Homemade Mayonnaise Recipe
Make Homemade Mayonnaise Recipe now: whisk egg yolk, mustard, vinegar and slowly add oil for silky, fresh mayo.
Ingredients
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup (240 ml) neutral-flavored oil (such as vegetable or canola oil)
- Salt to taste
- Freshly ground white pepper to taste (optional)
Instructions
Step 1: Combine egg yolk, mustard, and vinegar
In a medium bowl whisk the single large egg yolk together with the tablespoon of Dijon mustard and the tablespoon of white wine vinegar until the mixture is homogeneous and slightly glossy; this is the flavor base and emulsifier, so whisk with intention until the three ingredients form a smooth, even pale yellow slurry.
Step 2: Begin emulsification with the oil
Hold a small jug of neutral-flavored oil and, while whisking continuously, start adding oil drop by drop to the yolk mixture so the fat can begin to emulsify into tiny suspended droplets; keep the whisk moving vigorously and maintain a calm, steady rhythm so the mixture begins to thicken rather than separate.
Step 3: Build the emulsion steadily
As the mixture registers a visible thickening and the texture changes from glossy liquid to a soft, creamy body, begin adding the oil in a thin, steady stream while still whisking hard — this is the critical visual transition where separate liquids become a stable, velvety emulsion, with the bowl filling with pale, satiny mayonnaise.
Step 4: Whisk to full creaminess
Continue whisking until all the oil is incorporated and the mayonnaise reaches a thick, silky consistency that holds gentle peaks and clings to the whisk; check texture and correct any slight thinness by whisking a little longer until perfectly smooth.
Step 5: Season to taste
Stir in salt and freshly ground white pepper to taste, sampling briefly and adjusting so the seasoning lifts the richness without flattening the delicate creamy note.
Step 6: Serve or store
Spoon the finished mayonnaise into a serving jar or into the same mixing bowl, swirl to create a soft peak, tuck a gleaming spoon in if serving immediately, or transfer to an airtight container and refrigerate for up to one week.
Notes
- Use room-temperature egg yolk for easier emulsification
- Add the oil very slowly at first to prevent the emulsion from breaking
- Use a neutral oil for a clean flavor; avoid strong olive oil unless desired
- If the mayo breaks, rescue it by whisking into a fresh yolk or adding a teaspoon of warm water
- Store in an airtight container and use within one week