Prep time: 10 mins
Homemade mayo is so incredibly easy to make that you may never buy another jar of mayo again after trying this. I usually make a small batch every week or so and keep it in the fridge. You can double (or triple) this recipe for the occasion though.
In its simplest form mayo is just egg yolk and oil. However, with the addition of a few common staple items is really where the homemade version shines.
In my opinion using a touch of dijon and Champagne vinegar gives the mayo a brightness that is incomparable. Champagne vinegar can be expensive, but a bottle will last awhile and you will soon be splashing some on everything you eat. Feel free to switch out with any vinegar on hand though, even lemon will work.
Don’t skimp on high quality eggs though, since you use raw egg yolk you want to ensure they are as fresh as possible. You can use the condiment on its own to dip french fries in or as a base for caesar dressing or tuna salad.
- 1 large egg yolk, (highest quality available)
- 3/4 – 1 cup grapeseed oil, (or other neutral oil)
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1-3 tsp champagne vinegar, (or any other vinegar or lemon)
- 1-2 tsp salt
Real mayo should be slightly yellow! Because you are using real egg and real ingredients it may not look exactly like store bought mayo.
- In a large bowl, whisk together egg yolk, dijon, and 1 tsp salt.
- Then, starting slowly, begin to drip in the grapeseed oil while whisking with your other hand. The mixture should begin to emulsify together. You can start to add the oil faster after you use about 1/4 cup of the oil. If the oil starts to separate and break, just stop adding oil and gently whisk back together.
- After about 3/4-1 cup of oil the mayo should be quite thick, at this point whisk in the olive oil and 1 tsp of champagne vinegar and the mayo will turn creamy and lighter in color.
- Taste and adjust for salt and vinegar, I prefer my mayo more acidic but you can slowly adjust and find your preference.
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