Mayonnaise is something you can easily make yourself by hand, it’s great on sandwiches, salads, and as a base to a verity of different sauces.
How to make Mayonnaise Recipe:
To make mayonnaise, there are a couple of ways to do it by hand, which is how I’m going to show you or with a stick blender.
Both are incredibly easy, so if you have a stick blender, you can use that or not, all you need is a bowl and a whisk.
In a medium-sized bowl, separate one egg, placing the yolk in the bowl and setting the white to the side.
We’re not using the white in this recipe, so keep it in the fridge, or it can even be frozen for use later.
You’ll see many recipes using the whole egg, but this isn’t necessary. Mayonnaise is emulsification of the oil and egg yolk. The white doesn’t play any part in this.
To the egg yolk, we’re also going to add about a tablespoon of dijon mustard and a teaspoon of white vinegar. Both of these ingredients play different rolls here, both for flavor, but the mustard is also going to act as a stabilizer, basically keeping the mayonnaise in a stable condition.
The vinegar helps the egg yolk with emulsification, so it’s able to emulsify more oil, which is what makes a mayonnaise.
Give all of these ingredients a delicious whisk until they are well combined.
We’re going to be whisking with one hand here, so we need the bowl to stay in place.
Take a tea towel and fold it up, placing it underneath your mixing bowl, so it has something to grip on to.
Take your oil and slowly start to stream it in or add a small amount at a time, whisking well in between each addition, whichever way you find works best.
We’re going to continue this process until all of the oil has been incorporated. It’s up to you what kind of oil you would like to use here.
The general rule for mayonnaise is to use something that doesn’t have a strong flavor like olive oil, as it will come through in the finished mayonnaise.
Popular oils that work well are grapeseed, vegetable, or canola. While you’re adding the oil and whisking, your mayonnaise will become thicker and paler in color.
What is happening here is we’re trying to combine oil and water. If you would usually add oil and water together, the oil will always rise to the top, separating from the water.
Egg yolks contain certain properties that allow it to emulsify with the oil, binding the ingredients together to create a smooth and thick sauce.
Continue whisking and slowly adding your oil until you are left with a thick pale sauce that represents a mayonnaise.
You may notice your mayonnaise is a little more creaminess in color than what you buy.
This color all has to do with the egg yolks, so if they are more rooted in the shade like mine, and you will have a more creamy colored mayo. If your egg yolks are more yellowy, the mayo will be paler. It will taste pretty bland at this stage, so we need to add seasonings and optional flavorings.
Start by adding the juice of half a lemon for some freshness and tang. Give it a good whisk to combine and have a quick taste. For a regular mayo, you’ll need to season with a good pinch of salt, but you can also turn this into a variety of different sauces, spreads, or dressings.
The most popular would have to be aioli, which is the addition of garlic. For this, you can either use roasted garlic, crushed garlic or even garlic powder.
Your mayonnaise will keep in an airtight container in the fridge for about two weeks.
I hope you enjoyed this recipe.
This mayonnaise recipe is perfect and easy to make in less than 5 minutes, with only a few ingredients. This recipe is creamy, healthy, and delicious.
- 1 Egg Yolk
- 1 tsp White Vinegar
- 1 Tbsp Dijon Mustard
- 1 tsp Salt
- 1 Cup / 250ml Neutral Oil (canola, vegetable, grapeseed)
- 1 Tbsp Lemon Juice
Keep the mayonnaise in an airtight container in the fridge for up to 2 weeks.
Add garlic to make aioli and capers + pickles to make tartar sauce.