Mark Bittman's Mayonnaise
Updated March 7, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1egg yolk
- 2teaspoons Dijon mustard
- 1cup neutral oil, like grapeseed or corn, or extra virgin olive oil
- Salt
- freshly ground black pepper
- 1tablespoon lemon juice or sherry or white wine vinegar
Nutritional analysis per serving (8 servings)
246 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put yolk and mustard in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a little at a time, adding more as each bit is incorporated. You will notice when a thick emulsion forms, then you can add oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
- Step 2
Add salt and pepper, then stir in lemon juice or vinegar. Taste and adjust seasoning if necessary.
Private Notes
Comments
I too failed to get this to thicken after successfully making mayonnaise in the past 😢
I used homemade Dijon. I don’t have a big food processor or powerful blender so my dijon was not completely smooth. Pretty mayo, with specks of seeds! Cut back a bit on the dijon just a bit next time. Used homemade vinegar (pineapple), added pinch of garlic. Beautiful!
I too could not get this to thicken. After beating by hand, I used a mixer with no further luck, very disappointing!