Homemade Mayonnaise

Creamy, Natural & Perfectly Smooth

Introduction

Mayonnaise is one of the most versatile condiments in the kitchen. Its creamy texture and subtle tang add richness to sandwiches, salads, dips, and dressings. While store-bought mayonnaise is convenient, making it at home gives you full control over ingredients, flavor, and texture. Homemade mayonnaise is fresher, richer, and can be customized to your taste preferences.

This simple recipe transforms a few basic ingredients—egg yolk, oil, Dijon mustard, and vinegar—into a luscious, creamy emulsion that will elevate any dish. The process may seem delicate at first, but with a few tips and careful whisking, anyone can achieve perfectly smooth, silky mayonnaise in about ten minutes.

Why Make Mayonnaise at Home

1. Freshness: Homemade mayonnaise tastes noticeably fresher than store-bought.
2. Customization: You can adjust flavors with lemon juice, garlic, herbs, or spices.
3. Control: You know exactly what’s in it—no preservatives or additives.
4. Versatility: Use it as a base for aioli, salad dressings, dips, or flavored spreads.

Ingredients

• 1 large egg yolk
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 cup neutral oil (such as vegetable or canola)
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1 teaspoon lemon juice

Ingredient Breakdown

Egg Yolk – The key emulsifier that binds oil and vinegar into a smooth, creamy mixture. Fresh, high-quality eggs produce the best results.

Dijon Mustard – Adds flavor and helps stabilize the emulsion, preventing the mixture from separating.

White Wine Vinegar – Provides acidity for a subtle tang and balances the richness of the oil.

Neutral Oil – A mild oil is ideal for mayonnaise so that the egg and vinegar flavors shine. Canola or vegetable oil works best.

Salt & Pepper – Enhances the flavor of your mayonnaise, making it ready to use as-is.

Optional Lemon Juice – Adds brightness and an extra layer of flavor.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Separate the egg yolk from the white and place it in a clean bowl. Using only the yolk ensures a stable emulsion. Add the Dijon mustard to the bowl and whisk until smooth.

Step 2: Begin the Emulsion

Slowly drizzle the oil into the egg yolk mixture while whisking continuously. Start with just a few drops at a time to create a stable base. Constant whisking is essential to prevent the mixture from breaking.

Step 3: Add the Vinegar

Once about half of the oil is incorporated, add the white wine vinegar. Continue whisking while gradually adding the remaining oil. The vinegar helps the mixture emulsify and adds a subtle tang.

Step 4: Season

Season the mayonnaise with salt and freshly ground black pepper to taste. If desired, whisk in a teaspoon of lemon juice for extra brightness and depth of flavor.

Step 5: Chill Before Serving

For best texture and flavor, refrigerate the mayonnaise for at least 30 minutes before using. This allows the flavors to meld and the texture to firm slightly.

Tips for Perfect Homemade Mayonnaise

1. Use Room Temperature Ingredients: Cold ingredients can prevent proper emulsification. Bring the egg yolk and oil to room temperature before starting.
2. Whisk Continuously: Constant whisking while adding oil ensures the mixture emulsifies properly.
3. Add Oil Slowly: Especially at the beginning, adding oil too quickly can cause the mayonnaise to split.
4. Rescue Broken Mayonnaise: If your mayonnaise separates, start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture in, a little at a time.
5. Customize Flavors: Add minced garlic for aioli, fresh herbs for a herbed mayo, or a pinch of smoked paprika for a smoky twist.

How to Use Homemade Mayonnaise

• Sandwiches & Wraps: Spread a thin layer for creamy, rich flavor.
• Salads: Toss with pasta, potato, or coleslaw for a fresh, natural dressing.
• Dips: Mix with sriracha, lemon juice, or herbs for flavorful dips.
• Sauces: Use as a base for tartar sauce, ranch, or garlic aioli.

Storage

Homemade mayonnaise is best consumed within 3–5 days when stored in an airtight container in the refrigerator. Always use a clean spoon to prevent contamination and maintain freshness.

Nutrition (Approximate, per 1 tablespoon)

• Calories: 90
• Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 0g
• Protein: 0.2g
• Cholesterol: 5mg
• Sodium: 35mg

Why Homemade Mayonnaise Makes a Difference

Making mayonnaise from scratch transforms ordinary meals into extraordinary ones. Unlike store-bought versions, homemade mayo has a delicate, fresh flavor and silky texture. It can also be tailored to your taste preferences, whether you prefer a tangier, creamier, or herb-infused version.

Once you’ve mastered this basic recipe, you can experiment with flavors and incorporate it into countless dishes, from sandwiches and salads to gourmet appetizers.

FAQs

Q1: Can I use olive oil instead of neutral oil?
Yes, but choose a mild olive oil. Extra-virgin olive oil can make the mayonnaise slightly bitter.

Q2: Do I need to pasteurize the egg?
Using fresh, high-quality eggs is recommended. If concerned about raw eggs, you can use pasteurized eggs for safety.

Q3: Can I make this in a food processor or blender?
Yes, a blender or food processor works well, but add oil very slowly to ensure proper emulsification.

Q4: Why did my mayonnaise separate?
This usually happens if oil is added too quickly or if the mixture is too cold. Start with slow oil addition and whisk constantly.

Q5: How long does homemade mayonnaise last?
Stored in the refrigerator in an airtight container, it lasts about 3–5 days.

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