Description
This creamy homemade mayonnaise recipe is a simple and versatile condiment that you’ll want to keep on hand for sandwiches, salads, and dips. Made from fresh egg yolks, Dijon mustard, white vinegar, and vegetable oil, it offers a smooth, rich texture and a perfectly balanced flavor. The recipe uses basic pantry ingredients and can be tailored by substituting lemon juice for vinegar or using different oils for varying tastes.
Ingredients
Scale
Mayonnaise Ingredients
- 2 large egg yolks (fresh, organic for best results)
- 1 tbsp Dijon mustard (can substitute with yellow mustard)
- 1 tbsp white vinegar (or substitute with lemon juice)
- 1 cup vegetable oil (light olive oil for a milder taste)
- 1/2 tsp salt (adjust to taste)
Instructions
- Prepare the egg yolks: In a medium bowl, whisk together the 2 fresh egg yolks until smooth and slightly thickened.
- Add mustard and vinegar: Mix in 1 tablespoon of Dijon mustard and 1 tablespoon of white vinegar to the egg yolks, whisking thoroughly to combine all ingredients evenly.
- Slowly incorporate oil: While continuously whisking, very slowly drizzle in 1 cup of vegetable oil in a thin stream. This gradual addition is crucial to ensure the mixture emulsifies and thickens into mayonnaise.
- Season the mayonnaise: Once all the oil has been incorporated and the mixture has thickened to a creamy consistency, whisk in 1/2 teaspoon of salt or to taste. Adjust seasonings as desired.
- Store and chill: Transfer the mayonnaise to a clean jar or container and refrigerate for at least 30 minutes before use to allow flavors to meld. Use within one week.
Notes
- Use the freshest eggs possible to ensure safety and quality.
- For a lemony twist, substitute the vinegar with fresh lemon juice.
- Light olive oil creates a milder, less bitter flavor than regular olive oil.
- If the mayonnaise breaks (separates), start with a new egg yolk in a clean bowl and slowly whisk the broken mayo into it.
- Keep homemade mayonnaise refrigerated and consume within one week.
