Homemade Mayonnaise
Yield: 16 servings
Calories: 124kcal
Skip the store-bought sauce and learn how to mayonnaise right at home! A simple combination of eggs, oil, and seasonings is all you need to create a smooth, rich and creamy sauce. It only takes 10 minutes or less to make the popular condiment.
Ingredients
- 1 large egg yolk
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper, optional
- 1 tablespoon lemon juice, divided
- 1 teaspoon (5 ml) dijon mustard
- 1 cup (240 ml) olive oil
Instructions
- In a medium-sized bowl, add egg yolk and whisk until it becomes slightly thickened and light yellow in color.
- Add salt, cayenne pepper, 1 teaspoon lemon juice and mustard. Vigorously whisk until combined.
- Very gradually add a few drops of olive oil. Whisk until you see the mixture lighten in color and starting to thicken.
- Continue to add small drops at a time, creating an emulsified and thickened sauce.
- Once ¼ cup of oil has been added and is visibly thickened, add 1 teaspoon lemon juice to the sauce and mix to combine.
- Continue to add in ¼ cup of olive oil in a thin stream, whisking constantly.
- Add the last 1 teaspoon of lemon juice, whisk to combine.
- Slowly drizzle and whisk the remainder of the olive oil.
- The mixture should look pale yellow and thick. Taste and season with salt as desired.
- Refrigerate until ready to use.
Notes
- Serving Size: 1 tablespoon
- Mayonnaise can be stored in an airtight container and refrigerated up to 1 week.
- MAKE IT PALEO & WHOLE30: Substitute extra virgin olive oil, sea salt, and 1 teaspoon mustard powder.
Nutrition
Calories: 124kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 21mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.04g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 1mg
Recipe Link
Recipe Video