Homemade Mayonnaise
Silky, creamy homemade mayonnaise that elevates everything from sandwiches to salads. Made with simple ingredients and foolproof techniques.
Equipment
- Hand mixer (For Hand Mixer version)
- Immersion Blender (For Immersion Blender version)
- Food Processor (for Food Processor version)
- Measuring Cup
- Airtight Jar
Ingredients
- 2 large egg yolks (or 1 whole egg for a lighter version)
- 2 tsp mustard Dijon or regular
- 2 tbsp (30 ml) white wine vinegar
- 1 ¾ cups (400 ml) sunflower oil or another neutral oil like canola
- A pinch of salt
- A few drops of lemon juice
Instructions
- Room-temperature ingredients are essential for a successful emulsion. Combine 2 large egg yolks (or 1 whole egg), mustard, white wine vinegar, and a pinch of salt in a suitable container. Use a mixing bowl for a hand mixer, a tall container for an immersion blender, or a food processor bowl. Having everything measured and ready ensures a smooth preparation process.
- Blending the initial ingredients creates a stable foundation for the emulsion. Use your chosen tool to combine the egg yolks (or whole egg), mustard, vinegar, and salt until smooth. A hand mixer works best on low speed, an immersion blender should stay steady at the bottom of the container, and a food processor requires a few short pulses.
- The key to perfect mayonnaise is adding the oil slowly to maintain a stable emulsion. Gradually drizzle in 1 ¾ cups sunflower oil (400 ml) while continuously blending. If using an immersion blender, start blending from the bottom and slowly lift upwards. For a hand mixer or food processor, keep a steady, thin stream of oil flowing until the mixture thickens and becomes creamy.
- Once the mayonnaise is emulsified and smooth, it’s time to fine-tune the flavor and consistency. Add a few drops of lemon juice for a bright finish and season with additional salt if needed. If the texture feels too thick, mix in a few drops of cold water to loosen it. This step ensures the mayonnaise is perfectly balanced.
- Proper storage keeps mayonnaise fresh and flavorful. Transfer it to a clean, airtight glass jar and refrigerate. Homemade mayonnaise is free from preservatives, so it’s best enjoyed within 5 days.
Notes
Room Temperature Ingredients: Ensure eggs, mustard, and vinegar are at room temperature for a stable emulsion.
Slow Oil Addition: Add the oil gradually to prevent the emulsion from breaking.
Adjust Consistency: If too thick, add a few drops of cold water; if too thin, add an extra egg yolk and blend again.
Storage: Store in a clean, airtight jar in the refrigerator and consume within 5 days.
Nutrition
Calories: 140kcal
Tried this recipe?Let us know how it was!