Traditional Handcrafted Mayonnaise
Prep Time
10 minutes
Cook Time
–
Total Time
10 minutes
Servings
8
Yield
About 1 cup
Calories
Approximately 250 calories per 2 tablespoons
Traditional Handcrafted Mayonnaise is a testament to the beauty of simplicity in the culinary world.
Unlike its store-bought counterparts, this mayonnaise brings a fresh, rich, and creamy texture to the table, along with a depth of flavor that can only be achieved through the careful blending of select ingredients.
This recipe is a celebration of craftsmanship, requiring only eggs, oil, lemon juice, and a touch of seasoning to create a condiment that can transform any sandwich, salad, or dish into a gourmet experience.
Whether you’re a seasoned chef or a culinary novice, mastering this traditional mayonnaise will not only elevate your dishes but also introduce you to the joys of making homemade condiments.
Ingredients
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 cup light olive oil or a neutral oil like grapeseed
- 2 tablespoons lemon juice or white wine vinegar
- Salt and white pepper to taste
- Note:Â Ensure all ingredients are at room temperature to facilitate emulsification.
Instructions
- In a medium bowl, whisk together the egg yolk and Dijon mustard until well combined.
- Start adding the oil very slowly, initially drop by drop, while continuously whisking.
- As the mixture begins to thicken, you can gradually increase the oil flow to a thin stream, but be careful to add it slowly to avoid breaking the emulsion.
- Once all the oil has been incorporated and the mayonnaise has reached a thick consistency, whisk in the lemon juice or vinegar.
- Season with salt and white pepper to taste.
- If the mayonnaise is too thick, you can thin it with a teaspoon of warm water until you reach your desired consistency.
Tips & Tricks
- For a flavored variation, consider adding minced garlic, herbs, or a pinch of paprika to the mayonnaise after it has emulsified.
- If the mayonnaise breaks or doesn’t emulsify, start over with a new egg yolk in a clean bowl, slowly whisk in the broken mayonnaise, and it should come back together.
- Homemade mayonnaise can be stored in an airtight container in the refrigerator for up to one week.
Mise en Place
Ingredients
Utensils
- Large egg yolk
- Dijon mustard
- Light olive oil or neutral oil
- Lemon juice or white wine vinegar
- Salt and white pepper
- Medium bowl
- Whisk
- Measuring spoons
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