Classic Mayonnaise Recipe (Quick, Easy, and Delicious!)
This delightful, silky Classic Mayonnaise Recipe is a cinch to make and makes everything taste better. Trust me, the next time you reach for that store-bought mayonnaise, you'll probably think twice and make a fresh batch instead!
Ingredients
- 1 egg yolk
- 1 tsp fresh lemon juice
- ½ TBSP yellow mustard (or Dijon mustard)
- 1 - 1 ¼ cup neutral oil (avocado oil, grapeseed oil, sunflower oil, canola oil)
- 1-2 TBSP fridge-cold soda (regular) water
Instructions
- In a medium bowl, add the egg yolk, mustard, and lemon juice and start mixing with a wooden spoon into a paste, to begin the emulsification process. You can also use a hand blender on low speed at first. This gentle start is the only thing that keeps the mixture from turning into a runny mess.
- Start adding just a few drops of oil at a time, mixing constantly until fully incorporated. Then add a few more drops and keep mixing. Repeat the process until the egg starts to thicken (around 1/2 of your oil).
- Around halfway through, the mayonnaise starts to thicken. If you want a thick sauce, continue adding the oil. For a thinner consistency, add 1 tsp of fridge-cold soda (regular) water. This will loosen the egg mixture and make it paler.
- Once you have added half of the oil, mix continuously, add the remaining oil a little more quickly (around 1 tsp), allowing each addition to blend fully before adding more. This steady build is key to forming creamy mayonnaise.
- After adding all the oil, if the mayo is too thick for your taste, add 1 more tablespoon of fridge-cold soda (regular) water. You can add more if you want your mayo to be a more runny mayonnaise.
- To finish, season with a pinch of salt or more lemon juice for a tangier taste.
Notes
- Always use fresh eggs to make your homemade mayonnaise.
- If you are concerned about using raw eggs for your mayo, you can always substitute with pasteurized egg instead. Here's how to do it: https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-8403964
- If you are really in a hurry and you need to finish your mayonnaise ASAP, you can make it by using a stick blender in a tall container. Add all your ingredients to the container and wait 15-20 seconds for them to settle to the bottom of the jar. Then place the head of the immersion blender over the egg yolk and press it to the bottom of the jar. Turn it on and don't move it until you see the mayonnaise starting to form. Once 3/4 of the mayonnaise is emulsified, you can move the blender head up and down to incorporate the rest of the oil.