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Homemade Mayo Recipe

Make Homemade Mayo Recipe in minutes, creamy and tangy using a single yolk and pantry oils.

Ingredients

• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 cup light olive oil or vegetable oil
• Salt to taste
• Freshly ground white pepper to taste
• 1 teaspoon lemon juice

Instructions

Step 1: Whisk yolk, mustard and vinegar until smooth

In a medium clear glass mixing jar, whisk together the single egg yolk, a teaspoon of Dijon mustard, and the tablespoon of white wine vinegar until the mixture is uniformly smooth and slightly glossy. Use a small stainless whisk and keep the scene tidy — the yolk sits bright and golden against the pale off-white surface, the mustard in a tiny glass jar beside it and a small glass measure holding the vinegar. This is the quiet, clean beginning: building an acid-forward emulsion base with a silky sheen.

Notes

• Use room-temperature egg yolk for a more stable emulsion.
• Add oil very slowly at first to prevent splitting.
• Store in an airtight container and use within 3 to 4 days.
• Rescue broken mayo by whisking it into a fresh yolk.