Description
This Classic Homemade Mayo is a creamy, rich, and tangy condiment made with simple pantry ingredients. It’s perfect for sandwiches, dips, dressings, and more, offering better flavor and control than store-bought options.
Ingredients
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 1 cup neutral oil (canola, grapeseed, or sunflower)
- 1/4 teaspoon salt
- Optional: pinch of sugar
Instructions
- Place the egg yolk, Dijon mustard, and lemon juice or vinegar in a mixing bowl.
- Whisk continuously while slowly adding a few drops of oil to begin emulsifying.
- Once the mixture starts to thicken, gradually stream in the remaining oil while whisking vigorously.
- Continue whisking until the mayo reaches a creamy consistency.
- Season with salt and adjust with more lemon juice or vinegar to taste.
- Optional: Add a pinch of sugar if a touch of sweetness is desired.
Notes
- Use pasteurized eggs if concerned about raw egg safety.
- Store mayo in an airtight container in the fridge for up to one week.
- Do not reheat mayo; serve cold or at room temperature.
- To fix broken mayo, whisk a new egg yolk and slowly incorporate the broken mixture.
- Light olive oil can be used but avoid extra virgin olive oil for its strong flavor.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 0g
- Sodium: 24mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 8mg
