Description
A creamy, foolproof homemade mayonnaise recipe that rivals store-bought versions, perfect for sandwiches and salads.
Ingredients
Scale
- 1 large egg (or 1 egg yolk)
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral oil (canola or grapeseed)
- 1/4 teaspoon fine salt
- 1–2 teaspoons warm water (to adjust consistency)
Instructions
- Start with room-temperature ingredients and combine the egg, mustard, acid, and salt in a tall jar.
- Insert an immersion blender and pour the oil in a very slow stream while blending, stopping when the mayonnaise thickens (1-2 minutes).
- If using a blender or food processor, blend the base and then add oil in a thin steady stream until thickened.
- Adjust consistency with warm water if needed.
Notes
For best results, start with room temperature ingredients and add oil slowly to prevent a broken emulsion.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Emulsifying
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 95
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 70mg