This homemade mayonnaise recipe provides a simple guide to creating a rich and creamy condiment using just a few ingredients: egg yolk, Dijon mustard, vinegar, and oil. With an emphasis on proper emulsification, the recipe ensures a perfect texture every time. Season to taste and customize with additional flavors for a personal touch. Ideal for sandwiches, salads, and dressings, this delightful homemade mayonnaise elevates your culinary creations and can be stored in the refrigerator for up to a week.
Table of Contents
- Preparation Time: 10 minutes
- Servings: Approximately 1 cup
Ingredients
- 1 large egg yolk (room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar (or lemon juice)
- 1 cup neutral-flavored oil (such as canola, vegetable, or light olive oil)
- Salt to taste
- Freshly ground black pepper (optional)
Instructions
- Gather Your Ingredients: Begin by assembling all your ingredients on the countertop. Ensure that your egg yolk is at room temperature, as this helps in the emulsification process.
- Whisk the Base: In a medium mixing bowl, combine the egg yolk, Dijon mustard, and white wine vinegar. Using a whisk, blend the ingredients together until they form a smooth and homogenous mixture. This creates a flavorful base for your mayonnaise.
- Emulsification: Begin adding the oil very slowly—start with just a few drops while continuously whisking. This initial addition is crucial for the emulsion to form properly. As the mixture starts to thicken, you can gradually increase the oil flow to a thin stream, whisking vigorously throughout.
- Season to Taste: Once all the oil has been incorporated and the mayonnaise reaches a creamy consistency, taste your creation. Season with salt and, if desired, a pinch of freshly ground black pepper. Feel free to add additional acid (vinegar or lemon juice) for extra brightness, adjusting to your personal preference.
- Storage: Transfer the mayonnaise to an airtight container and refrigerate. Homemade mayonnaise can be stored in the fridge for up to one week.
Tips for Perfection
- Temperature Matters: For the best results, ensure all ingredients are at room temperature to promote emulsification.
- Oil Selection: While neutral oils work best for traditional mayonnaise, you can experiment with flavored oils like olive oil for a unique twist.
- Vegan Alternative: Substitute the egg yolk with aquafaba (the liquid from canned chickpeas) for a vegan mayonnaise recipe.
Nutritional Information (per tablespoon)
- Calories: 94
- Total Fat: 10 g
- Saturated Fat: 1 g
- Cholesterol: 30 mg
- Sodium: 6 mg
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Sugar: 0 g
- Protein: 0.1 g
Conclusion
Homemade mayonnaise is a luxurious addition to your culinary repertoire, elevating everything from sandwiches to salads. Its silky texture and rich flavor are unmatched by store-bought varieties. With just a few simple ingredients and a bit of technique, you can create a deliciously creamy mayonnaise that will impress your family and friends. Enjoy the art of making mayonnaise and the delightful flavors it brings to your dishes!
Stored Time
Homemade mayonnaise should be stored in an airtight container in the refrigerator. It typically lasts for up to one week when properly refrigerated. Due to the use of fresh ingredients, such as raw egg yolks, it is important to store mayonnaise at a consistent cold temperature to prevent spoilage. Always check for changes in smell, texture, or color before use, and avoid leaving it at room temperature for extended periods. For optimal freshness, consume within the recommended time.
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