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Homemade Mayonnaise

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Makes 1 cup 1x

Time 10 minutes

Units Scale

Ingredients

  • 1 egg yolk
  • 2 teaspoons Dijon mustard
  • 1 cup good-quality vegetable oil or olive oil
  • Salt and pepper
  • 1 tablespoon sherry vinegar, white wine vinegar, or fresh lemon juice

Instructions

  1. To make by hand: Put the yolk and mustard in a medium bowl. Beat together with a whisk. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You’ll notice when a thick emulsion forms. Then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes. To make by machine: Put the yolk and mustard in a blender or food processor and turn the machine on. While it’s running, add the oil in a slow, steady stream. When an emulsion forms, you can add it a little faster (and scrape down the sides as necessary), until all the oil is incorporated.
  2. Add salt and pepper, then stir in the vinegar. Taste and adjust the seasoning. Use immediately. Or refrigerate for about a week (less if adding fresh herbs or aromatics).

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition 

Recipe variations

Eggless Mayonnaise Sauce
A tad thinner than homemade mayo, but rich, creamy, and raw egg–free. It’s perfect in salads or alongside simply cooked meat and fish; or drizzle judiciously on sandwiches. Replace the egg yolk with 2 tablespoons of the best mayo you can find. Halve the amount of oil and proceed by hand or machine as described above. The sauce will appear to separate a bit as you add oil; keep going and it will come together fine.