolk with distilled vinegar and dry mustard to begin the emulsion. Slowly incorporating a neutral cooking oil while whisking creates a thick, creamy consistency. The addition of lemon juice or vinegar and salt adjusts acidity and flavor, while cayenne pepper can provide a gentle spice. This method ensures a stable mayonnaise with balanced tartness and richness, relying on careful mixing to achieve the characteristic smooth and spreadable texture.
The finished mayonnaise suits various culinary uses, including spreading on sandwiches, mixing into salads, or serving as a base for sauces. The neutral oil maintains a mild taste without overpowering the egg and acid notes.
Notes suggest making the mayonnaise up to three days ahead and storing it covered in the refrigerator for up to 7 to 10 days. If the emulsion breaks or feels thin during preparation, adding hot boiling water can help stabilize the mixture. Using a food processor or electric mixer can simplify achieving the correct consistency.
Ingredients
- 1 egg yolk separated, pasteurized
- ¾ teaspoon distilled vinegar
- ¾ teaspoon dry mustard or Dijon mustard
- 6 ounces neutral cooking oil generic cooking oil
- ½ teaspoon lemon juice or distilled vinegar
- salt to taste
- cayenne pepper optional, to taste
- water optional
Instructions
- Mix together the egg yolk, vinegar, and mustard in a bowl or in a food processor on low speed until combined and slightly frothy.
- Next, add in about ½ to 1 teaspoon of oil slowly while continuing to mix until it has been mixed in.
- Then, slowly pour in the oil while continuing to vigorously whisk by hand or at low speed in a food processor until all of the oil has been added and the mayonnaise has been emulsified and is thick.
- Finish by adding in lemon juice, or vinegar, and salt, and optional cayenne pepper.
Notes
- You can prepare this mayonnaise up to three days in advance and keep it refrigerated.
- Store the mayonnaise covered in the refrigerator for up to 7 to 10 days for best freshness.
- If the mixture breaks or is too thin, add 1 to 2 tablespoons of hot boiling water and continue whisking to stabilize the emulsion.
- Using a food processor or stand mixer at low speed helps achieve a consistent, thick mayonnaise with less effort.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoons
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 3mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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