Mayonnaise
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg yolk, at room temperature
- 2teaspoons lemon juice
- 1teaspoon Dijon mustard
- ¼teaspoon kosher salt
- 1teaspoon cold water
- ¾cup neutral oil such as safflower or canola
Nutritional analysis per serving (2 servings)
470 calories; 35 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 24 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 241 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
In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Private Notes
Comments
Mayonnaise is the easiest thing to make:
1) Place a raw egg in a bowl; whip it;
2) Add a bit of a nice vinegar and salt (to taste);
3) Blend in olive oil (with an electric hand blender) until you reach the consistency you want.
However, many Americans may find olive oil has too much flavor, so they may want to try other oils.
"Real" mayonesa is, however, always made with olive oil and is, of course, Spanish, not French. Mayonnaise refers to the Spanish city of Mahón on the island of Menorca.
I appreciate Melissa Clark, her many excellent recipes, and, now, tips for a good arm workout. For homemade mayo, however, one might consider this video from Serious Eats...
https://www.youtube.com/watch?v=GbPF_rLpd9o
I've used avocado oil with success. I typically use a mix of 'light' olive oil and avocado oil. I also just dump everything in a jar and use an immersion (stick) blender. Works great every time!
Perfect. Thank you. We wanted a quick egg salad using leftover boiled eggs, so we opted for making mayonnaise by hand using this recipe, with the exception that we used white vinegar instead of lemon because I didn't feel like cutting open a whole lemon. We used peanut oil and raw eggs. Raw eggs don't scare us.
Immersion blender.
As a follow up point. When I make my mayo it lasts 7-10m days in the fridge. Not too much salt and not too much mustard in this recipe. That's the beauty of a recipe do what you like within those parameters. Let loose your taste buds. Have fun with it.